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- Meat and poultry
- Popular chicken
- Easy chicken
- Quick chicken
A deliciously wholesome chicken dish, which combines Chinese leaf cabbage, bamboo shoots, shiitake mushrooms and marinated chicken. Serve with freshly cooked rice.
7 people made this
IngredientsServes: 4 - 6
- Chicken Marinade
- 1/2 tablespoon sugar
- 1 teaspoon salt
- 1/2 tablespoon light soy sauce or 1 tablespoon dark soy sauce
- 1-2 tablespoons cornflour, mixed with 1 tablespoon water
- 6 skinless chicken breast fillets, cut into pieces
- 8 dried shiitake mushrooms, soaked, stem removed and sliced
- Mushroom marinade
- 2 teaspoons soy sauce
- 2 teaspoons sugar
- 1 teaspoon sesame oil
- 1 tablespoon oil
- 2 teaspoons chopped garlic
- 3 slices fresh ginger
- 1 onion, sliced
- 1 teaspoon salt
- 1/2 head Chinese leaf cabbage, sliced
- 1/2 (225g) tin bamboo shoots, drained
- 1 tablespoon water
- 3 tablespoons oyster sauce
- 1 teaspoon sugar
- 2 teaspoons sesame oil
MethodPrep:15min ›Cook:20min ›Extra time:20min marinating › Ready in:55min
- Make the marinade by mixing together the sugar, salt, soy sauce and cornflour slurry. Mix in the chicken, turn to coat, allow to marinate for 20 minutes.
- Marinate the shiitake mushrooms in soy sauce, sugar and sesame oil for 20 minutes.
- Heat a large frying pan with 1 tablespoon oil over high heat. Stir-fry the garlic and ginger until fragrant, 2-3 minutes. Add the onion and salt, stir-fry until soft, about 3-4 minutes.
- Stir in the shiitake mushrooms and stir-fry for 1-2 minutes. Add the chicken and stir-fry until brown, 3-4 minutes. Add the sliced cabbage and bamboo shoots, stir well.
- Mix in the water and heat through, 1-2 minutes. Reduce the heat to low and simmer until the cabbage is soft, around 7 minutes. Add the oyster sauce, sugar and sesame oil, stir well and serve.
Dried shiitake mushrooms can be purchased in Chinese/Oriental speciality stores.
See it on my blog
Reviews & ratingsAverage global rating:(2)
Reviews in English (1)
Chinese Mushroom Chicken Stir Fry
This Panda Express style Chinese mushroom chicken is very easy to make and perfect for a weekday dinner. The tender chicken bites are cooked in an aromatic savory sweet sauce with juicy mushrooms and crispy bamboo shoots.
Orange Chicken, General Tso Tofu, and Beef with Broccoli. I’d never seen these dishes growing up in China. But they use various Chinese ingredients to create a sensation that’s true to traditional Chinese cooking. I enjoy these dishes and they somehow remind me of the food from home.
The theory proved right again on our way back from Los Angeles recently. During lunch hour, my husband and I were stuck in a tiny terminal with five restaurant options. After looking through the menus, we decided the most healthy option was Panda Express. I confess it was my first time ordering from the chain, since I often prefer smaller Chinese diners operated by immigrants. But to my surprise, the food turned out so good and I was obsessed with their mushroom chicken in the end.
The truth is, there is a mushroom chicken dish in traditional Chinese cooking. It is made with bone-in skin-on chicken, chopped to bite-size, then braised in a soy sauce based sauce with dried shiitake mushrooms. It’s a dish I often ate growing up. But I rarely make it anymore after moving to the US, because it can be hard to find such chicken cuts.
Trying the mushroom chicken at Panda Express made me realize that the best solution to recreating one of my favorite childhood dishes is to stir fry the ingredients instead of braising them.
why NOT to use a wok, and some of the best ways to set up your stir fry station if you’re using an electric stove. Long story short, the most convenient setup is to use your electric stove with a nonstick pan (such as the 12” Calphalon deep fry pan, which provides enough surface area against the heating element to heat up your pan well, while it’s also deep enough to hold the ingredients during cooking).
The benefit of using a nonstick pan is that it heats up faster on an electric stove than a traditional wok does. Plus, the nonstick surface prevents the food from sticking to the pan. Most Chinese stir fry dishes use cornstarch to coat the meat, which is very prone to sticking to the pan if you don’t use enough oil and heat the pan well.
On the other hand, if you prefer not to use a nonstick pan, I would recommend a cast iron or a carbon steel pan (Ignore stainless. They stick like hell). In this case, you will need to add more oil to prevent the meat from sticking.
