Mushroom and Chicken Stir-Fry

Course : Chicken
Serves: 6
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1 ounce dried shiitake mushrooms
1 cup warm water
1 medium egg white -- lightly beaten
2 tablespoons cornstarch
1 teaspoon cornstarch
1 tablespoon soy sauce
1 teaspoon soy sauce
1 dash pepper
4 medium boneless skinless chicken breast halves -- (about 2 pounds) --cut into 1 inch cubes
4 tablespoons cooking oil -- divided
1 medium garlic clove -- minced
1 cup frozen peas
1/2 cup sliced celery
8 ounce can of water chestnuts -- drained and diced
3/4 cup chicken broth -- divided
1 teaspoon sugar
1/4 teaspoon ground ginger
2 ounces diced pimientos -- drained
1/4 cup whole almonds -- toasted
1 medium green onion -- chopped

Preparation / Directions:

Combine the mushrooms and water; let stand 15 minutes. Drain, reserving liquid; set liquid and mushrooms aside. In another bowl, combine egg white, 1 teaspoon cornstarch, 1 teaspoon soy sauce and pepper; add chicken and stir to coat. Heat 2 tablespoons oil in a large skillet or wok; stir-fry chicken until no longer pink. Remove and set aside. In the same skillet, stir-fry garlic in remaining oil until browned. Add peas, celery, water chestnuts and mushrooms; stir-fry for 2 minutes. Add 1/2 cup broth and the chicken; cover and simmer for 3 minutes. Combine sugar, ginger, reserved mushroom liquid and remaining cornstarch, soy sauce and broth; stir into skillet and cook until thickened, about 4 minutes. Add pimientos. Garnish with almonds and onion. Editor's Note: Small fresh white mushrooms can be substituted for the dried shiitakes. Eliminate the warm water and the soaking ste


Nutritional Information:

273 Calories (kcal); 16g Total Fat; (50% calories from fat); 23g Protein; 11g Carbohydrate; 46mg Cholesterol; 252mg Sodium

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