Braised Chicken With Shiitake And Snap Peas
A delicious and simple braised chicken dish with shiitake mushrooms and snap peas.
Print Recipe
Main Ingredients
- 4 pieces Chicken Thighs bone-in, skin-on
- 1 cup Shiitake Mushrooms sliced
- 1 cup Snap Peas trimmed
- 2 tablespoons Soy Sauce
- 1 cup Chicken Broth
- 1 tablespoon Olive Oil
- 1 teaspoon Garlic minced
- 1 teaspoon Ginger minced
- to taste Salt
- to taste Black Pepper
1. Heat olive oil in a large skillet over medium-high heat.
2. Season chicken thighs with salt and pepper, then add to the skillet, skin-side down. Cook until browned, about 5 minutes per side.
3. Remove chicken from skillet and set aside. Add garlic and ginger to the skillet and sauté for 1 minute.
4. Add shiitake mushrooms and cook until they start to soften, about 3 minutes.
5. Pour in chicken broth and soy sauce, stirring to combine. Return chicken to the skillet, skin-side up.
6. Cover and let simmer for 20 minutes, until chicken is cooked through.
7. Add snap peas and cook for an additional 5 minutes, until tender-crisp.
8. Serve hot and enjoy!
Calories: 350kcal | Carbohydrates: 10g | Protein: 25g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 100mg | Sodium: 800mg | Potassium: 500mg | Fiber: 2g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 30mg | Iron: 2mg
Braised Chicken, Shiitake Mushrooms, Snap Peas