Chicken With Snap Peas And Shiitakes

Recipe Ingredients

6		Chicken thighs
1 tablespoon	15ml	Sesame oil
1/2 cup	118ml	Oyster sauce
2 tablespoons	30ml	Cornstarch
2 tablespoons	30ml	Minced garlic - divided
2 tablespoons	30ml	Minced ginger - divided
1/2 lb	227g / 8oz	Snap peas - blanched
1/2 cup	118ml	Canola oil
4		Sliced scallions - separate green
		And white parts
1/2 cup	118ml	Chicken stock (if canned, use low sodium)
2 cups	474ml	Sliced shiitakes
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
EAST MEETS WEST with Ming Tsai - From the TV FOOD NETWORK - (Show # MT-1A01)

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