Ingredients

The following ingredients have 7 Servings
  • 1 pound chicken breasts (sliced 1/4-inch thick )
  • peanut, vegetable or canola oil
  • 1 tablespoon cornstarch
  • 1 tablespoon reduced sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon rice wine
  • 1 teaspoon baking soda
  • 3/4 cup low sodium chicken broth
  • 2 tablespoons reduced sodium soy sauce
  • 2 tablespoons oyster sauce
  • 1 1/2 tablespoons brown sugar
  • 1 tablespoon Japanese rice wine (or dry sherry (see notes in post))
  • 1 tablespoon Asian chili sauce or Sriracha (more or less to taste)
  • 1 1/2 teaspoons toasted sesame oil
  • 1/4 tsp EACH salt, pepper (plus more to taste)
  • 1 tablespoon cornstarch
  • 4-6 cloves garlic ( minced)
  • 1 tablespoon minced ginger
  • 8 oz. cremini mushrooms (sliced 1/4-1/2” thick)
  • 1 cup THINLY sliced carrots
  • 1/4 cup chopped green onions (white parts only)
  • 1 8 oz. can bamboo shoots (well drained)
  • 1 8 oz. can sliced water chestnuts (well drained)
  • 4 oz. (1 heaping cup) snow peas (ends trimmed)
  • 1/2 cup roasted salted peanuts or cashews

Instruction

  • Add the velveting ingredients to a large freezer bag or bowl; whisk to combine. Add chicken and turn until evenly coated. Let sit at room temperature while you prep your veggies; preferable 30 minutes (no more).
  • Meanwhile, whisk Sauce ingredients together in a medium bowl; set aside.
  • Optional: add cashews to empty skillet and dry roast over medium heat until golden in spots, remove to a plate.
  • Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Once very hot, add chicken in a single layer and cook until golden, about 30 seconds; flip chicken over and sear the other side. Remove chicken to a plate (chicken will not be cooked through yet).
  • To the now empty pan (don’t wipe out), heat one tablespoon oil over medium-high heat. Add carrots, mushrooms and green onions; stir fry until vegetables are crisp tender, 2-3 minutes (don’t over-cook because they will continue to cook in sauce). Add bamboo shoots, water chestnuts, garlic and ginger to the veggies and stir fry one additional minute.
  • Add chicken back to pan. Whisk sauce (to recombine) and add to pan. Bring the sauce to a boil then reduce to a simmer until sauce has thickened;1-2 minutes. Stir in snow peas, and cashews and cook one additional minute.
  • Garnish with additional chili sauce and additional green onions. Serve with rice and freshly cracked, salt and pepper to taste.