Sugar Snap Pea and chicken stir fry

300g boneless chicken (suggest thigh, but breast works too)

Sugar snap peas

2 garlic cloves finely chopped

1 inch ginger finely chopped

3 spring onions white part chopped into 1cm lengths, green part finely chopped

Soy sauce, salt, pepper, cornflour, sesame oil.

Slice chicken into fine strips. Marinate with ¾ teaspoon salt, 1 ½ teaspoon sugar , 1 ½ teaspoon cornflour and 1 teaspoon of soy sauce. If you have rice wine or sake, also add 1 teaspoon of that but it’s not essential. Leave for 15 minutes. Trim peas and remove strings, blanch for 1 minute or less in boiling salted water then immediately drain and plunge into cold water.

Stir fry chicken in hot oil in three batches for about 1 minute each until only just cooked and reserve in a bowl. Fry the white parts of the spring onion, garlic and ginger in the hot wok or frying pan until the raw smell goes away then add back in the chicken and the sugar snap peas. Add a teaspoon of sugar, a teaspoon of soy sauce, taste and adjust seasoning. Add 1tsp cornflour dissolved in a little water and thicken then turn off heat. Stir in the green parts of the spring onion and 1-2 teaspoons of sesame oil. Serve immediately over rice.