Stir Fry With Shiitaki And Chicken Recipes

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CHICKEN STIR-FRY



Chicken Stir-Fry image

In my home, one of our go-to dishes for Chinese takeout is chicken and broccoli. It's so flavorful and never dry! The secret to the super tender meat is velveting, the technique of cooking marinated proteins briefly in hot oil. I wanted to replicate the same flavors and textures at home in a budget-friendly way. With just a few fresh vegetables, lots of pantry condiments and only one chicken breast, this recipe will serve four. If you have any leftovers or are meal planning, the velveting technique ensures that the chicken will remain succulent even when reheated.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

1 boneless, skinless chicken breast, about 12 ounces
2 tablespoons light soy sauce
1 tablespoon plus 2 teaspoons cornstarch
3 tablespoons vegetable oil
One 1-inch piece ginger, peeled and cut into matchsticks
2 cloves garlic, chopped
8 ounces broccoli florets
4 ounces shiitake or button mushrooms, stemmed and sliced 1/2 inch thick
1 small carrot, peeled and cut into 3-inch-long matchsticks
1 tablespoon Shaoxing wine
1/2 cup low-sodium chicken stock
1/4 teaspoon ground white pepper, optional
1 teaspoon toasted sesame oil
3 cups steamed jasmine rice, for serving

Steps:

  • Place the chicken breast in the freezer until firm enough to thinly slice, about 20 minutes. Using a sharp or serrated knife, thinly slice the chicken 1/8 inch thick. Transfer to a medium bowl and drizzle in 1 tablespoon of the soy sauce. Let sit for 10 minutes. Add 1 tablespoon of the vegetable oil and 1 tablespoon of the cornstarch and mix well. Set aside in a cool place for 20 minutes.
  • Whisk the remaining 2 teaspoons cornstarch with 2 teaspoons water in a small bowl; set aside.
  • Heat the remaining 2 tablespoons vegetable oil in a wok or large nonstick skillet over medium-high heat. When the oil starts to shimmer, add the chicken slices in an even layer and cook, undisturbed, until they just turn opaque, about 45 seconds. Flip and cook, undisturbed, until almost entirely opaque, 45 seconds to 1 minute. Remove to a bowl.
  • Add the ginger and garlic to the wok. Cook, stirring often, until the garlic is slightly golden brown, about 30 seconds. Add the broccoli and toss to coat; cook, stirring occasionally, for 1 minute. Add the mushrooms and carrot; toss to combine. Add the Shaoxing wine and cook, scraping up any browned bits from the bottom. Add the chicken stock, white pepper if using, chicken and the remaining 1 tablespoon soy sauce.
  • Mix the cornstarch mixture in the bowl until well combined then add to the wok. Stir until everything is nicely coated, reduce the heat to medium low and cover with a lid. Cook until the sauce has thickened slightly and the chicken is cooked through, about 2 minutes. Drizzle with the sesame oil. Toss until everything is well combined and transfer to a serving platter. Enjoy warm with steamed rice on the side.

SESAME CHICKEN AND SHIITAKE STIR-FRY



Sesame Chicken and Shiitake Stir-Fry image

Categories     Wok     Chicken     Mushroom     Vegetable     Stir-Fry     Quick & Easy     Pea     Soy Sauce     Gourmet

Yield Makes 4 servings

Number Of Ingredients 12

1 1/2 pounds skinless boneless chicken breasts (4 halves), cut crosswise into 1/4-inch-thick slices
2 tablespoons water
2 tablespoons rice vinegar (not seasoned)
2 tablespoons soy sauce
2 teaspoons sugar
1/2 teaspoon dried hot red pepper flakes
3 tablespoons vegetable oil
1 large onion, halved lengthwise, then thinly sliced lengthwise
3/4 pound fresh shiitake mushrooms, stems discarded and caps quartered
1 1/4 cups frozen peas, thawed
2 tablespoons sesame seeds, toasted
Accompaniment: steamed rice

Steps:

