Mushroom-Chicken Stir-Fry |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Hearty flavor distinguishes shiitake mushrooms from white mushrooms. Here they're paired with chicken and other vegetables for an irresistible meal in one.—Steven Stumpf, Shiocton, Wisconsin Ingredients:
1 ounce dried shiitake mushrooms |
1 cup warm water |
1 egg white, lightly beaten |
2 tablespoons plus 1 teaspoon cornstarch, divided |
1 tablespoon plus 1 teaspoon soy sauce, divided |
pinch pepper |
4 boneless skinless chicken breast halves (about 2 pounds), cut into 1-inch cubes |
4 tablespoons canola oil |
1 garlic clove, minced |
1 cup frozen peas |
1/2 cup sliced celery |
1 can (8 ounces) water chestnuts, drained and diced |
3/4 cup chicken broth, divided |
1 teaspoon sugar |
1/4 teaspoon ground ginger |
1 jar (2 ounces) diced pimientos, drained |
1/4 cup whole almonds, toasted |
1 green onion, chopped |
Directions:
1. Combine the mushrooms and water; let stand 15 minutes. Drain, reserving liquid; set liquid and mushrooms aside. In another bowl, combine egg white, 1 teaspoon cornstarch, 1 teaspoon soy sauce and pepper; add chicken and stir to coat. Heat 2 tablespoons oil in a large skillet or wok; stir-fry chicken until no longer pink. Remove and set aside. In the same skillet, stir-fry garlic in remaining oil until browned. Add peas, celery, water chestnuts and mushrooms; stir-fry for 2 minutes. Add 1/2 cup broth and the chicken; cover and simmer for 3 minutes. Combine sugar, ginger, reserved mushroom liquid and remaining cornstarch, soy sauce and broth; stir into skillet and cook until thickened, about 4 minutes. Add pimientos. Garnish with almonds and onion. Yield: 6 servings.
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