Rated 5.0 stars by 1 users
Entree
Asian
4 servings
45 minutes
50 minutes
1 tablespoon sesame oil, toasted
1/2 cup oyster sauce
2 tablespoons cornstarch
8 chicken thighs
1/2 pound Sugar Snap Peas
Salt and fresh ground black pepper plus cracked black peppercorns for garnish
2 tablespoons canola oil
1 tablespoon organic garlic, finely chopped
1 tablespoon ginger root, finely chopped
4 scallions, white and green parts sliced 1/8 inch thick and reserved separately
2 cups Shiitake Mushrooms (caps), cut in 1/4 inch slices
1/2 cup low sodium chicken broth
In a medium baking dish, combine the sesame oil, oyster sauce, and cornstarch and mix. Add the chicken, turn to coat, and allow to marinate, covered, about 30 minutes.
Fill in a bowl with cold water and add ice. Bring a large pot of salted water to boil, add the snap peas to the boiling water, and cook until tender-crisp, 2 to 3 minutes. Drain and transfer the peas to the bowl. When cold, drain and set aside.
Remove the chicken from the marinade and season with the salt and ground pepper.
Heat a large work over high heat. Add the oil and swirl to coat the pan. When the oil shimmers, add the garlic, ginger, and the white parts of the scallions and stir-fry until fragrant and lightly brown, about 3 minutes.
Add the chicken and shiitakes and sauté, turning as necessary, until both are brown, about 8 minutes. Add the stock and cook until the liquid is reduced by half, about 20 minutes.
Add the reserved peas, stir until heated through, about 2 minutes, and correct the seasonings.
Divide among 4 plates, garnish with the cracked peppercorns and green scallions, and serve.
Chef Ming's Tips:
You can use the legs or leg-thigh combinations in place of the chicken thighs called for here. Sugar snap peas quickly go beyond crisp-tender to mushy, so take extra care not to overcook them during the preliminary blanching. They will receive more heat just before they're served.