  • Pat chicken dry and season with salt.
  • Stir together water, vinegar, soy sauce, sugar, and red pepper flakes in a small bowl until sugar is dissolved.
  • Heat a wok or 12-inch skillet over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add 1 tablespoon oil, swirling wok to coat evenly, and heat until hot and just smoking. Add onion and stir-fry until golden and crisp-tender, about 2 minutes. Transfer onion to a large bowl.
  • Add 1/2 tablespoon oil to wok and heat until just smoking, then stir-fry half of chicken until just cooked through, about 1 1/2 minutes. Transfer to bowl with onion and stir-fry remaining chicken in 1/2 tablespoon oil in same manner, transferring to bowl.
  • Add remaining tablespoon oil to wok and heat until just smoking, then stir-fry mushrooms until just tender, 3 to 4 minutes. Add peas and stir-fry until heated through, about 1 minute, then transfer to bowl.
  • Add vinegar mixture and sesame seeds to wok and, when liquid just reaches a boil, add chicken mixture and stir-fry until heated through, about 1 minute. Season with salt and pepper and serve over rice.

KEISHA'S TERIYAKI CHICKEN STIR-FRY



Keisha's Teriyaki Chicken Stir-Fry image

Great teriyaki chicken stir-fry recipe that I came up with one day when I bored. Has a wonderful taste and everyone will love it. Serve over rice and drizzle with extra soy sauce if needed.

Provided by karizmatik69

Time 40m

Yield 6

Number Of Ingredients 13

6 (5 ounce) skinless, boneless chicken breasts, cubed
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 medium green bell pepper, cut into strips
1 medium red bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
1 medium orange bell pepper, cut into strips
1 large onion, chopped
2 cups frozen mixed vegetables, thawed
1 cup fresh bean sprouts
½ cup sliced water chestnuts, drained
¼ cup soy sauce
¼ cup teriyaki sauce

Steps:

  • Season chicken with salt and pepper. Heat oil in a wok over medium-high heat. Saute chicken in the hot oil until browned, about 5 minutes. Transfer chicken to a plate.
  • Add bell peppers and onion to the hot wok and saute for 5 minutes. Add mixed vegetables, bean sprouts, and water chestnuts; saute for 2 minutes. Return chicken to the wok. Add soy sauce and teriyaki, and continue to cook until chicken is no longer pink in the centers, about 5 minutes more.

Nutrition Facts : Calories 267.7 calories, Carbohydrate 19.1 g, Cholesterol 80.6 mg, Fat 6.2 g, Fiber 4.3 g, Protein 34.1 g, SaturatedFat 1.4 g, Sodium 1161.7 mg, Sugar 5.9 g

TERIYAKI CHICKEN STIR-FRY



Teriyaki Chicken Stir-Fry image

This teriyaki chicken stir-fry is something to make when you just don't know what to cook.

Provided by ANGIEQ

Time 5h45m

Yield 4

Number Of Ingredients 14

½ cup teriyaki marinade (such as Kikkoman®)
1 tablespoon soy sauce
1 teaspoon minced fresh ginger
1 teaspoon brown sugar
¼ teaspoon red pepper flakes
⅛ teaspoon black pepper
1 pound boneless, skinless chicken breast halves, cut into 1-inch cubes
1 bunch scallions, sliced
2 cloves garlic, minced
1 tablespoon sesame oil
1 bunch broccoli, cut into florets
1 cup snow peas, halved
1 medium red bell pepper, diced
½ cup stir-fry sauce (such as Kikkoman®)

Steps:

  • Whisk teriyaki marinade, soy sauce, ginger, brown sugar, red pepper flakes, and black pepper together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 5 hours.
  • Heat a wok over medium-high heat. Add scallions, garlic, and oil; stir-fry for about 1 minute. Add broccoli, snow peas, and bell pepper; stir-fry for 2 minutes more. Add stir-fry sauce and mix until vegetables are coated.
  • Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Add chicken to the wok and stir-fry until chicken is no longer pink in the center and the juices run clear, about 5 minutes.

