Soy sauce marinated chicken is stir-fried with shiitake mushrooms, onion, and shelled edamame.
2 pounds boneless, skinless chicken breast, sliced
3 tablespoons light soy sauce, divided
2 tablespoons dark soy sauce, divided
coarse salt
white pepper
2 tablespoons olive oil
1/2 yellow onion, sliced
3 cloves garlic, chopped
5 dried shiitake mushrooms, soaked and sliced, liquid reserved
brown sugar
2 tablespoons oyster sauce
2 cups warm chicken stock or water
1 pound shelled cooked edamame, rinsed and drained
1 tablespoon sesame oil
Cornstarch Slurry
1 tablespoon cornstarch, DISSOLVED IN
1/4 cup mushroom soaking liquid
Season chicken with one-third of the light soy sauce, one-half of the dark soy sauce, salt and white pepper (to taste). Stir and set aside to marinate for 15 minutes.
Heat olive oil over high heat in wok or large skillet. Add chicken and cook to brown, about five minutes.
Add onion, garlic and sliced mushrooms. Sprinkle with a pinch of salt and brown sugar and cook until onion and garlic become fragrant, another five minutes.
Add remaining light and dark soy sauces, and oyster sauce. Add half of the warm stock and cornstarch slurry. Bring to boil until thickened; add more stock as needed to bring to desired thickness.
Add edamame and sesame oil and cook, covered, for 2 minutes, until sauce is bubbling and flavors are incorporated. Serve immediately.
gjgee
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reviews & comments
The edamame should be added with the sesame oil, towards the end of cooking. This has been corrected.
When do you add the edamame?