Recipes > Chicken & Shiitake Stir-Fry
- Serves: 2 to 4
- Active Time: 35 mins
- Total Time: 35 mins
- Views: 44,029
- Success Rating: 100% (?)
Steps
Step 1: Preparing the Chicken
- 8 oz chicken breast
- 1 1/2 tsp cornstarch
- 1/2 tsp Shao Hsing rice wine (or dry sherry)
- 1/2 tsp soy sauce
- 1/2 tsp sesame oil
Method
Slice the chicken across the grain into 1/4" -inch thick, bite-sized pieces.
Place the chicken into a bowl and add the cornstarch, rice wine and soy sauce. Stir to combine until the cornstarch has completely dissolved. Add the sesame oil and stir to evenly coat. Set aside.
Step 2: Preparing Your Mise en Place
- 1 cup carrots
- 1 cup onions
- 1 cup snap peas
- 1 cup shiitake mushrooms
- 1/2 cup green onions
- 1 1/2 tsp garlic (about 2 cloves)
- 1 1/2 tsp ginger (about 1/2" -inch piece)
Method
To prepare your mise en place, slice the onions. Slice the mushrooms into 1/4" -inch thick slices. Peel and slice the carrots on the bias. Trim the stem end off of the snap peas and remove the string, if desired. Thinly slice the green onions on the bias. Mince the garlic and ginger. Set aside.
Step 3: Preparing the Sauce
- 2 tbsp oyster sauce
- 2 tbsp Shao Hsing rice wine (or dry sherry)
- 2 tbsp soy sauce
- 1 tbsp sambal oelek
Method
To prepare the sauce, simply mix the ingredients together and set aside.
Step 4: Stir-Frying the Dish
- 1 to 2 tbsp peanut oil
Method
To stir-fry the dish, line the ingredients up in the proper cooking order. Heat a wok over high heat. Once hot, cook the stir-fry according to the basic steps in the lesson. Keep in mind that vegetables should be added in the correct order so that they are all done at the same time.
Stir-fry chicken – remove. Stir-fry the onions — mushrooms — carrots — snap peas — add garlic & ginger — return chicken and juices to wok — add sauce — finish with green onions. Feel free to add a touch more oil during the stir-frying process, if needed. Serve immediately.
8 Comments
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I am very allergic to shellfish, what is a good replacement for oyster sauce? -
Here is another thread that asks and answers that same question. Cheers! -
I was able to find black glutinous rice wine (Chinese) and cooking Michiu (Thai). Are either of these suitable for this dish? -
While the flavor of Shao Hsing rice wine is not quite the same as a black rice wine, you could certainly try it. I am sure the dish will still be delicious. Alternatively, you could try using a dry sherry, as this is closer in flavor to the Shao Hsing. Here is a bit more about rice wines and potential substitutions. Hope that helps. Cheers!
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Can I use these instead? -
Rouxbe Staff
Yes, you can for sure. Be sure to soak them well so they swell completely (I cover in them boiling water and let sit for a few hours) and then slice them very thinly. They do not have the same texture as fresh, but the flavor will be deep and earthy. ~Enjoy. -
Question about incorporating velveting for this recipe and timing. Would you 1) velvet the chicken and then put it in the rice wine mixture or 2) put it in the rice wine mixture and then velvet? My thought is it would be #1 or the seasoning will just slough off in the hot oil but I didn't know if the egg would hold the seasoning in. Thanks! -
Rouxbe Staff
Hi Chris- Good question... I would also start with scenario #1 as you said. The egg will hold some seasoning, but I think option #1 makes the most sense to try first. ~Ken
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