Chinese stir-fry chicken with snow peas and mushrooms
Cuisine: Chinese
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Ingredients
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
Instructions
  1. 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.
  2. 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.
  3. Add the mushrooms and stir-fry for 5 minutes, or until they release their liquid and are tender. Set aside on the same plate.
  4. 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.
  5. Add the chicken breast and stir-fry until cooked through and golden. Set aside on the same plate.
  6. Combine all the ingredients for the sauce in a jar and shake thoroughly.
  7. 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.
Notes
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/