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Ingredients

How to make it

  • 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 wok 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.
  • 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.

People Who Like This Dish 3
Reviews & Comments 2

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  • wolfpackjack 16 years ago
    Go Pat Go Pat Go Pat, excellent darlin.... thanks... dave
    Was this review helpful? Yes Flag
    " It was excellent "
    kimmer ate it and said...
    Sound delish! Saving this one. Just might try this weekend.
    Was this review helpful? Yes Flag

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