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chicken sesame oil oyster sauce cornstarch garlic ginger peas canola oil scallions chicken stock salt
Viewed: 95 - Published at: 7 years agoIngredients
- 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
Method
- 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.
