Chicken strips with shiitake mushrooms and snow peas

Ingredients for 2 servings:

• 300 g chicken breast fillet(s), without skin and bones
• salt and pepper
• 3 tsp cornstarch
• some oil for frying
• 150 g shiitake mushroom(s), fresh
• 200 g sugar snap peas
• 1 tsp ginger or amount to taste, grated
• 2 garlic cloves, crushed
• 150 ml chicken broth
• 1 tbsp oyster sauce
• 1 tbsp hoisin sauce
• 1 pinch(s) brown sugar
• some sesame oil, dark
• 1 dashes lime juice
• 2 spring onions
• some water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Cut the chicken breast fillet into strips, season with salt and pepper, sprinkle with two teaspoons of cornstarch, and toss in the flour. Clean the shiitake mushrooms, trimming off the stem ends and cutting larger ones into wide strips. Wash and trim the snow peas, removing any strings. Blanch them briefly in boiling salted water, then rinse them with cold water and drain well. Clean and wash the spring onions and cut them into fine rings. Mix one teaspoon of cornstarch with a little cold water. Heat the oil in a pan and briefly sear the meat on all sides. Add the shiitake mushrooms and cook briefly, then stir in the garlic and ginger and sauté. Deglaze with the chicken stock and let it simmer for about 2 minutes. Add the dissolved cornstarch, oyster and hoisin sauce, and a little sugar, and bring to a boil. Add the snow peas, stir in, and heat briefly. Season with a little sesame oil and a squeeze of lime juice and serve sprinkled with the spring onion rings.