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