@omnivorescookbook on Instagram! I’d love to see what you come up with.
- 1 pound boneless, skinless chicken breasts, cut crosswise into 1/4-inch-thick slices
- 1 tablespoon minced fresh garlic
- 3 tablespoons (1 1/2 ounces) dry white wine, divided
- 5 ½ teaspoons cornstarch, divided
- 1 teaspoon kosher salt, divided, plus more to taste
- ¼ teaspoon black pepper
- 2 tablespoons plus 1 teaspoon grapeseed or safflower oil, divided
- ½ cup chicken broth
- 2 tablespoons heavy cream
- 1 (12-ounce) bunch asparagus, cut into 2-inch pieces (about 2 cups)
- 1 cup thinly sliced carrots
- 4 thyme sprigs
- 3 mediums scallions, thinly sliced
- 1 tablespoon chopped fresh flat-leaf parsley
Combine chicken, garlic, 1 tablespoon wine, 1 1/2 teaspoons cornstarch, 1/2 teaspoon salt, and pepper in a medium bowl toss to coat. Add 1 teaspoon oil, and toss until chicken is lightly coated set aside. Whisk together broth, cream, remaining 2 tablespoons wine, and remaining 4 teaspoons cornstarch in a small bowl until cornstarch is completely dissolved set aside.
Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high until a drop of water evaporates within 1 to 2 seconds of contact. Swirl in 1 tablespoon oil. Add chicken spread in a single layer. Cook, undisturbed, 1 minute, until chicken begins to sear. Continue cooking, making quick scooping motions with a metal spatula, constantly tossing and tumbling (stir-frying) the chicken until it is no longer pink but not cooked through, about 1 minute.
Swirl remaining 1 tablespoon oil into wok. Add asparagus, carrots, thyme sprigs, and remaining 1/2 teaspoon salt cook, stir-frying constantly, until asparagus turns bright green, 1 minute to 1 minute and 30 seconds. Whisk broth mixture, and pour into wok cook, stir-frying constantly, until well combined, about 30 seconds. Cover wok with a baking sheet, and cook until sauce comes to a full boil and starts to thicken, about 1 minute. Uncover add scallions and parsley. Cook, stir-frying constantly, until chicken is cooked through and sauce is thickened, 30 seconds to 1 minute. Discard thyme sprigs. Season with salt to taste.
Chicken and Shiitake Stir-fry with Peas and Pea Tendrils
Heat oils in large nonstick skillet over medium-high heat. Add garlic and ginger sauté 30 seconds. Add mushrooms, carrots, and leeks sauté 2 minutes. Add chicken sauté 2 minutes.
Stir soy and vinegar into chicken cook 2 minutes, stirring often. Add sugar snaps and peas sauté 3 minutes. Add tendrils or sprouts stir just until wilted. Remove from heat. Mix in onions. Season with salt and pepper.
How would you rate Chicken and Shiitake Stir-fry with Peas and Pea Tendrils?
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
Sticky Chicken and Shiitake Stir Fry
In a bowl whisk together all of the sauce ingredients.
Drain mushrooms and remove the woody stalk and cut into quarters. Reserve ½ cup of the soaking liquid.
Heat a wok over high heat and add the vegetable oil, then cook the chicken in batches, just to seal, and then remove from wok. Now add the onion, ginger, garlic and chilli to the wok and toss until fragrant and just starting to change colour, then add the mushrooms, followed by the chicken. Toss to combine and then add the stock pot, the sauce and the reserved mushroom soaking liquid. Bring to the boil for 1 minute or until it the sauce thickens, then add the snow peas. Toss once to coat then remove from the heat.
