Thai Chicken with Ginger Sauce

Not sure why, but we've been on a Thai food kick for a few weeks now. I have become obsessed with cilantro and can't get enough of it! Tonight's dish, from WW "Simply Delicious," is a bit tangy and ever so sweet. Not spicy at all, but a really nice blend of flavors. The cilantro contrasts with the vinegar to make a unique sauce that I really can't describe.

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.

Ingredients

• 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

Directions

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.