Stir Fry Ginger Chicken With Snow Peas & Mushrooms
Prep time: 10 minutes
Cooking time: less than 10 minutes
1 tsp olive oil
1 small onion, coarsely chopped
2 cups of sliced shitake mushrooms (I used fresh, but next time I'll use dried and reconstitute them. The flavor is stronger and I can use the broth to flavor the dish)
1 tbsp fresh ginger, grated
2 cloves of garlic, minced
2 chicken breasts, sliced thin
3-4 cups of snow peas
2 tbsp sesame oil
1/4 cup lite soy sauce
1/4 cup sherry
1 tbsp Asian garlic chili sauce/paste
1. Prepare all the ingredients ahead of cooking. This actually takes longer than it does to cook the meal.
2. Heat a heavy skillet or wok over high heat. Add the oil and saute the mushrooms and onions for 2-3 minutes until they start to brown. Turn the heat down a bit and add the ginger and garlic and just toss until you can smell the aroma - less than a minute.
3. Add the chicken and saute for 2 minutes or so per side. They will still be pink in the middle but you still have to add the snow peas! So I promise, the chicken will be cooked by the time you're done. It just won't be rubbery.
4. Add the snowpeas and toss for 2-3 minutes. Add the liquids (soy sauce, sesame oil & sherry) and continue to stir/toss until the snow peas are tender crisp. Now's the time to add the Asian chili sauce if you want some heat. If the snow peas are not as tender as you would like, lower the heat and cover for a couple of extra minutes. Remember though they're supposed to still have some crunch to them.
Before the South Beach Diet, I would have served these over a bed of white rice.