Wild Mushroom and Chicken Stir-Fry

Wild Mushroom and Chicken Stir-Fry

1 pound skinless, boneless chicken breast, sliced crosswise
1 tablespoon cornstarch, divided
1/2 teaspoon salt, divided
1/8 teaspoon freshly ground white pepper
3 tablespoons oyster sauce
1 tablespoon water
1/2 teaspoon sugar
1 tablespoon vegetable oil
1 garlic clove, minced
1 cup snow peas, trimmed
1 cup sliced shiitake mushrooms
1 cup sliced oyster mushroom caps
3/4 cup chicken broth
1/2 cup chopped green onions

1. Combine chicken, 1 teaspoon cornstarch, 1/4 teaspoon salt, and pepper in a medium bowl; set aside.

2. Combine oyster sauce, water, sugar, remaining 2 teaspoons cornstarch, and remaining 1/4 teaspoon salt in a small bowl; set aside.

3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture and garlic; sauté for 3 minutes. Add snow peas and mushrooms; sauté 2 minutes. Stir in broth; bring to a boil. Stir in oyster sauce mixture; cook for 30 seconds or until thickened. Stir in onions; remove from heat.

Glass Noodle Salad with Shrimp and Mint

4 ounces glass noodles (also called bean thread noodles)
8 ounces large cooked shrimp

For the dressing:
2 tablespoons lime juice
1 tablespoon honey
2 tablespoons soy sauce
2 teaspoons sesame oil
½ teaspoon garlic salt

15-20 washed mint leaves, cut into thin strips
Cut the shrimp into thin matchstick strips, 2 x 1/8 x 1/8 inch, and set aside.
Place the glass noodles in saucepan filled with 2 quarts water and bring to a boil. Turn off heat. Drain noodles in a colander.
Combine noodles with shrimp and mint and toss with dressing.

Serves 2-4

Chinese Chicken Salad

Vegetable Oil
2 ounces dried cellophane noodles (bean thread)
2 cups shredded cooked chicken
1/2 head iceberg lettuce, shredded (about 3 cups)
1 tablespoon toasted sesame seeds
1/3 cup mayonnaise
1 tablespoon sugar
2 tablespoons white wine vinegar
2 tablespoons Hoisin sauce
1 tablespoon sesame oil
1 teaspoon light soy sauce
1 tablespoon chopped green onion

Heat vegetable oil (1 inch) in wok to 425 degrees. Fry the noodles, 1/4 at a time, about 5 seconds or until puffed, turning once; drain on paper towels. Wash and thoroughly dry wok.

Place 1/2 of the noodles, the chicken, lettuce, carrots in a large bowl; sprinkle with sesame seeds.

Mix mayonnaise, sugar, vinegar, Hoisin sauce, sesame oil and soy sauce. Pour sauce over chicken and vegetables; top with remaining noodles and green onion. Toss before serving.

4 to 6 servings
Posted by Chef Katie Chin at 7:36 PM