Khmer Stir-fried Chicken and Snow Peas

2 tbsp vegetable oil
1 cup water
2 cloves garlic, minced
1 tbsp fish sauce
800g chicken breast, sliced thinly
1 tbsp cornflour
1 tbsp sugar
1 onion, sliced
1 tbsp soy sauce
1 carrot, peeled and sliced thinly
¼ tbsp black pepper
500g snow peas (cut tips off ends)

In a small bowl, mix water with cornflour, fish sauce and sugar; set aside.

Heat wok or frying pan, add oil, garlic and chicken; stir until chicken is cooked.

Add soy sauce and black pepper; mix well.

Add onion, carrot and snow peas; stir well (do not overcook vegetables).

Add prepared sauce and stir until sauce thickens. Serve hot with rice.

This recipe was also published in the April 2013 edition of Border Crossingsthe magazine of LCA International Mission.