Shiitake mushroom and chicken stir-fry
1
Points®
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.
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