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Chicken with Shiitake Mushrooms and Snow Peas

Contributors

Cookbook

Everyday Chinese Cooking

Published by Clarkson Potter

This image courtesy of Bruce Nimmer

This recipe is very healthy and easy to prepare. In a Chinese home, it is often accompanied by steamed or pan fried fish and will serve 4 to 6, with white rice. If the preparation is done ahead, actual cooking time is about 10 minutes.

Serves2

Cooking Methodsauteeing

CostInexpensive

Easy

Total Timeunder 30 minutes

Kid FriendlyYes

OccasionBuffet, Family Get-together

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free

Equipmentwok

Mealdinner

Taste and Texturecrisp, meaty, salty, savory, spiced, sweet, umami

Ingredients

  • 8 ounces skinless, boneless chicken breast
  • ¼ teaspoon salt
  • Dash white pepper
  • 3 teaspoons cornstarch, divided
  • 4 ounces shiitake mushrooms
  • 4 ounces snow peas
  • 1 tablespoon oyster sauce
  • ½ teaspoon sugar
  • 4 teaspoons vegetable oil
  • 1 teaspoon finely chopped fresh ginger
  • 1 teaspoon minced garlic
  • ½ cup Chicken Broth
  • 1 (2-inch) piece green onion, shredded

Instructions

  1. Cut the chicken into 2 × ¼-inch slices. In a bowl, mix the salt, pepper, and 1 teaspoon cornstarch. Stir in the chicken.

  2. Cut off and discard the stems from the mushrooms. Rinse the mushroom caps in cold water, pat dry, and cut into ½-inch strips.

  3. Remove the strings from the snow peas. Bring a small pot of water to a boil, place the snow peas in the boiling water, and return to boiling. Immediately remove from the heat; drain. Immediately rinse with cold water; drain. In a small bowl, mix 2 teaspoons water, the remaining 2 teaspoons cornstarch, the oyster sauce, and sugar.

  4. Heat a wok or nonstick pan over high heat. Add the vegetable oil and chicken and cook and stir until the chicken turns white, about 2 minutes. Add the ginger, garlic, and mushrooms and stir and cook for 1 minute. Add the chicken broth, cover, and cook for 1 minute. Stir in the cornstarch mixture; cook and stir until thickened. Add the snow peas; stir and cook for 30 seconds. Remove to a heated platter and garnish with the shredded green onion.

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I used broccoli instead of snow peas with good results. I also increased the amount of white pepper. All and all, a quick, easy, tasty recipe.

The recipe would feed 4-6 as a side dish, but to serve it as a main dish you would need to double it.

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