| Total: | 1 hr 10 min |
| Prep: | 1 hr |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 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
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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1007 |
| Total Fat | 80 g |
| Saturated Fat | 16 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 52 g |
| Cholesterol | 285 mg |
| Sodium | 1271 mg |
Reviews
I love soups and this 1 is one of them that I like to cook
Loved the asparagus. A little bland in flavor.
Made this with my Christmas wok, which is non-stick so I used a fraction of the oil, only about 2TB. A very good, basic stir fry that is not spicy but has chinese flavor. I think it would have broad appeal. This may be obvious to others, but there is no mention of chopping the thighs into strips or pieces, which I recommend.
I make this often and i love it.