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Print this Recipe    Stirfry Chicken 12

Chicken, Snow Peas, and Mushrooms Stir-fry

1/4 cup soy sauce
2 tablespoons dry white wine
1 tablespoon cornstarch
1 tablespoon grated fresh ginger or 1/4 teaspoon ground ginger
1 clove garlic, minced
1 pound boned and skinned chicken breast halves, cut into 3/4 inch pieces
4 tablespoons vegetable oil
1/2 cup walnut halves
1/2 pound fresh mushrooms, sliced
6 green onions, including some tender green tops, sliced
1/4 pound snow peas, ends trimmed

In a bowl stir together soy sauce, wine, cornstarch, ginger, and
garlic. Add chicken and mix to coat well. Cover and marinate in
refrigerator for several hours.

Heat a wok or large, heavy skillet over medium-high heat. Add 1
tablespoon of the oil. When it sizzles, add walnuts and stir-fry
until nuts are light brown and crisp, about 2 minutes. Remove nuts
to paper towel to drain. Discard oil and wipe wok with a paper

Reheat wok over medium-high heat and add another tablespoon of oil.
When it sizzles, remove chicken from the marinade with a slotted
spoon, reserving marinade, and add chicken to wok. Stir-fry until
chicken turns white, about 4 minutes. Remove chicken to a plate.

Add the remaining 2 tablespoons oil and heat until it sizzles.
Reduce heat to medium, add mushrooms and onions, and stir-fry about
2 minutes. Add snow peas and stir-fry until vegetables are
tender-crisp, about 3 minutes. Return chicken and reserved marinade
to wok. Stir until sauce thickens and all ingredients are heated
through, about 1 minute. Add walnuts and mix well. Transfer to a
warmed platter and serve immediately. Serves 4.


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