Yield: 2 Servings
|5 tablespoons||Dry sherry|
|2 tablespoons||Light soy sauce|
|1||Whole chicken breast, boned and skinned|
|½ pounds||Fresh mushrooms|
|4 ounces||Canned sliced water chestnuts, drained|
|¼ pounds||Fresh snow peas, strings removed|
|2 tablespoons||Oyster sauce|
|1½ teaspoon||Oriental sesame oil|
|Freshly cooked rice|
Cut the chicken into ½-inch cubes. Combine 3 tablespoons sherry and 1 tablespoon soy sauce in medium bowl. Add chicken and marinate for 1 hour or overnight. Pour enough water into wok to come just below steaming rack. Bring to a boil. Place chicken on one side of shallow baking dish. Arrange mushrooms alongside chicken and water chestnuts alongside mushrooms. Set dish on rack in wok; cover and steam until chicken and vegetables are tender, about 20 minutes.
Place snow peas over vegetables in dish; steam until peas turn bright green, 2 to 3 minutes. Meanwhile, combine remaining sherry and soy sauce with the water, oyster sauce, cornstarch, and sesame oil in medium saucepan over medium heat. Cook and stir until thickened, about 5 minutes. Serve chicken and vegetables over rice. Pass sauce separately.
Bon Appetit LIGHT AND EASY SPECIAL