Serves 2 as main dish; 4 as part of multicourse.
Note: Leeann Chin's daughter, Katie, taps into the family recipes in "Katie Chin's Everyday Chinese Cookbook."
• 10 oz. skinless, boneless chicken breast or thigh, cut into bite-size cubes
• 1/4 tsp. salt
• Dash white pepper
• 3 tsp. cornstarch, divided
• 1 1/2 c. snow peas, tips and strings removed
• 2 tsp. water
• 1 tbsp. oyster sauce
• 1/2 tsp. sugar
• 2 tbsp. oil, divided
• 1 garlic clove, minced
• 1 tsp. peeled and minced fresh ginger
• 1 1/2 c. thinly sliced fresh shiitake mushrooms, stemmed
• 1/2 c. chicken stock
• 1 green onion, both white and green parts, chopped, for garnish
Directions
Toss chicken with salt, pepper and 1 teaspoon cornstarch. Cover and refrigerate for 30 minutes.
Blanch snow peas in boiling water until tender, about 1 minute. Using a slotted spoon, transfer to an ice water bath to cool, then drain, and set aside.
In small bowl, combine remaining 2 teaspoons cornstarch with 2 teaspoons water, oyster sauce and sugar.
Heat 1 tablespoon oil in wok or skillet over medium-high heat. Add chicken pieces and stir-fry until chicken turns white, about 2 minutes. Remove chicken from pan and set aside.
Wash and thoroughly dry wok or skillet, then heat remaining 1 tablespoon oil over medium-high heat. Add garlic and ginger and stir-fry until fragrant, about 30 seconds. Add mushrooms and stir-fry for 1 minute. Add chicken stock and chicken pieces. Cook until stock comes to a boil, then add cornstarch mixture and continue to stir-fry until sauce has thickened and all the ingredients are nicely coated.
Add the reserved snow peas and stir-fry for 30 seconds more. Serve with steamed rice, garnished with green onion.
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