← Back to Search Results stir-frying Asian, Chinese
stir-fry-chicken-with-snow-peas

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield : 4 servings

Ingredients

  • 1 pound snow peas
  • 2 whole chicken breasts, boned but with skin left on
  • 2 tablespoons cornstarch
  • 3 tablespoons dry sherry
  • 8 to 10 large dried black mushrooms
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 2 teaspoons sugar
  • Salt to taste
  • 1 cup peanut or vegetable oil
  • 2 teaspoons water

Directions

1. Pinch off the stem ends of the snow peas and, if necessary, string them.

2. Cut the chicken breasts into bite-size pieces and put them in a bowl. Add 1 tablespoon of the cornstarch and 1 tablespoon of the sherry and stir to coat the pieces.

3. Place the mushrooms in a bowl and add boiling water to cover. Let stand 20 minutes, then drain and squeeze to remove excess liquid. Cut off and discard the stems.

4. Combine the soy sauces, sugar, salt and remaining 2 tablespoons sherry and stir to blend. Stir in the remaining 1 tablespoon of cornstarch.

5. Heat the oil in a wok or skillet until it is hot and almost smoking. Add the chicken and cook over high heat, stirring, 3 to 4 minutes. Remove the chicken pieces with a slotted spoon but leave the oil in the pan.

6. Add the mushrooms and the snow peas to the hot oil and cook, stirring, about 30 seconds. Remove the vegetables with a slotted spoon.

7. Pour off all but 2 tablespoons of oil from the wok. Return to the heat and stir in the soy sauce mixture. Stir about 5 seconds and add the chicken and water and turn the heat to high.

8. Add the snow peas and mushrooms and cook, stirring, about 30 seconds. Serve immediately.


© 1990 Craig Claiborne

Note from Cookstr's Editors

Nutritional information is based on used two boneless chicken breasts with skin and includes 1/2 teaspoon of added salt.

 

Nutritional Information

Nutrients per serving (% daily value)

549kcal (27%)
68mg (7%)
67mg (112%)
96mcg RAE (3%)
699mg
81mg
35g
7g
4g
21g
93mg (31%)
790mg (33%)
5g (27%)
35g (54%)
4mg (21%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

mexican-everyday Mexican Everyday
by Rick Bayless
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
cooking-for-friends Cooking for Friends
by Gordon Ramsay
the-provence-cookbook The Provence Cookbook
by Patricia Wells
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
in-the-kitchen-with-david In the Kitchen with David
by David Venable
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?