chicken hot pot with ginger, green onions and mushrooms
categories:  Chicken |    

Prepared: 2006-01-22

Ingredients:

• 6 boneless skinless chicken thighs
• 2 tsp cornstarch
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 tbsp vegetable oil
• 5 cups halved large mushrooms (12oz)
• 1 onion, sliced
• 4 large cloves garlic, minced
• 1 tsp minced gingerroot
• 4 green onions, cut in 2-inch lengths
  
  sauce:
• 1/4 cup chicken stock
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp sherry (optional)
• 1 tsp dijon mustard

Preparation:

• trim fat from chicken; cut into bite-size pieces.
• in bowl, combine cornstarch, salt and pepper; add chicken, stirring to coat.
• set aside.
• sauce: in small bowl, whisk together chicken stock, soy sauce, oyster sauce, sherry (if using) and mustard; set aside.
• in wok, heat oil over high heat; stir-fry chicken for about 6 minutes or until golden brown.
• transfer to plate.
• drain off all but 1 tbsp fat from pan.
• add mushrooms, onion, garlic and ginger; stir-fry for 3 minutes or until mushrooms are golden.
• return chicken to pan; mix in sauce.
• cover and cook over medium heat for 3 minutes.
• add green onions, mixing well; cook over medium-high heat, uncovered, for 1 minute or until sauce is glossy and thickened.

makes 4 servings @ 212 calories per serving