Total Time
1hr
Prep 45 mins
Cook 15 mins

In 'Cooking from the Hip' by Cat Cora

Ingredients Nutrition

Directions

  1. With a sharp knife, cut the Thai chili in half lengthwise.
  2. Seed by scraping the inside of each chili half with your knife.
  3. Thinly slice the chili (be very careful not to touch your face or eyes while you are working with the chili; as soon as it is sliced, wash your hands and the knife carefully).
  4. In a medium Pyrex dish or bowl, combine the soy sauce, ginger, garlic, and chili slices.
  5. Add the strips of chicken and stir to coat; cover and refrigerate.
  6. Sift the flour into a small bowl (if using cornstarch, you don't need to sift).
  7. Heat the oil in a wok or large skillet set over high heat.
  8. When the oil is hot, add the onions; stir for 1-2 minutes, then add the chicken strips, lifting them out of the marinade with a slotted spoon.
  9. Saute quickly just until the chicken begins to brown and then pour in the marinade.
  10. Add the carrot slices and broccoli and lower the heat to med-high, covering the pan with a lid to keep liquids from evaporating.
  11. Cook for 2-3 minutes or until the carrots are tender.
  12. Toss in the snow peas and the peach slices and their juices and cook for 2-3 minutes.
  13. If there doesn't seem to be much liquid in the pan, add 1-2 tablespoons soy sauce.
  14. Stir 3-4 tablespoons of the pan liquid into the reserved flour or cornstarch, mixing well until completely smooth.
  15. Add the mixture to the pan, moving the vegetables to the side with a spatula and stirring the sauce with a small wooden spoon to thicken.
  16. Toss in the cilantro and scallions, give everything one last good stir to mix, and heat it through.
  17. Sprinkle with almonds before serving.