Chicken Stir Fry

CAROLYN SAYS:  "It's much easier to slice chicken into thin strips when it's semi-frozen rather than completely thawed. Take care with your garlic—it burns quickly!"

1 egg white
2 teaspoons cornstarch
1/2 teaspoon sea salt
2 small boneless skinless chicken breast halves (3/4 lb total), cut crosswise into very thin slices
1/2 cup Monsoon Chinese Sauce
4 to 5 tablespoons vegetable oil
2 teaspoons finely chopped peeled fresh ginger
1 large garlic clove, finely chopped
6 oz shiitake mushrooms, stems discarded and caps cut into 1/3-inch strips
6 oz snow peas, trimmed
1 (4oz) box pea shoots, tough or leafless stems discarded and remainder cut into 2-inch lengths

Stir together egg white, cornstarch, sea salt. Add sliced chicken to mixture.

Heat wok over high heat until bead of water dropped on cooking surface evaporates immediately. Add 2 tablespoons of oil, swirling wok to coat evenly and heat until hot but not smoking. Stir-fry chicken mixture, separating pieces, until just cooked through (about 2 to 3 minutes). Transfer chicken to a bowl and wipe wok clean. 

Heat wok and add 2 tablespoons of oil in same manner. Stir-fry garlic and ginger for 30 seconds. Add mushrooms and stir-fry, adding remaining tablespoon of oil if necessary, until they begin to soften (about 2 minutes). Add snow peas and stir-fry until crisp-tender (about 1 minute). Return chicken to pan and add Monsoon Chinese Sauce. Stir-fry until chicken is heated through, (30 seconds to 1 minute).  Remove wok from heat and add pea shoots, tossing to combine.

Serves 2

Filed under: PoultryEntrée

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