Stir Fry With Chicken, Broccoli, Shitake Mushrooms, Red Bell Pepper and Walnuts
Prep Time
20 min
Cooking Time
30 min-rice. 15 min-stir fry
Yields
4 servings
Ingredients
CHICKEN
White of one egg
1 Tablespoon Soy Sauce (or Shoyu)
1 Tablespoon Corn Starch
1 Teaspoon minced, peeled fresh ginger or 1/4 teaspoon ground ginger
1 Pound boneless, skinless chicken breast, cut across grain 1/4 inch wide strips
SAUCE
1/4 cup Soy Sauce (or Shoyu)
1/4 cup sry sherry wine
2 Teaspoon minced, peeled fresh ginger or 1/2 teaspoon ground ginger
1 1/2 teaspoons cornstarch
1 teaspoon extra virgin olive oil
TO FINISH
6 Tablespoons extra virgin olive oil (divided)
4 cups broccoli florets
8 oz sliced shitake mushrooms
1 red bell pepper thinly sliced
1 cup walnut pieces
1/4 cup sliced scallions
Directions
CHICKEN
Mix egg white, soy sauce, cornstarch, ginger in bowl. Add chicken and stir to coat.
SAUCE
Mix all ingredients in a small bowl.
TO FINISH
In a wok or large skillet heat 2 tablespoons oil over high heat. Add broccoli, stir for 1-2 minutes. add 1/4 cup water, cover, and steam for 4 minutes. Transfer to a large bowl.
Add 2 tablespoons oil over high heat. Add mushrooms and pepper, stir for 1-2 minutes. Transfer to a large bowl with broccoli.
Add remaining oil, heat over moderately high heat. Add chicken and cook 4-5 minutes stirring constantly, until pieces separate and turn white. Add walnuts and stir until toasted.
Add sauce and reserved vegetables stir briskly for 20-30 seconds until heated through and sauce thickens.
Serve over cooked rice and sprinkle with onions.