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Categories:
chicken breasts fresh mushrooms water chestnuts soy sauce sherry snow peas water oyster sauce cornstarch sesame oil steamed rice
Viewed: 64 - Published at: 3 years agoIngredients
- 1-2 chicken breasts
- 1/2 lb. fresh mushrooms
- 4 oz. can water chestnuts, drained
- 2 Tbsp. soy sauce
- 5 Tbsp. sherry
- 1/4 lb. snow peas, remove strings
- 1 cup water
- 2 Tbsp. oyster sauce
- 1 Tbsp. cornstarch
- 1 1/2 tsp. sesame oil
- 2-3 cups steamed rice
Method
- Cube chicken into 1/2 inch pieces. Combine 3 Tbsp. of sherry and 1 Tbsp. soy sauce into a mid size bowl. Add chicken and marinate for 1 hour or overnight, the longer the better flavor. Pour enough water in a wok to be just below the steaming rack, bring water to a boil. Add chicken, mushrooms, and water chestnuts into wok and cook for 20 minutes or until chicken is tender. Add snow peas and cook for 2-3 minutes or until peas turn bright green. In a medium saucepan combine remaining sherry, soy sauce, water, oyster sauce, cornstarch and sesame oil, mix. Cook over medium heat for 5 minutes or until sauce thickens. Serve chicken over rice with sauce spooned over top. Makes 4 servings.
