W
Worker Bee
Guest
This is what I'm serving for dinner tonight with fruit salad for desert. It's one of our favourite stir-fry dishes. I was given a nice supply of snow peas from a friend's garden so this, among other stir-fry dishes seems a good way to use them up. 
3 boneless skinless chicken breasts
2 tbsp (approx) vegetable oil
2 large carrots, julienned
1 small onion,chopped
2 tbsp minced gingerroot
1 cup sliced mushrooms
2 cloves garlic,minced
2 cups snow peas,trimmed
2 tbsp dry sherry
3 tbsp oyster sauce
1/2 tsp sesame oil
Pinch hot pepper flakes
3/4 lb spaghettini
Chopped fresh coriander ( optional)
Slice chicken into strips 1-1/2 inches long and 1/2 inch wide. In skillet or wok, heat oil over high heat; saute' chicken, stirring occasionally, for 2 minutes or until browned. Transfer to plate; set aside.
Add carrots, onion and ginger to skillet; stir-fry, adding more oil if necessary, for 3 minutes. Add mushrooms and garlic; stir-fry for 1 minute.
Return chicken to skillet along with snow peas and sherry cover and cook for 3 to 4 minutes or until chicken is no longer pink inside. Combine oyster sauce, sesame oil and hot pepper flakes; stir into skillet.
Meanwhile, in large pot of boiling water, cook spaghettini until tender but firm; drain well and arrange on warmed plates. Top with chicken mixture; garnish with coriander ( if using). Makes 4 servings.
3 boneless skinless chicken breasts
2 tbsp (approx) vegetable oil
2 large carrots, julienned
1 small onion,chopped
2 tbsp minced gingerroot
1 cup sliced mushrooms
2 cloves garlic,minced
2 cups snow peas,trimmed
2 tbsp dry sherry
3 tbsp oyster sauce
1/2 tsp sesame oil
Pinch hot pepper flakes
3/4 lb spaghettini
Chopped fresh coriander ( optional)
Slice chicken into strips 1-1/2 inches long and 1/2 inch wide. In skillet or wok, heat oil over high heat; saute' chicken, stirring occasionally, for 2 minutes or until browned. Transfer to plate; set aside.
Add carrots, onion and ginger to skillet; stir-fry, adding more oil if necessary, for 3 minutes. Add mushrooms and garlic; stir-fry for 1 minute.
Return chicken to skillet along with snow peas and sherry cover and cook for 3 to 4 minutes or until chicken is no longer pink inside. Combine oyster sauce, sesame oil and hot pepper flakes; stir into skillet.
Meanwhile, in large pot of boiling water, cook spaghettini until tender but firm; drain well and arrange on warmed plates. Top with chicken mixture; garnish with coriander ( if using). Makes 4 servings.
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