Chicken Thighs with Peas
Makes 4 to 6 servings
|8||boneless skinless chicken thighs|
|2||tablespoons vegetable oil|
|2||tablespoons reduced-sodium soy sauce|
|2||tablespoons dry sherry|
|1||teaspoon ground ginger|
|1/4||teaspoon garlic powder|
|1/2||small head iceberg lettuce|
|1||cup reduced-sodium chicken broth|
|1||package (10 ounces) frozen green peas, partially thawed|
|Hot cooked rice|
|Red onion slices, shredded red cabbage and steamed snow peas (optional)|
- Cut chicken into 1-inch pieces.
- Heat wok over high heat about 1 minute or until hot. Drizzle oil into wok and heat 30 seconds. Add chicken; stir-fry about 4 minutes or until chicken is well browned and no longer pink in center. Reduce heat to low. Stir in soy sauce, sherry, ginger, sugar and garlic powder. Cover and cook 5 minutes.
- Meanwhile, cut lettuce into 1/2-inch-wide slices. Rinse, drain and pat dry. Stir broth into cornstarch in cup until smooth. Set aside.
- Increase heat to high. Stir peas into chicken mixture. Cover and cook about 2 minutes or until heated through. Stir broth mixture until smooth; stir into chicken mixture. Heat until sauce boils and thickens. Add lettuce; stir-fry until wilted. Transfer to serving dish. Serve with rice. Garnish with onion, cabbage and snow peas.
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