Chicken Broccoli Stir Fry with Shiitakes This post is part of a social shopper marketing insight campaign with Pollinate Media Group ® and Armour Premium All Natural Lard , but all my opinions are my own. #pmedia # ArmourPremiumLard http://my-disclosur.es/OBsstV It should come as no surprise that I love to cook. Love love love it. I specifically enjoy preparing healthy meals for my family that we can all feel good about, and if that delicious show stopper of a meal (hint hint, this chicken broccoli stir fry) happens to be ready in 30 minutes then it’s a win win. And since I cook all the time, I mean I’m in the kitchen whipping something up about a dozen times a day, I like to get creative and experiment with different ingredients in my cooking process. Today that new ingredient for me is Armour Premium All-Natural Lard. Yes, I know it’s not the prettiest word, and someone should consider a more flattering synonym but as it turns out there’s a lot to know about this this butter and oil replacement. For starters did you know lard is one of the healthiest cooking fats? Yep, it has heart-healthy monosaturated fats which are said to lower LDL cholesterol, less saturated fat than butter and no trans fat like shortening. It also does not smoke at high temperatures making it perfect for frying and roasting. Also as I discovered in this broccoli chicken stir fry recipe it makes food crispy, flaky and light. I am always interested in cooking with new ingredients so I was intrigued to replace coconut oil and use Armour Premium All-Natural Lard as the cooking oil in my chicken broccoli stir fry recipe. You can find it in the baking aisle at your local Walmart. As you can see from the photo above it looks just like coconut oil (when it’s not melted)! For this chicken broccoli stir fry the core ingredients are: First step is to mince the ginger and garlic which are cooked in the Armour Premium All-Natural Lard for a couple minutes until fragrant before the shiitake mushrooms are added. I always remove the stems from the shiitake mushrooms and simply thinly slice the caps. Shiitake mushrooms are my favorite in stir fry recipes because they’re so hearty and meaty and hold up so well any time a flavorful sauce is involved too. As you’ll see a ton of shiitakes cooks down to almost nothing! From there remove the mushrooms, garlic and ginger mixture from the wok, add in a bit more of the Armour Premium All-Natural Lard and add the chicken in. This latest time I use cubed chicken thighs in this chicken broccoli stir fry but you can use chicken breasts instead if you prefer. Chicken breasts will cook up even quicker, but you always run the risk of them being a bit dry. The lard allows the chicken to brown up nicely, and form a bit of a crispy crust which I love love love. Next, toss in the broccoli and make the sauce. For the sauce you will need honey, tamari, rice vinegar, sesame oil and chili garlic sauce. Whisk that up in the bowl and pour over all the ingredients. Mix everything up together and this chicken broccoli stir fry is ready to eat! This healthy weeknight dinner comes together in 30 minutes and makes for the perfect Asian themed meal. A family favorite! Stir-Fry Recipe: Simple Chicken Stir-Fry with Mushrooms
Okay, this might end up being your new favorite stir-fry recipe. Personally, I love this chicken stir-fry recipe because it allows you to use up parts of vegetables that are normally thrown away to create a delicious stock that we re-use for the rice. This simple chicken stir-fry with mushrooms is fragrant, sweet, spicy, filling, and absolutely delicious and easy to prepare. Although this simple chicken stir-fry with mushrooms is what I would consider an easy level recipe, it does require a touch more effort than some chicken stir fry recipes I’ve seen, but it is well worth it!
For this simple chicken stir-fry with mushrooms, I boil boneless skinless chicken thighs in water with shiitake mushroom stems, garlic, and the white parts of scallions to create a simple and aromatic chicken broth. The broth is then used to cook the rice. This allows you to use all of the ingredients without too much waste.
Time to Make: 60 minutes (30 minutes inactive)
Ingredients for Stir-Fry Recipe: Simple Chicken Stir-Fry with Mushrooms
4 tablespoons black vinegar (or seasoned rice vinegar)
1-1½ pounds chicken (dark or white meat, boneless skinless)
8 ounces shiitake mushrooms
8 ounces fresh green beans
Prepare Ingredients: First, prepare the vegetables for the stock. Remove the stems from the shiitake mushrooms and rinse and set aside. Trim off the white and light green parts of the scallions and set aside with the shiitake stems. Peel and lightly smash the garlic cloves.
Cook the Chicken: In a medium pot, cover the chicken with water and then add the shiitake stems, garlic cloves, and the white and light green parts of the scallions. Add a liberal shake of salt to the water. Bring to a boil, cover, and reduce heat to medium and cook for 20-25 minutes until the chicken is completely cooked through. Using tongs, remove the chicken from the water and transfer to a bowl. Drain 2 cups of the stock into a glass, heat-proof measuring cup and then discard the solids.
Prepare the Remaining Ingredients: While the chicken is cooking, finish preparing the remaining ingredients. Slice the shiitake caps. Mince the dark green parts of the scallions. Peel the onion and cut into thin wedges. Trim the green beans and cut in half.
Prepare the Sauce: Next, prepare the sauce. In a bowl, combine all the ingredients for the sauce and whisk to combine. Taste and adjust the ingredients to your taste preference. Add the minced scallion greens and stir to combine. Set aside.
Cook the Rice: Add the warm stock to a small saucepan along with the rice and 1 tablespoon butter. Season with salt and bring to a boil. Stir once, reduce heat, and cover for 15 minutes until fluffy. Remove from heat and let stand for 5 minutes before fluffing with a fork.
