CHICKEN WITH
SNAP PEAS AND SHIITAKES
6 chicken thighs
1 tablespoon sesame oil
1/2 cup oyster sauce
2 tablespoons cornstarch
2 tablespoon minced garlic, divided
2 tablespoon minced ginger, divided
1/2 pound snap peas, blanched
1/2 cup canola oil
4 sliced scallions, separate green and white
1/2 cup chicken stock (if canned, use low sodium)
2 cups sliced shiitakes
Salt and black pepper to taste
Marinate
chicken in sesame oil, oyster sauce, cornstarch, 1 tablespoon garlic
and 1 tablespoon ginger for 30 minutes. Blanch snap peas al dente in
hot salted water followed by an iced bath. Keep the peas crisp. In a
hot wok, coat bottom with oil and add remaining 1 tablespoon of
garlic, 1 tablespoon of ginger and white scallions. Stir quickly to
avoid burning. Season chicken and brown. After about 8 minutes, add
chicken stock and reduce by half. Add mushrooms quickly stir for 1
minute. Add peas just to heat up and serve. Check for seasoning.
Garnish with fresh cracked black pepper. Serve with rice.
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