Chicken Mushroom Stir-Fry |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Use whatever vegetables you like, it's the sauce that makes this dish. Serve it over rice. If I happen to have left over rice I just throw that right in with the veggies/sauce mix. I've used a pkg. of stir fry veggies with the noodles in it and served this over white rice. Yummy. I'm just guessing on the prep time as I use fresh mushrooms. I do not know how long you have to soak dried mushrooms. Ingredients:
4 dynasty shiitake dried mushrooms |
1 chicken bouillon cube |
1 tablespoon cornstarch |
1 tablespoon dynasty oyster sauce |
1 tablespoon dynasty chinese stir-fry sauce |
vegetable oil cooking spray |
1 lb chicken breast, cut into 3 inch long strips |
1 medium carrot, thinly sliced on diagonal |
1/4 lb chinese pea pod, trimmed |
1/4 lb mushroom, thinly sliced |
3 green onions with tops, thinly sliced on diagonal |
2 cups dynasty jasmine rice (cooked) |
Directions:
1. Soak shiitake as package directs. Drain, squeezing out excess liquid. Remove and discard shiitake stems; thinly slice shiitake.
2. Dissolve bouillon in1/2 cup hot water.
3. Add 1/4 cup cold water, cornstarch, oyster and stir-fry sauces; stir until cornstarch dissolves.
4. Heat large frying pan, preferably nonstick, over high heat. Lightly coat inside of pan with cooking spray. Add chicken; stir-fry 5 minutes, or until lightly browned and cooked through. Remove from pan.
5. Light coat inside of same pan with cooking spray. Add carrot and pea pods; stir-fry 2 minutes.
6. Add mushrooms, stir-fry 1 minute longer.
7. Mix in chicken, green onions & tops, shiitake and cornstarch mixture. Cook and stir 1 minute, or until sauce boils and thickens and all is heated through.
8. Serve over rice.
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