Now, prepare the stir-fry!
Prepare the Chicken: While the rice is cooking, prep the chicken for the stir-fry. Carefully shred the chicken with two forks and season with soy sauce and sesame oil and toss to combine. Set aside. Season with salt and pepper if desired.
Prepare the Stir-Fry: Finally, prepare the stir-fry. Heat 1 tablespoon vegetable oil in a skillet over medium high until very hot. First, add the onions and cook for 5 minutes until beginning to brown. Next, add the sliced shiitake caps and cook, stirring regularly until well-browned, about 6-7 minutes more. Add the green beans and cook until bright green and tender crisp. Season very lightly with salt. Transfer the veggies to a bowl. Add the chicken to the hot skillet and cook without moving until beginning to brown and crisp up in spots, about 5 minutes. Turn the heat to high and once very, very hot, add the sauce, scraping up any browned bits stuck to the bottom. Reduce heat and cook for 2-3 minutes more. Return the vegetables back to the pot and toss to coat. Remove from heat.
To Serve: Divide the cooked rice between bowls and pile the stir fry on top. Enjoy!
Fusion Chicken and Asparagus
Why not try a dish like this fusion chicken and asparagus recipe? It incorporates Chinese and Thai ingredients and is excellent with potstickers and Thai rice.
The sauce used in this recipe combines Thai chili paste, fish sauce, black bean sauce, and oyster sauce with chicken stock for balance. The chicken is deep fried and asparagus, garlic, ginger, and Serrano peppers are stir-fried with the sauce.
Chicken, Shiitake, and Kale Stir Fry
I was in the mood for Asian food so I went into the refrigerator to see what I could throw together. I had some chicken breasts, onion, shiitake mushrooms, and kale along with ginger, garlic, and green onion. I marinated the chicken for a few hours then cooked it really quickly over high heat. I did a quick sauté of the veggies before throwing it all together in the sauté pan along with the remaining marinade. It was very flavorful and delicious. I loved the tender chicken with the crisp-tender veggies. I served this chicken over Garlic Rice and alongside the Spicy Sugar Snap Pea Sauté with Garlic and Ginger. The entire meal was enjoyed by my whole family. The kids and I had the leftovers today for lunch and thought it was even more flavorful. This meal will be on our table again… soon.
Combine the ingredients for the marinade into a large measuring bowl. Whisk until well combined then pour half of the marinade into a ziplock bag. Cover and reserve the remaining marinade for later use. Slice the chicken into thin bite-sized strips. Place into the zip lock bag then seal and refrigerate for 2-3 hours. Remove the chicken from the refrigerator 20 minutes prior to cooking.
Heat half of the canola oil in a large sauté pan. Add the onion and cook for 2 minutes. Add the shiitake mushrooms and continue cooking for 1-2 minutes, stirring often. Add the kale and minced garlic then season with sea salt and freshly cracked pepper, to taste toss to coat evenly then cook, stirring constantly, for 1 minute. Remove from the pan and pour into a bowl.
Add the remaining oil to the pan and heat over medium-high heat until hot. Use a slotted spoon and add half of the chicken to the hot skillet (without the marinade). Cook, stirring occasionally, for 2 minutes. Pour into the bowl with the veggies. Add a bit more olive oil, if the pan needs it, then add the remaining chicken (without the marinade). Cook, stirring occasionally, for 2 minutes. Pour into the bowl with the veggies. Discard the zip lock bag and marinade.
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.
Chicken and Shiitake Mushroom Stir Fry
White rice is whole grain brown rice that has the outer bran layer milled away.
Did you know…
Soak Calrose rice for 20 minutes before cooking to obtain the perfect fluffy yet sticky texture.
Did you know…
Brown rice is naturally gluten free and 100% whole grain.
Did you know…
Remove rice from its heat source after steaming and let it stand covered for 10 minutes to absorb any remaining moisture before fluffing or serving.
Did you know…
Match your cups to quarts! For best results on the stove top, use a two quart sauce pan for cooking two cups of rice and a three quart sauce pan for cooking three cups of rice.
Did you know…
For best results, cook more than 1 cup of rice at a time 2 cups is ideal.
Hinode is based in Central Valley of California where rice has been produced for over 100 years. With international partners in rice growing regions around the world, Hinode offers a full range of domestic and imported rice varieties to try in your kitchen. We offer pre-cooked rice for those who are short on time but want to maintain a healthy, well-balanced diet. You can also explore traditional dry rice varieties we offer for authentic home-cooked meals.
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