Stir-fried Chicken with Mushrooms and Snow Peas

 I like Chinese food, and the wonderful things about stir-fried chicken is that it is so versatile and can be made with a plentiful variety of vegetables that are available in your kitchen. For this recipe, I will use two simple vegetables, which are snow peas and mushrooms. However, other vegetables, such as broccoli, carrots, and sweet bell peppers can be used in this recipe. The simple stir-fry sauce for this recipe is the common sauce used for other stir-fry dishes. 

Ingredients:

Meat ingredient:

1 chicken breast, sliced into bite sized pieces

Marinade ingredients:

1 tsp soy sauce

1/4 tsp sugar

1 tsp cooking wine

1 tsp cornstarch

1 tsp peanut oil

Sauce ingredients:

1 tbs soy sauce

1 tsp sugar

1 tbs vinegar

1 tsp sesame oil

1 tsp seasoning

1 tsp cornstarch

1/2 cup chicken broth or water

Vegetables:

2 cups snow peas

1 cup sliced button mushrooms

1 garlic clove, minced

1 tsp minced fresh ginger

1/2 cup sliced white onions

2 green onions, sliced

 

Serve with cooked white rice or brown rice

2 tbs peanut oil

Directions:

Heat 1 tbs oil in a wok or medium skillet over high heat. Add garlic, ginger, and onions. Stir and cook for 1 minute or until fragrant.

Add mushrooms and stir and cook for 5 minutes or until mushrooms release their liquid and are tender. If using a large wok, move the mushroom off to the side. Stir in the snow peas and cook for 3 minutes or until tender. Remove and keep warm on a plate.

Add the rest of the oil in a wok and stir in chicken. Cook until the chicken is cooked through or chicken is turning brown (about 5 minutes). Stir in the sauce and all the vegetables. 

Stir and cook the mixture until the chicken and vegetables is fully cooked with the sauce. Stir in the green onions . Remove from heat and serve over rice.