Chicken With Sugar Snap Peas And Walnuts - cooking recipe

Ingredients

2 tsp soy sauce
2 tsp cornstarch
1 lb chicken thighs, cut into strips
2 tbsp vegetable oil
8.75 oz sugar snap peas, trimmed
4.5 oz baby sweet corn, halved lengthwise
8 None spring onions, cut into 4 inch pieces
1/2 cup walnut halves
2 cloves garlic, finely chopped
1 tbsp chili bean paste
None None steamed rice, to serve

Preparation

Combine soy sauce, cornstarch and 2 tbsp water in a small bowl. Toss 1/2 with chicken strips. Reserve remaining sauce.
Heat oil in a wok over high heat. Stir-fry chicken for 3 mins, until browned. Set aside. Add sugar snap peas, corn, spring onions and walnuts. Stir-fry for 2 mins, until tender but still crisp. Return chicken to wok along with garlic and chili bean paste. Stir-fry for 1 min. Add remaining sauce mixture and cook for 1 min, until vegetables are glazed.
Serve with steamed rice.