CHICKEN SNAP PEA STIR FRY

CHICKEN SNAP PEA STIR FRY
1 pound chicken breast tenders, cut into strips
3 1/2 tablespoons safflower oil
2 teaspoons cornstarch
1 teaspoon baking soda
sea salt
1 tablespoon oyster sauce
3/4 pound sugar snap peas, halved
soy sauce 
white rice
  • Toss  chicken with 1 1/2 tablespoons safflower oil, cornstarch and baking soda.
  • Cover and marinate 1 hour.
  • Remove from refrigerator 15 minutes before cooking.
  • Heat Wok or large frying pan over high heat.
  • Add remaining oil to pan.
  • When hot, add chicken and saute until golden.
  • Add salt.
  • Stir in oyster sauce.
  • Transfer to bowl and set aside.
  • Return  wok to high heat and add peas, stir frying 2-3 minutes until tender crisp.
  • Stir in chicken.
  • Serve over rice with soy sauce.