Ingredients:
2 Pounds Shredded Chicken Breast
1 Recipe 5 Spice Broth, reduced to 1 cup
Note:
For shredded chicken and broth see
Asian Poached Chicken recipe
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Ingredients:
8 Ounces Snow Peas
4 Ounces Mushrooms, any
2 Cloves Garlic, minced
1 Shallot, minced
1 Tbs. Ginger, minced
1 Tbs. Olive Oil
1 Tbs. Sesame Oil
2 Tbs. Basil, chopped
2 Tbs. Mint, chopped
1 tsp. Red Curry Paste [optional]
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I like to use these "Golden Beech Mushrooms" in my Asian dishes.
I am not sure if you can find them everywhere so please feel free to slice up any kind of mushroom that you like.
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Chop mint and basil together.
Here is a shot of the red curry paste that I like.
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Place 5 spice broth reduction into a sauce pan.
Add the curry paste and bring to a boil.
Mix curry paste into the broth and reserve until needed.
If not using curry paste you can skip this step.
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Place a large pan over medium-high heat on the stove.
When pan is hot add olive oil, minced shallots, garlic and ginger.
Cook and stir ingredients for about 15 seconds.
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Add mushrooms and snow peas to pan.
Cook and stir for a couple of minutes until snow peas start to soften.
Note:
If you like your snow peas more cooked and less crunchy you can blanch them in boiling water for a few seconds beforehand.
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Remove all cooked ingredients from the pan and place them onto a plate.
Add the sesame oil to the pan and place back on the heat.
Add the chicken to the hot oil.
Cook and stir for a couple of minutes.
The chicken should heat up and begin to brown.
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Add cooked mushrooms and snow peas back to the pan.
Add chopped mint and basil to the pan.
Add 5 spice reduction to the pan.
Cook and stir all ingredients together for a couple of minutes and serve.
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