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Mushroom-Chicken Stir-Fry Recipe

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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

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Mushroom-Chicken Stir-Fry Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

20 10 30

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

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.

Editor's Note: Small fresh white mushrooms can be substituted for the dried shiitakes. Eliminate the warm water and the soaking step.

Nutritional Facts 1 serving (1 each) equals 360 calories, 16 g fat (2 g saturated fat), 84 mg cholesterol, 445 mg sodium, 17 g carbohydrate, 4 g fiber, 36 g protein.

Originally published as Mushroom/Chicken Stir-Fry in Taste of Home August/September 1995, p65

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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