Choi Sum, Chicken, and Mushroom Stir Fry
- READY IN -
- SERVINGS 4
- SERVING SIZE 2 cups
Ingredients
- 1 lb skinless, boneless chicken thighs, cut into 1/2-inch strips
- 1/4 tsp salt
- 1/8 tsp ground white pepper
- 4 Tbsp peanut oil, divided
- 1 1/2 tsp ginger, peeled and finely chopped
- 1 tsp garlic, peeled and finely chopped
- 2 lbs choi sum, washed and cut into 2-inch pieces
- 1/2 lb fresh shiitake mushrooms, cut into 2-inch strips (1/8 inch thin)
- 2 cups chicken broth
- 2 Tbsp oyster sauce
- 2 Tbsp sherry wine
- 1/4 tsp salt
- 2 Tbsp cornstarch
- 2 Tbsp water
Directions
- Season chicken with salt and pepper and set aside. Heat 2 Tbsp peanut oil in a large skillet using medium high heat. Saute� or quickly cook ginger and garlic for about 30 seconds, do not brown.
- Add chicken and sauté for two minutes. Remove chicken and set aside. Remove leftover oil, garlic, and ginger from the skillet.
- Heat 2 Tbsp peanut oil in large skillet. Add choi sum and mushrooms. Sauté for two minutes. Add chicken broth, oyster sauce, sherry wine, and salt. Simmer for one minute.
- Add chicken and continue to simmer until chicken and choi sum is cooked through, about two minutes.
- In a bowl, mix the cornstarch and water to make a slurry mixture, add to the skillet. Cook for one minute.
- Serve hot.
Notes
- Canola oil may substitute for peanut oil.
- Black pepper may substitute for white pepper.
- For a lower fat version, use a non-stick pan and 2 tsp of canola oil to sauté.