Shiitake Ginger Chicken
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.
Tips & Suggestions
1. Edamame is another name for whole soybeans. You can find this in the frozen vegetable area in most supermarkets.