Tonight I am making a stir fry using boneless skinless chicken breasts, snap peas, shiitake mushrooms and broccolini. This is a flexible recipe -- you can substitute boneless skinless chicken thighs and any vegetables you have and like. Feel free to customize to your taste.
2 lbs boneless skinless chicken breasts
8 oz snap peas, ends trimmed
5 oz shiitake mushrooms, sliced
1 small bunch of broccolini, cut into pieces, including stems
6 scallions, sliced, whites and greens separated
1 Fresno, Jalapeno pepper or other hot pepper sliced, or 1/2 teaspoon red pepper flakes, optional
2 tablespoons soy sauce, divided
1 tablespoon mirin
1/2 teaspoon toasted sesame oil
2 tablespoons neutral oil, such as peanut, grapeseed or canola, divided
Kosher salt
Freshly ground black pepper
Cut chicken into 1" pieces. To do this, I first slice each breast into strips against the grain. Then I slice into pieces.
Add 1 tablespoon soy sauce, 1 tablespoon mirin, 1/2 teaspoon toasted sesame oil, 1 teaspoon Kosher salt and 1/2 teaspoon freshly ground black pepper. Toss chicken to coat in marinade and set aside.
Combine snap peas, shiitake mushrooms, broccolini, scallion whites and hot pepper (if using) in a bowl. Set aside scallion greens for garnish.
Heat a wok (or the pan you are using) over high heat for 5 minutes until smoking. Add a scant tablespoon of neutral oil. Allow oil to really smoke so you can see and smell it. Add chicken and stir fry until cooked through 3-5 minutes. Remove chicken to a plate.
Heat another scant tablespoon of oil in the wok. Add the veggies and season with salt. Cook until crisp tender, about 3-5 minutes. Add chicken back to wok. Grind a good amount of black pepper on top. Add 1 tablespoon soy sauce and 2 tablespoons water and stir fry to absorb the liquid, about 1 minute.
Plate and sprinkle with scallion greens. Serve with jasmine rice.
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