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Chicken and Shiitake Mushroom Stir Fry

January 20, 2016

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Chicken and Shiitake Mushroom Stir Fry
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Hinode Rice: Chicken Shitake Mushroom stir fy
Hinode Rice: Chicken Shitake Mushroom stir fy
Servings4people Prep Time10minutes Cook Time20-40minutes
Servings4people Prep Time10minutes Cook Time20-40minutes
Ingredients
1cup Hinode Brown Rice (90 Second, Medium Grain or Long Grain)
1 1/2oz Shiitake Mushroomsdried
3/4lb chicken tenders
1/4cup Water
1/4cup dry sherry
1/4cup Soy Saucereduced sodium
2tsp Sesame Oildark
1/8tsp Crushed Red Pepper Flakes
4cups Broccoli Florets
1 Medium Onionhalved and sliced into 1/4-inch slices
4tsp Fresh Gingerchopped
3 Garlic Cloveminced
nonstick cooking spray
1tsp olive oil
Servings: people
Units:
Instructions
  1. Prepare Hinode rice per package instructions.
  2. 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.
  3. Slice chicken tenders diagonal into ½ inch wide pieces.
  4. Combine sherry, soy sauce, sesame oil and crushed pepper in small bowl.
  5. Spray large nonstick skillet or wok with cooking spray; on medium-high heat. Add chicken; stir-fry 3 minutes or until cooked thoroughly.
  6. Add broccoli, onion and 1/4 cup water to skillet. Cover and steam until tender; 4 minutes.
  7. Add ginger, garlic and vegetable oil; stir-fry 30 seconds. Add soy sauce mixture and mushrooms; stir-fry 3 minutes.
  8. Serve hot over Hinode rice.