Recipe for Chicken with Snap Peas and Shiitakes 
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Yield:
4
Ingredients:
Amount Ingredient
6 x Chicken thighs
1 tbl Sesame oil
1/2 cup Oyster sauce
2 tbl Cornstarch
2 tbl Minced garlic divided
2 tbl Minced ginger divided
1/2 lb Snap peas blanched
1/2 cup Canola oil
4 x Sliced scallions separate green
and white parts
1/2 cup Chicken stock (if canned, use low sodium)
2 cup Sliced shiitakes
Salt to taste
Instructions:
Instructions: Marinate chicken in sesame oil, oyster sauce, cornstarch, 1 tablespoon garlic and 1 tablespoon ginger for 30 minutes.

Blanch snap peas al dente in hot salted water followed by an iced bath. Keep the peas crisp.

In a hot wok, coat bottom with oil and add remaining 1 tablespoon of garlic, 1 tablespoon of ginger and white scallions. Stir quickly to avoid burning. Season chicken and brown. After about 8 minutes, add chicken stock and reduce by half. Add mushrooms quickly stir for 1 minute. Add peas just to heat up and serve. Check for seasoning. Garnish with fresh cracked black pepper. Serve with rice.

This recipe yields 4 servings.

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