Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 450 grams of boneless, skinless chicken thighs into 1-inch pieces and marinate with 1 tablespoon of light soy sauce, 1 teaspoon of Shaoxing wine, and 1 tablespoon of cornstarch for 15 minutes.

2. 2

   Steep 1/4 teaspoon of saffron threads in 1/2 cup of warm chicken broth for at least 10 minutes to infuse the color and flavor.

3. 3

   Mince 2 tablespoons of fermented black beans, 2 cloves of garlic, and 1 inch of fresh ginger.

4. 4

   Heat 2 tablespoons of neutral oil in a large wok or skillet over medium-high heat, then add the marinated chicken and stir-fry for 3-4 minutes until lightly browned and cooked through, then remove the chicken and set aside.

5. 5

   Add the minced 2 tablespoons of fermented black beans, 2 cloves of garlic, and 1 inch of fresh ginger to the hot wok and stir-fry for 30 seconds until fragrant.

6. 6

   Pour in 1 tablespoon of Shaoxing wine to deglaze the wok, then add the saffron-infused 1/2 cup of chicken broth, 1 tablespoon of light soy sauce, and 1/2 teaspoon of sesame oil, bringing the sauce to a gentle simmer.

7. 7

   Return the cooked 450 grams of chicken to the wok along with 150 grams of snow peas, tossing to coat everything evenly in the sauce.

8. 8

   Mix 1 teaspoon of cornstarch with 1 tablespoon of water to create a slurry, then gradually stir it into the simmering sauce until it thickens to your desired consistency, cooking for an additional 1-2 minutes.