Chicken with Snap Peas and Shiitakes

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  • Total: 1 hr 10 min
  • Prep: 1 hr
  • Cook: 10 min
  • Yield: 4 servings
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6 chicken thighs

1 tablespoon sesame oil

1/2 cup oyster sauce

2 tablespoons cornstarch

2 tablespoon minced garlic, divided

2 tablespoon minced ginger, divided

1/2 pound snap peas, blanched

1/2 cup canola oil

4 sliced scallions, separate green and white

1/2 cup chicken stock (if canned, use low sodium)

2 cups sliced shiitakes

Salt and black pepper to taste


  1. Marinate chicken in sesame oil, oyster sauce, cornstarch, 1 tablespoon garlic and 1 tablespoon ginger for 30 minutes. Blanch snap peas al dente in hot salted water followed by an iced bath. Keep the peas crisp. In a hot wok, coat bottom with oil and add remaining 1 tablespoon of garlic, 1 tablespoon of ginger and white scallions. Stir quickly to avoid burning. Season chicken and brown. After about 8 minutes, add chicken stock and reduce by half. Add mushrooms quickly stir for 1 minute. Add peas just to heat up and serve. Check for seasoning. Garnish with fresh cracked black pepper. Serve with rice.
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