Recipe: Stir-fried Chicken with Shiitakes and Broccolini
It's far easier to get those paper thin slices of chicken, which cook quickly, when the breasts are slightly frozen. Let the chicken marinate while you prep your ingredients. The following recipe is drenched in flavor, not fat.
Yield: 3-4 servings
- 2 1/2 tablespoons soy sauce
1/2 tablespoon rice wine vinegar
1 tablespoon sherry or Madeira
1- 1 1/4 pounds boneless, skinless chicken breasts, thinly sliced
3 tablespoons peanut or sesame oil
1 bunch broccolini (1/2- 3/4 pound), washed, stems removed and cut into small circles
1 1/2 cups thinly sliced carrots (2-3 carrots)
3-4 ounces shiitake mushrooms, cleaned and sliced
1 teaspoon minced garlic
1 tablespoon grated fresh ginger
Chopped cilantro, optional
Red pepper flakes, optional
1. Whisk together 1 1/2 tablespoons soy sauce, rice wine vinegar and sherry or Madeira on a large platter. Let chicken sit in marinade while you prep the remaining ingredients, turning once to coat both sides.
2. Heat 2 tablespoons of the oil to high heat and cook chicken 1-2 minutes per side until just cooked through. Remove and reserve.
3. In same pan, reduce heat to medium high then stir fry broccolini tips, stems and carrots; stir-fry 3-4 minutes. Add remaining soy sauce, shiitakes, garlic and ginger and cook 2 additional minutes, stirring, or until crisp tender. Reduce heat to simmer, and return chicken to pan. Garnish with cilantro and red pepper flakes, if using.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on Dec. 27, 2011.