Chinese stir-fry chicken with snow peas and mushrooms |
Cuisine: Chinese
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Ingredients for the stir-fry
- 1 tablespoon canola or vegetable oil
- 2 garlic cloves, thinly sliced
- 3 green onion leaves, thinly sliced
- 1 teaspoon ground ginger
- 3 cups (150g) snow peas
- 2 cups (150g) chopped white button mushrooms, stems removed
- 1 pound (500g) chicken breast, cut in thick pieces
Ingredients for the sauce
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons white sugar
- 2 tablespoons rice vinegar
- 2 tablespoons dark sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons white wine vinegar
- 1 tablespoon chicken stock powder
- ½ cup (1.2dl) water
- Begin by heating the oil in a wok or large skillet on high heat. The wok or skillet will be hot enough when the oil starts to steam. Chinese stir-fry is cooked on extremely high heat, so keep an eye on your stove to make sure nothing burns. All ingredients must be cooked until a bit tender but not golden.
- When the oil is steaming, add the garlic, green onion stems and ginger. Stir-fry for 1 minute, until fragrant. Set aside on a separate plate.
- Add the mushrooms and stir-fry for 5 minutes, or until they release their liquid and are tender. Set aside on the same plate.
- Add the snow peas and stir-fry for 3 to 5 minutes, until they become a bit tender but not golden. Set aside on the same plate.
- Add the chicken breast and stir-fry until cooked through and golden. Set aside on the same plate.
- Combine all the ingredients for the sauce in a jar and shake thoroughly.
- Return all the vegetables and chicken to the wo, reduce heat to medium and pour sauce over the ingredients. Heat the chicken and vegetables through for 5-7 minutes until sauce thickens. If your sauce becomes too thick you can always add a bit more water to thin it out. Serve immediately when ready.
SERVE IT WITH: White rice
OTHER VEGETABLES THAT CAN BE USED: green, red or yellow peppers, baby corn, broccoli and carrots.
OTHER ADDITIONS: cashew nuts, lightly toasted in the wok
SERVING TIPS: Serve your stir-fry chicken immediately. If you have guests coming over and need to prepare it in advance, stir-fry all of your ingredients and set aside. Only add the sauce and warm through when ready to serve.
Recipe by Savormania at http://www.savormania.com/chinese-stir-fry-chicken-with-snow-peas-and-mushrooms/
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