Shiitake mushrooms are among the expensive and prized mushrooms for cooking Asian dishes. They are rather large and have an aromatic bread-like smell when dried. I have been fond of most kinds of mushrooms that my mom used to cook back then, but my favorite was this one along with the oyster mushrooms. They go really well with stir fry and risotto dishes, as well as soups when combined with the proper Asian ingredients.
The dish is great even just by using only chicken and shiitake mushrooms, but if you want to add texture, color, and variety, you can add broccoli, snow peas, baby corn and bok choy, also known locally as Chinese cabbage. I would have done that, but this dish was made without prior planning, so the stir fry vegetables were not available in my pantry.
Chicken and Mushrooms Stir Fry Recipe
Note: I use measuring spoons and measuring cups for my recipes, so if you're using normal utensils the measurements would not be accurate and much less than indicated
- 1 ½ lbs chicken breast, cut into 1/4-inch strips
- 2 cups fresh or soaked shiitake mushrooms, sliced lengthwise
- 1 tsp minced garlic
- 6 tbsp vegetable oil or butter
- 4 spring onions, finely chopped
- 2 tbsp water
- 2 tbsp soy sauce
- 2 tsp brown sugar
- 1 1/2 tsp chili garlic sauce
- 2 tbsp rice vinegar
- 1 tsp corn starch
- In a bowl, mix water,sugar, chili garlic sauce, vinegar, and soy sauce until sugar is dissolved. Set aside.
- Heat a non-stick pan over high heat and add 1 tbsp oil or butter, swirling pan to coat evenly.
- Stir-fry onions and garlic until golden and caramelized.
- Add the chicken strips until just cooked. Do not brown. Transfer chicken and onions to a bowl.
- Add the remaining oil or butter to the pan and heat until smoking, then stir-fry mushrooms for three to four minutes.
- Add the mixture from step number 1 to the pan over medium heat. Add cornstarch.
- Simmer and add chicken mixture and stir-fry until heated through and sauce thickens.
- Serve hot over cooked rice.