Stir-Fried Lemon Chicken With Snow Peas And Mushrooms

Recipe Ingredients

3/4 lb	340g / 11oz	Boneless skinless chicken breast - cut crosswise
		Into 1/4" strips
1 tablespoon	15ml	Soy sauce
1 tablespoon	15ml	Dry sherry
3/4 teaspoon	3.8ml	Salt
1/2 lb	227g / 8oz	Snow peas - stems removed
		Lemon Sauce - (listed below)
3 tablespoons	45ml	Peanut or vegetable oil
1 tablespoon	15ml	Minced garlic
2 teaspoons	10ml	Minced ginger
1 teaspoon	5ml	Onion - (to large) - halved from root to (medium)
		Stem end, each half quartered
1		Sliced white mushrooms - (8 oz)
1 tablespoon	15ml	Cornstarch - mixed with
2 tablespoons	30ml	Water or chicken broth
		Steamed rice - for serving
		Lemon Sauce
1/4 cup	59ml	Lemon juice
3 tablespoons	45ml	Sugar
2 tablespoons	30ml	Chicken broth
1 tablespoon	15ml	Soy sauce
1/4 teaspoon	1.3ml	Salt
2 teaspoons	10ml	Lemon zest

Recipe Instructions

Toss chicken pieces with soy sauce and sherry in a small bowl; set aside.

Meanwhile, bring 1 quart water to a boil over high heat in a wok, if using, or in a large saucepan, if you plan to use a skillet. When water comes to a boil, add salt and snow peas, return to a boil, and simmer until bright green but crunchy, 2 to 3 minutes. Drain and rinse under cold running water to stop the cooking process; set aside.

Prepare the Lemon Sauce: Mix sauce ingredients in a small bowl. Set aside until ready to stir-fry.

Heat wok or large skillet over high heat until it just starts to smoke. Add 1 tablespoon oil, then half of chicken; stir-fry until seared and just cooked through. Spoon cooked chicken into a serving dish, add 1 tablespoon oil to cooking vessel, and repeat with remaining chicken, transferring second batch to serving dish.

Add remaining 1 tablespoon oil, garlic, ginger, and onion and stir-fly until crisp, but starting to soften, about 30 seconds. Add mushrooms and stir-fly until they lose their raw color, about 30 seconds more. Add snow peas and stir-fry until all vegetables are tender-crisp and hot, about 1 minute.

Return chicken to cooking vessel, then add Lemon Sauce and stir-fry to coat. Add cornstarch mixture and stir-fry until juices are saucy and glossy, If too thick, stir in 1 tablespoon water or broth. Serve immediately with steamed rice.

This recipe yields 4 servings.

Source:
Cookbook Digest, May/Jun, 1999

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