Prep 15 mins
Cook 10 mins
- 2 tablespoons yellow cornmeal
- 2 tablespoons flour
- 1⁄4 teaspoon ground cumin
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 lb thin-sliced boneless chicken breast, cut on the diagonal into 1/2-inch strips
- 1 tablespoon canola oil
- 1⁄3 lb snow peas
- 1 red bell pepper
- 1⁄2 cup chopped scallion
- 1 teaspoon Worcestershire sauce
- Combine the cornmeal, flour, cumin, salt and pepper in a bowl.
- Add the chicken strips and toss thoroughly until the chicken is completely and evenly covered.
- Heat the oil in a large, nonstick skillet set over medium high.
- Add the chicken in a single layer and cook 4 to 5 minutes, turning it once, until lightly browned and crisped.
- Add the snow peas and red pepper strips to the pan and stir.
- Add the worcestershire sauce and scallions and cook, stirring to thoroughly combine the ingredients, for 3 minutes, or until the vegetables are crisp tender.
I can't believe that I haven't rated this yet. I make this a lot when the peas are in the garden. It is so easy to make and very tasty. I make it exactly as written and then serve with worcestire sauce at the table to people can sprinkle a little more on if they want. I also like it served over lemon rice, as suggested by another reviewer.
I usually shy away from breading with cornmeal because I expect it to be gritty and dry, but this turned out delicious! I added garlic powder to the dredge and omitted the peppers and scallions just due to personal preference. I increased the worcestershire sauce to 1 tbsp and the flavor was delicious!
Mmm! That was a really good dinner. Normally I prefer a saucier stir-fry, but I think I'll be making this again in the near future. I made this almost exactly as directed, except that I used more like a tablespoon of W. sauce. I served this over basmati rice.