How to make it

  • Cut chicken breast into thin slices.
  • In a small bowl, mix chicken with soy sauce, cornstarch, and sherry. Set aside.
  • Heat the oil in a wok over medium heat, add shallots and cook for about 1 minute.
  • Add chicken and cook for about 4 minutes until it loses its pink color, then add chicken stock and allow to simmer.
  • Add Sno Peas and cover wok for another 4 minutes, stirring occasionally.
  • Remove cover and stir in ginger, tofu, and sugar.
  • Cook for another 2 minutes.
  • Mix well.
  • Serve hot. Serve with jasmati or basmati rice.

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