Stir-Fried Lemon Chicken With Snow Peas And Mushrooms

By á-170456

Ingredients

• LEMON SAUCE:
• 3/4 pound boneless skinless chicken breast cut crosswise
• into 1/4" strips
• 1 tablespoon soy sauce
• 1 tablespoon dry sherry
• 3/4 teaspoon salt
• 1/2 pound snow peas stems removed
• Lemon Sauce (listed below)
• 3 tablespoons peanut or vegetable oil
• 1 tablespoon minced garlic
• 2 teaspoons minced ginger
• 1 medium onion - (to large) halved from root to
• stem end, each half quartered
• 1 package sliced white mushrooms - (8 oz)
• 1 tablespoon cornstarch mixed with
• 2 tablespoons water or chicken broth
• Steamed rice for serving
• 1/4 cup lemon juice
• 3 tablespoons sugar
• 2 tablespoons chicken broth
• 1 tablespoon soy sauce
• 1/4 teaspoon salt
• 2 teaspoons lemon zest

Details

Servings 4

Preparation

Step 1

Toss chicken pieces with soy sauce and sherry in a small bowl; set aside.

Meanwhile, bring 1 quart water to a boil over high heat in a wok, if using, or in a large saucepan, if you plan to use a skillet. When water comes to a boil, add salt and snow peas, return to a boil, and simmer until bright green but crunchy, 2 to 3 minutes. Drain and rinse under cold running water to stop the cooking process; set aside.

Prepare the Lemon Sauce: Mix sauce ingredients in a small bowl. Set aside until ready to stir-fry.

Heat wok or large skillet over high heat until it just starts to smoke. Add 1 tablespoon oil, then half of chicken; stir-fry until seared and just cooked through. Spoon cooked chicken into a serving dish, add 1 tablespoon oil to cooking vessel, and repeat with remaining chicken, transferring second batch to serving dish.

Add remaining 1 tablespoon oil, garlic, ginger, and onion and stir-fly until crisp, but starting to soften, about 30 seconds. Add mushrooms and stir-fly until they lose their raw color, about 30 seconds more. Add snow peas and stir-fry until all vegetables are tender-crisp and hot, about 1 minute.

Return chicken to cooking vessel, then add Lemon Sauce and stir-fry to coat. Add cornstarch mixture and stir-fry until juices are saucy and glossy, If too thick, stir in 1 tablespoon water or broth. Serve immediately with steamed rice.

This recipe yields 4 servings.