 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
In '300 Best Stir-Fry Recipes' by Nancie McDermott Ingredients:
3 tablespoons chicken stock |
1 tablespoon soy sauce |
1 tablespoon dry sherry or 1 tablespoon shaoxing rice wine |
1 tablespoon cornstarch |
1 teaspoon salt, to taste |
1/2 teaspoon sugar |
1/4 teaspoon fresh ground pepper |
2 tablespoons vegetable oil |
1 tablespoon chopped garlic |
2 teaspoons chopped fresh gingerroot |
8 ounces boneless skinless chicken breasts, thinly sliced |
1 cup thinly sliced fresh mushrooms |
1 cup trimmed snow peas |
1/2 cup sliced drained canned water chestnut |
2 teaspoons sesame oil |
Directions:
1. In a small bowl, combine chicken stock, soy sauce, sherry, cornstarch, salt, sugar and pepper and stir well into a smooth sauce; set aside.
2. Place a bowl next to the stove to hold chicken temporarily after its initial cooking in the pan.
3. Heat a wok or large deep skillet over high heat.
4. Add vegetable oil and swirl to coat pan.
5. Add garlic and ginger and toss well, until fragrant, about 15 seconds.
6. Add chicken and spread into a single layer, cook until most of the edges turn white, about 1 minute.
7. Toss well and cook until most pieces have changed color outside but are still not done, less than 1 minute.
8. Transfer to reserved bowl, leaving behind as much oil as possible.
9. Add mushrooms to pan and spread out as much as possible; cook for 1 minute and then toss well.
10. Return chicken and any juices to the pan, toss well, and cook, tossing occasionally, for 1 minute more.
11. Add snow peas and water chestnuts.
12. Cook, tossing occasionally, for 1 minute more.
13. Stir soy sauce mixture and add to pan, pour in around sides.
14. When it heats up and begins to bubble, toss well and cook, tossing once or twice, until it thickens into a glistening sauce on chicken and vegetables.
15. Add sesame oil and toss once more.
16. Transfer to a serving plate; serve hot.
17. May serve over hot cooked rice.
|
|