Chicken and Shiitake Mushroom Stir Fry

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Prep time


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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • 2 cup Hinode Brown Rice (90 Second, Medium Grain or Long Grain)

  • oz Shiitake Mushrooms (dried)

  • 1½ lb chicken tenders

  • ½ cup Water

  • ½ cup dry sherry

  • ½ cup Soy Sauce (reduced sodium)

  • 4 tsp Sesame Oil (dark)

  • ¼ tsp Crushed Red Pepper Flakes

  • 8 cup Broccoli Florets

  • 2 medium onion (halved and sliced into 1/4-inch slices)

  • 8 tsp fresh ginger (chopped)

  • 6 Garlic Clove (minced)

  • nonstick cooking spray

  • 2 tsp olive oil

Brown Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of brown rice is not removed at milling, giving brown rice its nutty flavour and firmer texture.








Photo of Chicken and Shiitake Mushroom Stir Fry


  • Prepare Hinode rice per package instructions.

  • Place mushrooms in small bowl, cover with hot water and soak 30 minutes or until caps are soft. Drain mushrooms, squeeze out excess water, discard stems and slice caps into 1/2-inch-wide strips.

  • Slice chicken tenders diagonal into ½ inch wide pieces.

  • Combine sherry, soy sauce, sesame oil and crushed pepper in small bowl.

  • Spray large nonstick skillet or wok with cooking spray; on medium-high heat. Add chicken; stir-fry 3 minutes or until cooked thoroughly.

  • Add broccoli, onion and 1/4 cup water to skillet. Cover and steam until tender; 4 minutes.

  • Add ginger, garlic and vegetable oil; stir-fry 30 seconds. Add soy sauce mixture and mushrooms; stir-fry 3 minutes.

  • Serve hot over Hinode rice.

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