Shiitake-Chicken Stir-Fry

Smartpoints value per serving
Total Time
24 min
14 min
10 min
Kids will love this easy stir-fry—of tender strips of chicken, broccoli, red bell pepper, and shiitake mushrooms—because it’s not at all spicy.


canola oil

2 tsp

garlic clove(s)

3 medium clove(s), minced

ginger root

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

sweet red pepper(s)

1 medium, seeded and thinly sliced

uncooked broccoli

1 cup(s), florets

dried shiitake mushroom(s)

1 cup(s), fresh, sliced

uncooked scallion(s)

8 medium, thinly sliced

uncooked boneless skinless chicken breast(s)

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

reduced-sodium chicken broth

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

low sodium soy sauce

1 Tbsp

table salt

½ tsp

black pepper

¼ tsp, freshly ground


  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.


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, smoky flavor, but remove them before serving (as you would a bay leaf).

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