Five Spice Chicken with Sugar Snaps | Wok Wednesdays

This Five Spice Chicken with Sugar Snap Peas has 13 ingredients. Guess what? I had all of them in my pantry and refrigerator except the chicken, the peas, and the fresh ginger. Ingredient hoarding? Justified!

Actually, I can't gloat too much, as the most difficult to find ingredient is the dark soy sauce. If you can't find the dark soy sauce, you can use regular soy sauce, but your chicken will not have this beautiful mahogany color.

This was the easiest to prepare Wok Wednesdays dish for me so far. Or maybe I'm just getting better at it. All I know is, my kitchen looked fairly clean and organized when I was done.

It may also have something to do with the fact that I actually read the entire recipe through in advance and was able to cut down on the number of dishes, bowls, measuring cups, and measuring spoons used to prepare this dish.

The chicken is briefly marinated in ginger, dark soy, honey, cornstarch, Shao Hsing rice wine (or dry sherry), five spice, and sesame oil. I just set the sliced chicken in a large bowl, added the ingredients, and stirred. In a second bowl, I mixed some chicken broth, ketchup (yep!) and more dark soy sauce. The only thing that needed it's own little container was the salt, which I left in the measuring spoon. I parked the peas on a dish towel, which made it easy to transport them to the wok when it was their time.

Why am I telling you this? Because I am pretty proud of the fact that my kitchen didn't look like a cyclone hit it when I was finished.

Verdict? Another simply amazing stir-fry from Grace Young's Stir Frying to the Sky's Edge. The chicken is simply succulent and flavorful. Watching the peas turn bright green as you stir fry them in the wok is an amazing thing. This dish is perfect with rice.

I am participating in Wok Wednesdays, and am pretty much in love with this book. After making quite a few of the recipes, I am a total devotee.

You don't have to be a blogger to participate. Just join the Facebook page! It's hosted by Matthew and visited often by the author herself! It's a very supportive group that has literally helped me with finding specialized ingredients while I was standing in the middle of the Asian supermarket.

I encourage you to get the book and start wokking.

An adapted version of recipe can also be found here.