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Ingredientes
- 6 x Chicken thighs
- 1 Tbsp. Sesame oil
- 1/2 c. Oyster sauce
- 2 Tbsp. Cornstarch
- 2 Tbsp. Chopped garlic divided
- 2 Tbsp. Chopped ginger divided
- 1/2 lb Snap peas blanched
- 1/2 c. Canola oil
- 4 x Sliced scallions separate green and white parts
- 1/2 c. Chicken stock (if canned, use low sodium)
- 2 c. Sliced shiitakes Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Marinate chicken in sesame oil, oyster sauce, cornstarch, 1 Tbsp. garlic and 1 Tbsp. ginger for 30 min.
- Blanch snap peas al dente in warm salted water followed by an iced bath. Keep the peas crisp.
- In a warm wok, coat bottom with oil and add in remaining 1 Tbsp. of garlic, 1 Tbsp. of ginger and white scallions. Stir quickly to avoid burning. Season chicken and brown. After about 8 min, add in chicken stock and reduce by half. Add in mushrooms quickly stir for 1 minute. Add in peas just to heat up and serve. Check for seasoning. Garnish with fresh cracked black pepper. Serve with rice.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 224g | |
| Recipe makes 4 servings | |
| Calories 472 | |
| Calories from Fat 366 | 78% |
| Total Fat 41.17g | 51% |
| Saturated Fat 5.5g | 22% |
| Trans Fat 0.26g | |
| Cholesterol 57mg | 19% |
| Sodium 1086mg | 45% |
| Potassium 304mg | 9% |
| Total Carbs 12.98g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 0.78g | 1% |
| Protein 13.65g | 22% |
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