Chicken with Shiitake Mushrooms and Snow Peas

1. 1

   Cut the chicken into 2 x 1/4-inch slices.

2. 2

   In a bowl, mix the salt, pepper, and 1 teaspoon cornstarch.

3. 3

   Stir in the chicken.

4. 4

   Cut off and discard the stems from the mushrooms.

5. 5

   Rinse the mushroom caps in cold water, pat dry, and cut into 1/2-inch strips.

6. 6

   Remove the strings from the snow peas.

7. 7

   Bring a small pot of water to a boil, place the snow peas in the boiling water, and return to boiling.

8. 8

   Immediately remove from the heat; drain.

9. 9

   Immediately rinse with cold water; drain.

10. 10

    In a small bowl, mix 2 teaspoons water, the remaining 2 teaspoons cornstarch, the oyster sauce, and sugar.

11. 11

    Heat a wok or nonstick pan over high heat.

12. 12

    Add the vegetable oil and chicken and cook and stir until the chicken turns white, about 2 minutes.

13. 13

    Add the ginger, garlic, and mushrooms and stir and cook for 1 minute.

14. 14

    Add the chicken broth, cover, and cook for 1 minute.

15. 15

    Stir in the cornstarch mixture; cook and stir until thickened.

16. 16

    Add the snow peas; stir and cook for 30 seconds.

17. 17

    Remove to a heated platter and garnish with the shredded green onion.

* Per serving · 4 servings · Values may vary.

No additional tips available.