Chicken with Shiitake Mushrooms and Snow Peas
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.
Total Timeunder 30 minutes
OccasionBuffet, Family Get-together
Recipe Coursemain course
Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free
Taste and Texturecrisp, meaty, salty, savory, spiced, sweet, umami
- 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
Cut the chicken into 2 × ¼-inch slices. In a bowl, mix the salt, pepper, and 1 teaspoon cornstarch. Stir in the chicken.
Cut off and discard the stems from the mushrooms. Rinse the mushroom caps in cold water, pat dry, and cut into ½-inch strips.
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.
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.
2000 Leeann Chin and Katie Chin