Chicken and Edamame Stir Fry
This quick and easy dish can be on the table in 30 minutes or less. Tender, juicy chicken and healthy, sweet edamame combine with rich shiitake mushrooms in a tasty sauce for the perfect Chinese New Year dinner!
2 lbs boneless, skinless chicken breast, sliced
1 lb shelled edamame, rinsed and drained
5 dried shiitake mushrooms, soaked and sliced, liquid reserved
1/2 yellow onion, sliced
3 cloves garlic, chopped
3 tbl light soy sauce, divided
2 tbl dark soy sauce, divided
2 tbl oyster sauce
1 tbl cornstarch, dissolved in
1/4 cup mushroom soaking liquid
2 tbl olive oil
2 cups warm chicken stock or water
1 tbl sesame oil
Season chicken with 2 tbl light soy sauce, 1 tbl 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 becomes fragrant, another five minutes. Add 1 tbl each light and dark soy and oyster sauces. Add 1 cup stock and cornstarch slurry. Bring to boil until thickened; add more stock to bring to desired thickness. Add edamame. Add sesame oil and cook, covered for 2 minutes, until sauce is bubbling and flavors incorporated. Serve immediately.