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Posted on Tue, Dec 27, 2011 : 9:46 a.m.

Stir-fried Chicken with Shiitakes and Broccolini is full of flavor, not fat

By Peggy Lampman


Stir-Fried Chicken with Shiitakes and Broccolini

Peggy Lampman | Contributor


The new Holiday Cookbook answers all of your cooking needs. Strapped for time? Check out the well-tested Super-Simple section.

I'm calling for a time-out. Whew. I can barely snap my jeans after the exigencies of last week. A couple of hours at the gym and a lightened up stir-fry is on the docket for today.


It's easy to slice paper thin chicken when the breasts are partially frozen.

This is a recipe that can be adapted to any leftovers you may have in your fridge. I have frozen chicken breasts and miscellaneous vegetables. I'm glad the chicken is frozen; I'll thaw it an hour or so then slice it. It's far easier to get those paper thin slices of chicken, which cook quickly, when the breasts are slightly frozen.

Assemble your mise en place while the chicken marinates.

If ever there were recipes that required you gather your mise en place prior to beginning, stir fries would rank at the top. Let the chicken marinate while you prep your ingredients.

I used Trader Joe's Quick-Cook Organic Brown Basmati Rice. Most brown rice takes a good 45 minutes to cook; this brand is ready in 15 because the rice is par-boiled. I still prefer the bite and flavor of the long cook version, but I turn to this cello bag when I'm in a hurry. To my palate, it's one of the better quick-cook brown rice options.

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.

My new web site (packed with holiday recipes) has recently been launched. (! I'm a real-time food writer and photographer posting daily feeds on my website and in the Food & Drink section of You may also e-mail me at



Fri, Dec 30, 2011 : 12:12 a.m.

Just tried it for dinner. Did it in a wok and served on top of Jasmati rice. Very good without being oily. Threw in whatever veggies were left over in the fridge instead of the carrots. Definitely a winner.

Peggy Lampman

Fri, Dec 30, 2011 : 2:52 p.m.

So delighted you enjoyed it! One of those perfect mix and match recipes; shiitakes always seem to be my favorite part of stir-frys; they lend so much flavor. Thanks for the comment RxDx.

tom swift jr.

Tue, Dec 27, 2011 : 10:50 p.m.

What is a "real-time" food writer? As opposed to what? Just curious. That said, the recipe looks great.

Peggy Lampman

Wed, Dec 28, 2011 : 12:46 a.m.

After the holidays, I should call myself a surreal time food writer. I've been writing about what I eat and posting it when I eat it for several years now. I know, it's some sort of undiagnosed syndrome! Thanks for the comment! Peggy


Tue, Dec 27, 2011 : 2:54 p.m.

Good recipe fits American tastes to a T. I would do it in a wok. Re-heat the rice in the wok for two minutes, add the veggies (make sure carrott smaller then other veggies) for two minutes, and add the chicken for two minutes using the sauce. All at high heat keeping the food in-motion. If, by chance or need, you use frozen veggies - drain well and dry a bit on a paper towel. Improves flavor, & reduces spartting grease.

Peggy Lampman

Wed, Dec 28, 2011 : 12:45 a.m.

Great tips, Thanks Gordeon