I served it over rice-stick noodles. To cook those, place the noodles in a pot of boiling water. Remove from heat and let stand about 10 minutes. Drain, and add to pan of chicken/veggies.
- 1 cup water
- 1 (1/2 ounce) package dried wood ear mushrooms
- 1 cup low-sodium chicken broth (I used beef broth b/c that's all I had)
- 2 Tablespoons soy sauce
- 1 Tablespoon rice vinegar
- 1 Tablespoon cornstarch
- 1 teaspoon fish sauce
- 2 skinless, boneless chicken breasts
- 8 scallions cut diagonally into 2-inch pieces
- 2 teaspoons minced fresh ginger
- 1 garlic clove, chopped
- 1/2 pound sugar snap peas (I used red bell pepper b/c the peas at the store this week were brown and mushy!)
- 1/4 cup chopped cilantro
1. Bring the water to a boil in a small saucepan. Add the dried mushrooms; remove from the heat and let stand 20 minutes. Drain the mushrooms; coarsely chop and set aside.
2. Meanwhile, whisk together the broth, soy sauce, vinegar, cornstarch and fish sauce in a small bowl; set aside.
3. Heat the oil over high heat in a large nonstick skillet, then add the chicken. Saute until lightly browned, about 3 minutes. Transfer to a plate.
4. Return the skillet to the heat, then add the scallions, ginger, and garlic. Saute until fragrant and the scallions have softened slightly, about 1 minute. Add the mushrooms, chicken, snap peas and broth mixture; bring to a boil stirring constantly. Reduce the heat and simmer, stirring constantly, until heated through and slightly thickened, about 2 minutes. Stir in the cilantro. Serve with rice-stick noodles or over brown rice.