Chicken with Snap Peas and Shiitakes |
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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Ingredients:
6 chicken thighs |
1 tablespoon sesame oil |
1/2 cup oyster sauce |
2 tablespoons cornstarch |
2 tablespoon minced garlic, divided |
2 tablespoon minced ginger, divided |
1/2 pound snap peas, blanched |
1/2 cup canola oil |
4 sliced scallions, separate green and white |
1/2 cup chicken stock (if canned, use low sodium) |
2 cups sliced shiitakes |
salt and black pepper to taste |
Directions:
1. Marinate chicken in sesame oil, oyster sauce, cornstarch, 1 tablespoon garlic and 1 tablespoon ginger for 30 minutes. Blanch snap peas al dente in hot salted water followed by an iced bath. Keep the peas crisp. In a hot wok, coat bottom with oil and add remaining 1 tablespoon of garlic, 1 tablespoon of ginger and white scallions. Stir quickly to avoid burning. Season chicken and brown. After about 8 minutes, add chicken stock and reduce by half. Add mushrooms quickly stir for 1 minute. Add peas just to heat up and serve. Check for seasoning. Garnish with fresh cracked black pepper. Serve with rice.
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