Prep 30 mins
Cook 10 mins
In '300 Best Stir-Fry Recipes' by Nancie McDermott
- 3 tablespoons chicken stock
- 1 tablespoon soy sauce
- 1 tablespoon dry sherry or 1 tablespoon shaoxing rice wine
- 1 tablespoon cornstarch
- 1 teaspoon salt, to taste
- 1⁄2 teaspoon sugar
- 1⁄4 teaspoon fresh ground pepper
- 2 tablespoons vegetable oil
- 1 tablespoon chopped garlic
- 2 teaspoons chopped fresh gingerroot
- 8 ounces boneless skinless chicken breasts, thinly sliced
- 1 cup thinly sliced fresh mushrooms
- 1 cup trimmed snow peas
- 1⁄2 cup sliced drained canned water chestnut
- 2 teaspoons sesame oil
- In a small bowl, combine chicken stock, soy sauce, sherry, cornstarch, salt, sugar and pepper and stir well into a smooth sauce; set aside.
- Place a bowl next to the stove to hold chicken temporarily after its initial cooking in the pan.
- Heat a wok or large deep skillet over high heat.
- Add vegetable oil and swirl to coat pan.
- Add garlic and ginger and toss well, until fragrant, about 15 seconds.
- Add chicken and spread into a single layer, cook until most of the edges turn white, about 1 minute.
- Toss well and cook until most pieces have changed color outside but are still not done, less than 1 minute.
- Transfer to reserved bowl, leaving behind as much oil as possible.
- Add mushrooms to pan and spread out as much as possible; cook for 1 minute and then toss well.
- Return chicken and any juices to the pan, toss well, and cook, tossing occasionally, for 1 minute more.
- Add snow peas and water chestnuts.
- Cook, tossing occasionally, for 1 minute more.
- Stir soy sauce mixture and add to pan, pour in around sides.
- When it heats up and begins to bubble, toss well and cook, tossing once or twice, until it thickens into a glistening sauce on chicken and vegetables.
- Add sesame oil and toss once more.
- Transfer to a serving plate; serve hot.
- May serve over hot cooked rice.