Stir-fried chicken with snow peas and carrot on rice
Tender sliced chicken breast with crisp snow peas and carrot, quickly stir-fried in a little oil — colourful, easy to digest and a great lunchbox.
- 25 min
- Serves 2
- Stir-fry
- Easy
Why it suits you: Qi-deficient people tire easily and sound weak, and at the Summer Solstice heavy sweating carries qi away, leaving them flat. Chicken warms the middle and boosts qi, while snow peas and carrot strengthen the spleen and brighten the plate. Quickly stir-fried in little oil, it won't leave you sluggish all afternoon.
Method
Prep 15 min · Cook 10 min- 1Mix the chicken with 1 tsp each of soy sauce and cornflour, the sugar and 1 tbsp water and marinate for 15 minutes; stir in a little oil just before cooking.
- 2Blanch the snow peas and carrot together in boiling water with the salt and a drop of oil for 1 minute, then drain.
- 3Heat the oil in a wok, fry the ginger and garlic until fragrant, then stir-fry the chicken over medium-high heat until white and nearly cooked.
- 4Add the vegetables and toss, then stir in the remaining soy sauce and the rest of the cornflour mixed with a little water to glaze. Finish with sesame oil and serve with rice.
Cautions
- Always cook snow peas through; raw ones can upset the stomach.
Chef's tips
- A little water and cornflour in the marinade, and taking the chicken off as soon as it's cooked, keep breast meat from turning dry and tough.
The TCM view
Chicken is sweet and warm, warming the middle, boosting qi and replenishing essence. Snow peas are sweet and neutral, harmonising the middle and strengthening the spleen. Carrot is sweet and neutral, strengthening the spleen, aiding digestion and nourishing the liver, and rice tonifies the middle. Gentle and mild, it tonifies qi without stagnating — just right when summer sweat drains qi.
