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  • Chicken With Snap Peas And Shiitakes

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    Chicken With Snap Peas And Shiitakes
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 6 x Chicken thighs
    • 1 Tbsp. Sesame oil
    • 1/2 c. Oyster sauce
    • 2 Tbsp. Cornstarch
    • 2 Tbsp. Chopped garlic divided
    • 2 Tbsp. Chopped ginger divided
    • 1/2 lb Snap peas blanched
    • 1/2 c. Canola oil
    • 4 x Sliced scallions separate green and white parts
    • 1/2 c. Chicken stock (if canned, use low sodium)
    • 2 c. Sliced shiitakes Salt to taste Freshly-grnd black pepper to taste

    Directions

    1. Marinate chicken in sesame oil, oyster sauce, cornstarch, 1 Tbsp. garlic and 1 Tbsp. ginger for 30 min.
    2. Blanch snap peas al dente in warm salted water followed by an iced bath. Keep the peas crisp.
    3. In a warm wok, coat bottom with oil and add in remaining 1 Tbsp. of garlic, 1 Tbsp. of ginger and white scallions. Stir quickly to avoid burning. Season chicken and brown. After about 8 min, add in chicken stock and reduce by half. Add in mushrooms quickly stir for 1 minute. Add in peas just to heat up and serve. Check for seasoning. Garnish with fresh cracked black pepper. Serve with rice.
    4. This recipe yields 4 servings.

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