Asian-Style Chicken Stir-Fry

Luckytrim

Grill Master
Gold Site Supporter
Asian-Style Chicken Stir-Fry

6 (2" to 3") dried shitake mushrooms
warm water
2 TBL peanut or canola oil
1 medium onion,thinly sliced
3 cloves garlic, minced
2 TBL fresh ginger, peeled and grated
2 lbs boneless, skinless chicken breast, cut in 1/4" strips
3 cups fresh basil, whole leaves (packed)
5 green onions, cut into 1" pieces (use the white and half the green)

Sauce:
3/4 c. coconut milk, light or regular
3 TBL soy sauce
3 TBL rice vinegar
1-1/2 tsp. fish sauce
1/2 tsp. to 1 tsp dried red pepper flakes

hot cooked rice

Soak the mushrooms in warm water for 10-15 minutes;
squeeze dry and thinly slice (slivered)
In a stainless steel mixing bowl, combine the sauce ingredients; set aside.

Heat the oil in a 12" wok or skillet.
Stir-fry the onion, garlic and ginger; set aside.
Divide chicken strips into three batches and stir-fry 1batch at a time until browned (about 3 minutes) (add a little more oil if needed).
Remove the chicken and set aside as it is browned.

Pour the sauce into the pan and reduce by 1/3, stirring occasionally.
Return chicken and onion mixture to the skillet.
Stir in mushrooms and basil and heat through.
Stir in green onions and heat it all through.
Serve over hot cooked rice.
 

QSis

Grill Master
Staff member
Gold Site Supporter
Here's a recipe that I tried for the first time tonight. Loved it!

SO EASY, I had all the simple ingredients, and it tasted the most authentic of any other stir fry I've ever made (I've made a lot of them!)

This is a keeper! The chicken was so tender and juicy! Served over brown rice.

Will use beef next time.

Lee

Chicken Breast, Broccoli, Mushroom – Asian
INGREDIENTS
1 pound chicken breast, cubed
Salt, to taste
Pepper, to taste (few red chili flakes or sambal oleck)
1 pound broccoli florets
8 ounces mushrooms, sliced
3 tablespoons oil for frying

For the sauce:
3 cloves garlic, minced
1 tablespoon ginger, minced
2 teaspoons sesame oil
⅓ cup reduced-sodium soy sauce
1 tablespoon brown sugar
1 cup chicken broth
¼ cup flour

Garnish:
Green onions, sliced
Sprinkle with sesame seeds

PREPARATION
1. In a large pan, on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned.
2. Remove cooked chicken from pan and set aside.
3. In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Covering the pan helps to cook the broccoli. Remove cooked mushrooms and broccoli from the pan and set aside.
4. Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
5. Return the chicken and vegetables to the saucy pan; stir until heated through. Garnish with sliced green onions and sesame seeds.
6. Serve with hot rice or noodles.
7. Enjoy!

Inspired by: Natasha’s Kitchen
 

Attachments

  • Chicken stir fry.JPG
    Chicken stir fry.JPG
    162.5 KB · Views: 168
Top