Shiitake Ginger Chicken
Shiitake Ginger Chicken

Shiitake Ginger Chicken

April 18, 2016

Earthy & creamy is the best way to describe this delectable meal. You can prepare everything in advance, cover & refrigerate, then cook it up in no time at all. In my house there's never any leftovers... what does that tell you?!

Serves: 2 to 3


Cooked Jasmine Rice for serving - 1 cup per person (see recipe in Rice & Grains category)

1 - 13.5 oz can unsweetened coconut milk

1 Tblsp cornstarch

1 tsp kosher or sea salt

Fresh ground black pepper, 10 pepper mill turns

1 Tblsp House of Tsang Stir-fry Oil (may need extra for cooking chicken)

36 fresh snow peas, tips & strings removed

2 tsp coarsely grated fresh ginger, peeled (see Ginger, How To Peel in the Herbs, Spices & Seasonings category)

8 ounces fresh shiitake mushrooms, stems removed & sliced thick

3/4 cup frozen shelled edamame, defrosted (see Tip# 1)

3/4 lb boneless, skinless chicken breasts or chicken tenderloins, cut into large bite-sized pieces

1/4 cup roughly chopped fresh parsley (extra for garnish)


1 In a 1.5 quart glass bowl; whisk together the coconut milk, cornstarch, salt & pepper till well combined & smooth.

2 In a wok or large skillet; heat the oil on med-high heat about 2 - 3 minutes.

3 Add snow peas & ginger, stir-fry for 1 minute.

4 Add shiitakes & edamame, stir-fry 2 minutes. Remove wok contents to a bowl & set aside.

5 Add chicken to wok & a little oil, if necessary. Stir-fry about 3 minutes till cooked through.

6 Move the chicken to the sides of wok, so there's a well in the center. Add coconut milk mixture & stir till thickened.

7 Return vegetable/mushroom mix to the wok. Add parsley, cook & stir everything together about 1 minute till heated through.

8 Serve over beds of rice, garnished with parsley.

Shiitake Ginger Chicken

Tips & Suggestions

1 Edamame is another name for whole soybeans. You can find this in the frozen vegetable area in most supermarkets.


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