Stir Fry Chicken with Oyster Mushrooms and Snow Peas

Submitted by lcioban on Wed, 07/22/2009 - 10:39am

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½ cup of Imagine Organic Chicken Broth or Stock

1 tablespoon of toasted sesame oil

½ cup of oyster sauce

8 boneless chicken thighs skin off and sliced

3 cups of snow peas

1 tablespoon of Corn starch

2 tablespoon of Spectrum Canola Oil

1 tablespoon of chopped fresh garlic

1 tablespoon of chopped fresh ginger

6 scallions white part only shredded reserve green part

2 cups oyster mushroom caps sliced

1 cup of red bell pepper julienne

In a medium Baking dish, combine the sesame oil, oyster sauce and corn starch and mix together, add the chicken coat well and marinate for 30 minutes.
Heat a large wok over a medium high heat. Add the oil and swirl the pan. When oil is hot add the garlic, ginger and the scallion white part only. Stir fry until lightly brown about 3 minutes.
Add the chicken and mushrooms and sauté stirring occasionally until brow about 8 minutes.
Add the stock and cook until the liquid is reduced by half, about 20 minutes.
Add the reserved red peppers and cook a further 2 minutes. Add the reserved peas and cook a further 3 minutes adjust the seasonings to taste.
Divide the stir-fry between four plates and garnish with cracked black pepper and scallion greens and serve.

Contains Gluten

Serves: Serves 4