Nutrition Facts : Calories 304.8 calories, Carbohydrate 27 g, Cholesterol 58.5 mg, Fat 9.3 g, Fiber 4.8 g, Protein 28.7 g, SaturatedFat 1.2 g, Sodium 1964.9 mg, Sugar 15.6 g

CHICKEN AND SHIITAKE STIR-FRY WITH PEAS AND PEA TENDRILS



Chicken and Shiitake Stir-Fry with Peas and Pea Tendrils image

For a vegetarian version, use 24 ounces extra-firm tofu instead of chicken, and increase the soy sauce to 2/3 cup and the vinegar to 1/2 cup. Serve with brown rice or soba noodles.

Provided by Myra Goodman

Yield Makes 6 servings

Number Of Ingredients 14

2 tablespoons canola oil
2 tablespoons sesame oil
6 garlic cloves, finely chopped
2 tablespoons minced peeled fresh ginger
8 ounces fresh shiitake mushrooms, stemmed, sliced
2 1/2 cups 1/8-inch-thick diagonal carrot slices, halved crosswise
2 cups thinly sliced leeks (white and pale green parts only)
1 1/2 pounds skinless boneless chicken breast halves, cut into 1/2-inch-thick strips
1/2 cup soy sauce
1/3 cup unseasoned rice vinegar
1 8-ounce package sugar snap peas, trimmed
1 1/2 cups fresh shelled green peas (from 1 1/2 pounds peas in pod)
2 cups coarsely chopped pea tendrils or sprouts
1 1/2 cups thinly sliced green onions (green part only)

Steps:

  • 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.

THAI STIR-FRIED CHICKEN WITH MUSHROOMS



Thai Stir-Fried Chicken with Mushrooms image

A lovely stir-fry using fresh shiitake mushrooms. If you don't have those, use dried, and soak them in warm water before using.

Provided by PalatablePastime

Categories     Chicken Breast

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 tablespoons vegetable oil
1 onion, cut into slivers
5 cloves garlic, chopped
2 lbs boneless skinless chicken breasts, cut into bite-sized pieces
2 tablespoons soy sauce
2 tablespoons ginger, finely chopped
2 tablespoons chopped fresh mint leaves
8 -10 fresh shiitake mushrooms, sliced
5 green onions, cut into 1 ",pieces
2 -3 fresh Thai red chili peppers, sliced (or 1 tsp. dried red pepper flakes, either optional)
2 tablespoons rice wine vinegar
1 teaspoon granulated sugar
2 tablespoons fish sauce
hot steamed rice

Steps:

  • Heat oil in wok and stir-fry onions until limp; add garlic and stir-fry for 2 minutes more.
  • Remove onion and garlic; add chicken and stir-fry; add soy sauce, ginger, 2/3 of mint leaves, mixing into chicken.
  • Add mushrooms, green onions, chilies, onion, garlic, and cook, until chicken is just cooked and tender.
  • Then quickly season with vinegar, sugar, and fish sauce, stirring well; then remove from heat.
  • Taste for seasoning; add 1 tbsp more fish sauce if you prefer.
  • Garnish with remaining mint; serve with hot steamed rice.

TERIYAKI CHICKEN & RICE STIR-FRY



Teriyaki Chicken & Rice Stir-Fry image

I created this sauce when I ran out of the bottled teriyaki sauce. It would also be good as a grilling marinade.

Provided by OahuPat Abrams

Categories     Chicken

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb boneless skinless chicken, cubed
1/4 cup soy sauce
1 tablespoon garlic powder
1 tablespoon honey
1/4 teaspoon ginger
salt and pepper
2 tablespoons vegetable oil
1 (4 ounce) can mushroom pieces, drained
1 bag frozen stir fry vegetables (I use Safeway)
4 cups cooked rice

Steps:

  • Marinate chicken in sauce made of next five ingredients, in refrigerator, 2 hours.
  • Stir-fry chicken in wok or skillet with oil until no longer pink.
  • Add mushrooms and vegetables, stir-fry 5 more minutes.
  • Serve over rice.

Nutrition Facts : Calories 467.4, Fat 8.7, SaturatedFat 1.4, Cholesterol 66, Sodium 1081.6, Carbohydrate 61, Fiber 1.2, Sugar 5.6, Protein 33.8

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