The Pioneer Woman Tasty Kitchen
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Brown Beech Mushroom and Chicken Stir Fry

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

You can’t beat a simple and quick stir fry! Here’s a new stir fry technique for you: instead of adding the ginger and garlic first to the pan, you’ll be adding them AFTER the chicken is almost cooked through. This ensures that the aromatics do not burn! Look for brown beech mushrooms at Asian markets, organic brand Hokto is grown in the U.S. Substitute with enoki or fresh shiitake.

Ingredients

  • 6 ounces, weight Chicken Breast Fillets
  • ½ teaspoons Soy Sauce
  • ¼ teaspoons Sesame Oil
  • ⅛ teaspoons Freshly Ground Black Pepper
  • ½ teaspoons Cornstarch
  • 1 pinch Sugar
  • 1 Tablespoon Cooking Oil
  • 1 whole Garlic Clove, Very Finely Minced
  • 1 teaspoon Grated Fresh Ginger
  • 5 ounces, weight Beech, Enoki Or Sliced Fresh Shiitake Mushrooms
  • 1 Tablespoon Oyster Sauce
  • 1 whole Thinly Sliced Green Onions And Chili Pepper, If Desired

Preparation

1. Slice the chicken in very thin strips. In a bowl, marinate chicken with the soy sauce, sesame oil, black pepper, cornstarch and sugar for 15 minutes on the counter or up to overnight in the refrigerator.

2. Heat a wok or saute pan over high heat. When hot, swirl in the cooking oil. Add the chicken slices and stir fry for 2-3 minutes, until the chicken is just about cooked through (timing depends on how thick you slice chicken). Turn the heat to medium and then add the garlic and the ginger to the pan. Stir fry until fragrant, about 1 minute more.

3. Add in the mushrooms and the oyster sauce. Bring the sauce to a simmer and cook for 30 seconds. Dish out and garnish with fresh green onions and chili pepper.

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thelittlewoman on 3.15.2011

I have made this several times, and it always turns out well. My husband and I both really enjoy it.

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