Ginger Chicken & Vegetables
For this recipe, or for any stir-fry, be sure to have all the ingredients prepared and ready at the stove, as the cooking goes very quickly. Stir-frying is a great option for a quick weeknight meal.
- 4 Tbs. soy sauce
- 3 Tbs. dry sherry
- 1 Tbs. plus 1 tsp. cornstarch
- 1 lb. boneless, skinless chicken breast halves, cut into 1/2-inch slices
- 1 1/4 cups low-sodium chicken broth
- 1/8 tsp. freshly ground pepper
- About 2 Tbs. peanut oil
- 1 Tbs. minced fresh ginger
- 6 shiitake mushroom caps, cut into 1/4-inch strips
- 6 oz. snow peas
- 4 green onions, cut into 1-inch lengths
In a bowl, combine 1 Tbs. of the soy sauce, 1 Tbs. of the sherry and the 1 tsp. cornstarch. Add the chicken, stir until evenly coated, cover and let stand for 10 minutes.
In a small bowl, stir together the broth, the remaining 3 Tbs. soy sauce, the remaining 2 Tbs. sherry, the 1 Tbs. cornstarch and the pepper until the cornstarch is dissolved.
Heat a wok or extra-large fry pan over high heat until very hot, about 2 minutes. Add 2 Tbs. oil and swirl the wok to coat the bottom and sides well. Add the ginger and stir-fry until fragrant, about 10 seconds. Add the chicken with its marinade, spread out the meat in a single layer and cook, undisturbed, for 20 to 30 seconds. Stirring and tossing vigorously with 2 wooden spatulas, continue to cook the chicken until opaque throughout, about 1 minute. Add a little more oil if the ingredients are sticking.
Add the mushrooms, stir well, cover and cook until the mushrooms are tender, about 3 minutes. Uncover and stir in the snow peas and green onions. Cover and cook until the snow peas are bright green and crisp-tender, about 1 minute.
Stir the soy sauce mixture well and add to the wok. Cook, stirring, until the sauce thickens, a few seconds. Divide the stir-fry among warmed individual plates and serve immediately. Serves 4.
Adapted from Williams-Sonoma Chicken for Dinner (Weldon Owen, 2009).