Healthy Eating: Chicken with Shiitake Mushrooms
How to eat chicken breast in different ways? Chicken breast is a must-have for many fitness people, but eating chicken breast for a long time will make people lose their appetite for this ingredient. So I have been researching various ways to make chicken breast delicious. Although it is not a true fat-reducing version, I will start from the perspective of health and deliciousness. Today, let's make a healthy and delicious chicken breast with mushrooms.
Equipment
- 1 wok
- 1 heat safe container for hot oil
Ingredients
- 1 chicken breast
- 5 shiitake mushrooms 70g / 2.5 oz, sliced
- ½ mild red pepper (bell, Anaheim) 40g / 1.5 oz
- 1 clove garlic sliced
- 5 ml cooking oil
- 20 ml cooking oil for seasoning the wok
Marinating the chicken
- 5 ml Shaoxing wine substitute dry sherry
- 3 ml light soy sauce
- 2 ml salt
- 2 ml black pepper
- 12 ml corn starch
Stir-fry:
- 10 ml water
- 5 ml light soy sauce
- 3 ml dark soy sauce
- 5 ml oyster sauce
Broth:
- 15 ml water
Instructions
- Prepare the ingredients by rinsing them thoroughly.
- Cut the chicken breast into 3-5 mm slices (⅛ inch). Add Shaoxing wine, light soy sauce, black pepper, salt, and corn starch, mix well, and marinate for 10-15 minutes.1 chicken breast, 5 ml Shaoxing wine, 3 ml light soy sauce, 2 ml salt, 2 ml black pepper, 12 ml corn starch
- Remove the stems of the mushrooms and slice the caps. Slice the red pepper and garlic.
- Heat the pan until it smokes slightly, pour in 20ml (4 tsps) of oil and swirl the oil to coat the pan. Then pour all the oil into the oil storage container.20 ml cooking oil
- Then add 5ml of cold oil to the pan, set the heat to medium-low and add the chicken breast. Stir-fry until it turns golden in color, then remove the chicken and set it aside.5 ml cooking oil
- No need to wash the wok, as the water and soy sauce will deglaze the pan. Set the heat to medium, add the garlic slices directly, stir-fry for a few seconds until fragrant, then add the mushrooms. Next add 10ml (2 tsps) of water and stir-fry the mushrooms until soft.5 shiitake mushrooms, 1 clove garlic, 10 ml water, 5 ml light soy sauce, 3 ml dark soy sauce, 5 ml oyster sauce
- Then add the chicken breast and season with light soy sauce, oyster sauce, and dark soy sauce. Stir-fry to mix the seasons evenly.
- Add 15 ml (1 tbsp) of water.15 ml water
- When the broth boils, add the red peppers and stir-fry for 15 seconds.½ mild red pepper (bell, Anaheim)
- Finish and serve.
Notes
- If the chicken breast is frozen, it needs to be thawed in advance. I usually take the frozen chicken breast out at breakfast time and soak it in cold water. By the time I prepare lunch, it has been completely thawed. Of course, there are better and faster ways to thaw, and I think I will spend some time researching this next.
- Swirling cold oil in a smoking hot wok is done to prevent the chicken breast from sticking to the pan. The heat closes the pores in the metal, and the fresh coat of oil coats the surface.
- If you are using dried shiitake mushrooms, rinse them to remove any soil and sand, then soak them in hot water for at least 30 minutes.
Nutrition
Calories: 279kcalCarbohydrates: 10gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 72mgSodium: 925mgPotassium: 549mgFiber: 1gSugar: 2gVitamin A: 971IUVitamin C: 40mgCalcium: 18mgIron: 1mg
Tried this recipe?Let us know how it was!