Chicken with Snap Peas and Shiitakes

Chicken with Snap Peas and Shiitakes

Adapted from Food Network

Blanch the snap peas by cooking them in boiling for for 1-1 1/2 minutes then transfer to an ice bath to stop the cooking.

You can reduce the WW points bu using boneless skinless thighs.

Served with Scallion Speckled Rice

Makes 2 servings                                                            10 WW pts / serving

2 boneless, skin on chicken thighs
1 tsp. sesame oil
2 Tbsp. oyster sauce
2 tsp. cornstarch
2 garlic cloves, minced and, divided
2 tsp. grated ginger, divided
3 oz. snap peas, blanched and held in ice bath
2 Tbsp. grapeseed oil or other neutral oil
2 sliced scallion, light green and white only
2 Tbsp. Homemade chicken stock or low sodium canned broth
2/3 cup sliced shiitakes mushroom caps
Penzeys Szechuan Pepper Salt or Kosher salt and freshly crushed black pepper to taste

1. Marinate chicken in sesame oil, oyster sauce, cornstarch, half of the garlic and half of the ginger for at least 30 minutes. 
2. In a hot wok, coat bottom with oil and add the remaining garlic, ginger and white scallions; Stir quickly to avoid burning. 
3. Season chicken with Szechuan pepper salt and cook until it reaches 165F, about 8 minutes. and remove from the pan.
4. Add chicken stock and reduce by half, about 1 minute.
5. Add mushrooms quickly stir for 1 minute.; Add peas just to heat up 
6. Adjust seasoning then serve the vegetables with the chicken.

Enjoy!

Chicken and Mushroom Stir Fry with Peas

Chicken and Mushroom Stir Fry with Peas

adapted from Bon Appetit April 2008

Pea shoots or tendrils are a fun addition to salads and stir-fries. I can only find them at a local farmer's market from an organic farm.  Amazon has kits so you can grown your own. I might need to consider that option.

Makes 3 servings                                        1 WW Blue point / serving

Cooking spray

3 garlic cloves, minced

1 Tbsp. minced fresh ginger

1 Tbsp. sesame oil

4 oz. button mushrooms, sliced

1 cup sliced carrots

1 cup thinly sliced onions

3/4 tsp. Szechuan pepper salt or salt and pepper

1 lb. boneless, skinless chicken breast, cut into 1/2 inch pieces

1/4 cup soy sauce

2 Tbsp. + 2 tsp. rice vinegar

4 oz. snow peas, trimmed

2/4 cup green peas, fresh or frozen thawed

1/2 cup coarsely chopped pea shoots (optional)

1/2 cup thinly sliced green onions, green part only

1. Cook the garlic and ginger in a sauté pan coated with cooking spray for about 30 seconds.
2. Add the sesame oil, mushroom, carrots and onions and sauté 2 minutes.
3. Season the chicken with Szechuan pepper salt and add to the pan, sauté for 2 minutes.
4. Add soy sauce and vinegar, cook for an additional 2 minutes.
5. Add the snow peas and green peas and cook for a few more minutes.
6. Add the pea tendrils until just wilted.
7. Remove from heat, add the scallions and season to taste with Szechuan pepper salt before serving.

Enjoy!