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“For variation, rice vinegar or balsamic vinegar make good substitutes for the sherry vinegar.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Using a sharp knife, slice the chicken into long, thin strips.
  2. Cut the baby corn cobs in half lengthwise and trim the snow peas.
  3. Heat the sunflower oil in a preheated wok or a wide skillet- Add the chicken and stir-fry over fairly high heat for 1 minute.
  4. Add the baby corn cobs and snow peas and stir-fry over moderate heat for 5 to 8 minutes, until evenly cooked (The vegetables should be tender but still slightly crunchy).
  5. Combine the sherry vinegar, honey and soy sauce in a small bowl.
  6. Stir the vinegar mixture into the wok or skillet with the sunflower seeds- Season to taste with pepper.
  7. Cook, stirring occasionally, for 1 minutes.
  8. Serve the chicken and corn stir-fry hot with rice or Chinese egg noodles.

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