Stir Fried Chicken with Mushrooms and Three Peas

Combination of veggies and chicken and great taste

0

Recipe

Adjust Servings

Yield
Servings
Recipe CategoriesChicken

Ingredients

2Tablespooncanola oil
2Tablespoonsesame oil
6eachgarlic cloves, finely chopped
2Tablespoonfresh ginger, peeled, minced
4Ouncefresh shiitake mushrooms, stemmed, sliced
4Ouncefresh honshimeji or ali`i mushrooms, sliced
2 1⁄2Cupcarrots, 1/8" thick, diagonally cut, halved crosswise
4Ouncesugar snap peas, trimmed
4OunceChinese peas, trimmed
1 1⁄2Cupfrozen green peas, thawed
1 1⁄2Poundskinless, boneless, chicken breast halves, cut into 1/2" thick strips
1⁄4Cupsoy sauce
1Tablespoondark soy sauce
1Tablespoonoyster sauce
1⁄3Cupunseasoned rice vinegar
2Cupgreen onions, 2" stalks (white and green parts only)
2Cuppea sprouts, coarsely chopped (1" segments)

Instructions

  1. Heat 1 Tbsp. of the canola and sesame oil in a large non-stick skillet over medium high heat.
  2. Add garlic and ginger; saute for 30 seconds.
  3. Add the mushrooms, carrots; saute for 2 minutes.
  4. Add in snap peas, Chinese peas and green peas; saute for 2 minutes.
  5. Remove from pan and reserve.
  6. Re-heat the pan on high heat and add in the rest of the two oils.
  7. When lightly smoking, add chicken and saute for 2 minutes.
  8. Toss in pan and cook for 2 more minutes.
  9. Stir soy sauce, dark soy sauce, oyster sauce and vinegar into chicken; cook for 2 minutes, stirring often.
  10. Add vegetables back into pan and toss in green onions.
  11. Remove from heat and garnish with pea sprouts.

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