Almond Chicken Stir Fry ☆
I normally use fresh mushrooms in my recipes, as they are readily available and easy to prepare. But in case I run out or forget to buy them, I keep a package of dried shiitake mushrooms in my cabinet, just in case I need them for a recipe. This recipe, in fact, has its origin as the suggested use of the package contents. I have made only a few changes to better suit my dietary guidelines.
- 4 shiitake black mushrooms, dried
- water, to cover
- ¾ cup reserved liquid
- 1 chicken bouillon cube, low-sodium
- 1 tbsp oyster-flavored sauce
- 1 tbsp Chinese stir-fry Sauce
- 1 tbsp cornstarch
- Vegetable oil cooking spray
- ¼ cup slivered almonds
- 2 skinless, boneless chicken thighs, sliced into ½-inch strips
- ¾ lb zucchini, halved lengthwise and cut crosswise into ¼-inch widths
- 1 medium onion, cut into ¾-inch chunks and separated
- 2 cups hot, cooked rice (optional)
Put the dried mushrooms in a small sauté pan and add enough water to cover. Over high heat, bring the water to a simmer, turn off the heat, let soak and reconstitute for 30 minutes. Then drain, but reserve the liquid. Squeeze the excess liquid from the shiitake.
Remove and discard shiitake stems. Cut into ¼-inch slices.
If the reserved liquid has unwanted solid material in it, run it through a coffee filter, keeping ¾ cup. Dissolve the bouillon cube in the liquid and add the oyster and stir-fry sauces. Add the cornstarch and stir briskly until dissolved.
Heat a large frying pan or wok lightly coated with cooking spray over high heat. Add the almonds and stir-fry for 1 to 2 minutes until lightly toasted. Remove them from pan and reserve.
Again lightly coat the pan with cooking spray, add the chicken, and stir-fry for 5 minutes or so, until it is lightly browned and cooked through. Remove from the pan and reserve.
Recoat the pan with cooking spray, add the zucchini and onion, and stir-try these for aboout 3 minutes, until the vegetables are tender. Mix in the chicken, shiitake, and cornstarch mixture and cook, stiring constantly, until sauce boils and thickens. Remove from the heat.
Mix in the almonds and serve immediately. If your diet allows, with rice.
Makes about 4 servings.