Stir Fry With Shiitaki And Chicken Recipes
CHICKEN STIR-FRY
A quick and easy dish to prepare, this chicken stir-fry is packed with veggies. Try adding bean sprouts, bamboo shoots, snap peas, or any of your favorite vegetables. Serve it with white or brown rice, or noodles.
Provided by Katie Sechrist
Categories World Cuisine Recipes Asian
Time 1h20m
Yield 6
Number Of Ingredients 16
Steps:
- Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
- Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
- Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
- Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.
Nutrition Facts : Calories 699.5 calories, Carbohydrate 76.7 g, Cholesterol 161.4 mg, Fat 12.1 g, Fiber 4.9 g, Protein 67.7 g, SaturatedFat 2.7 g, Sodium 1790.4 mg, Sugar 14.3 g
STIR FRIED SHIITAKE MUSHROOM WITH CHICKEN RECIPE
Provided by By Christine's Recipes
Yield 2 to 3 serves
Number Of Ingredients 14
Steps:
- Method: Cut the chicken thighs into large pieces. Mix with marinade. Set aside for 20 minutes. Thickly slice the fresh shiitake mushrooms. Heat oil in a wok over medium high heat. Saute the garlic and white parts of spring onion. Add carrot and stir to combine. Toss in the mushrooms and cook until aromatic. Push all the ingredients to sides of the wok. Add more oil to pan fry the chicken thigh. Pour in the sauce. Cook until the sauce is reduced by half. Add the green parts of spring onion. Done. Serve hot.
STIR-FRY WITH SHIITAKI AND CHICKEN
Provided by Food Network
Time 28m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a pot of boiling water, blanch the carrots, broccoli and cauliflower for 30 seconds each. Immediately remove each to an ice bath to cool and stop the cooking. Drain and set aside.
- In a large saute pan over high heat, saute the chicken slices in the oil, garlic, ginger, and soy sauce, tossing for 2 minutes. Next, add the chili flakes, bell pepper, mushrooms, spinach, blanched veggies, zucchini, and scallions. Continue to toss for an additional 3 minutes. Add a splash more of soy sauce, if desired, and continue to cook for an additional minute. Remove from heat. Plate 5 strips of chicken on each plate and 8 ounces of stir-fried vegetables per plate. Garnish with a sprig of cilantro.
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- Whisk the reserved marinade from earlier until well combined then add to the skillet over medium heat. Whisk for a few seconds then add the chicken, veggies, and any juices back into the sauté pan. Stir to coat evenly and heat through. Serve over rice immediately and garnish with green onion. Enjoy.
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