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Servings4people | Prep Time10minutes | Cook Time20-40minutes |
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Ingredients
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
1tsp
olive oil
Servings: people
Units:
Instructions
- 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.