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Mushroom-Chicken Stir-Fry

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 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


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

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