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Shiitake mushroom and chicken stir-fry

1
Points® value
Total Time
24 min
Prep
14 min
Cook
10 min
Serves
4
Difficulty
Easy
While most stir-fry recipes have some element of spice, this one is still complex without being spicy at all making is ideal for kids or sensitive eaters. You will love the easy preparation and less-than-30-minutes from the refrigerator to the table. The tender strips of chicken, broccoli, red bell pepper, and smoky shiitake mushrooms all cooked together with a quick soy and broth sauce just dying for some rice to absorb the juices. Play with the vegetables as you like adding your favorite to the mix or leftovers from another nights dinner.

Ingredients

Canola oil

2 tsp

Garlic

3 clove(s), minced

Fresh ginger

1 piece(s), (1⁄2-inch), fresh, peeled and grated

Red bell pepper

1 medium, seeded and thinly sliced

Broccoli

1 cup(s), chopped, florets

Dried shiitake mushroom

1 cup(s), sliced, fresh, sliced

Scallions

8 medium, thinly sliced

Uncooked skinless boneless chicken breast

¾ pound(s), trimmed of all visible fat and cut into strips

Reduced sodium chicken broth

⅛ cup(s), or water (about 2 tablespoons)

Less sodium soy sauce

1 Tbsp

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Instructions

  1. Heat a large nonstick skillet or wok over medium-high heat until a drop of water sizzles. Pour in the oil and swirl to coat the pan. Add the garlic and ginger and stir-fry until just fragrant, about 15 seconds. Add the bell pepper, broccoli, mushrooms, and scallions; stir-fry until the vegetables are crisp-tender, about 3 minutes. Transfer the vegetables to a plate, cover and keep warm.
  2. Add the chicken to the wok and stir-fry, adding the broth as needed to prevent sticking, until lightly browned and cooked through, about 4 minutes. Add the vegetables, soy sauce, salt, and pepper; cook until the vegetables are heated through and the soy sauce coats everything, about 2 minutes. Yields about 1 1/4 cups per serving.

Notes

Fresh shiitake mushrooms have large dark-brown caps and tough, almost inedible stems. Always separate the two before cooking, but don’t discard the stems. Toss them into soups and sauces, where they’ll release their magnificent flavor, but remove them before serving (as you would a bay leaf).

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