Active Time

　　30 min

　　Total Time

　　30 min

　　

Ingredients

Makes 4 servings

　　1 1/2 pounds skinless boneless chicken breasts (4 halves), cut crosswise into 1/4-inch-thick slices

　　2 tablespoons water

　　2 tablespoons rice vinegar (not seasoned)

　　2 tablespoons soy sauce

　　2 teaspoons sugar

　　1/2 teaspoon dried hot red pepper flakes

　　3 tablespoons vegetable oil

　　1 large onion, halved lengthwise, then thinly sliced lengthwise

　　3/4 pound fresh shiitake mushrooms, stems discarded and caps quartered

　　1 1/4 cups frozen peas, thawed

　　2 tablespoons sesame seeds, toasted

　　Accompaniment: steamed rice

　　

Step 1

Pat chicken dry and season with salt.

　　

Step 2

Stir together water, vinegar, soy sauce, sugar, and red pepper flakes in a small bowl until sugar is dissolved.

　　

Step 3

Heat a wok or 12-inch skillet over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add 1 tablespoon oil, swirling wok to coat evenly, and heat until hot and just smoking. Add onion and stir-fry until golden and crisp-tender, about 2 minutes. Transfer onion to a large bowl.

　　

Step 4

Add 1/2 tablespoon oil to wok and heat until just smoking, then stir-fry half of chicken until just cooked through, about 1 1/2 minutes. Transfer to bowl with onion and stir-fry remaining chicken in 1/2 tablespoon oil in same manner, transferring to bowl.

　　

Step 5

Add remaining tablespoon oil to wok and heat until just smoking, then stir-fry mushrooms until just tender, 3 to 4 minutes. Add peas and stir-fry until heated through, about 1 minute, then transfer to bowl.

　　

Step 6

Add vinegar mixture and sesame seeds to wok and, when liquid just reaches a boil, add chicken mixture and stir-fry until heated through, about 1 minute. Season with salt and pepper and serve over rice.