Chicken with Asparagus, Zucchini, and Mushrooms

comments (3) May 29th, 2008

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Click To Enlarge Photo: Kim Jaeckel

Ingredients:
10 dried shiitake mushrooms
1 lb. chicken breast, sliced thin
1 Tbs. cornstarch
1/4 tsp. pepper
1/4 tsp. salt
1-1/2 tsp. sugar
2 tsp. toasted sesame oil
1/2 cup chicken broth
1-1/2 Tbs. oyster sauce
1 Tbs. fish sauce
1 tsp. sriracha hot sauce (optional)
2 Tbs. canola oil
4 Tbs. minced shallot
1 Tbs. minced garlic
1 tsp. freshly grated ginger
1/2 lb. asparagus, cut in 2-inch pieces
2 medium zucchini, halved lengthwise and cut into 1/4-inch-thick slices
1/2 lb. fresh shiitake mushrooms, each cap cut in half
Handful of cilantro leaves

4 servings

The sugar in this recipe tenderizes the meat, and the cornstarch helps absorb the moisture released from the meat, preserving the meat’s aroma.

Soak the dried mushrooms in warm water until softened, 30 to 60 minutes.

In a small bowl, combine the chicken, cornstarch, pepper, salt, 1⁄2 tsp. of the sugar, and the sesame oil. Mix well, and set aside.

In another small bowl, combine the chicken broth, oyster sauce, fish sauce, sriracha hot sauce, and the remaining 1 tsp. sugar. Set aside.

Drain the rehydrated mushrooms and cut each cap in half.

In a wok set over high heat, put 2 Tbs. canola oil. Sauté the shallots, garlic, and ginger until lightly brown and their aromas are released. Add the chicken, and drizzle with a bit more oil if needed. When the chicken is starting to brown (2 or 3 minutes), add the asparagus, zucchini, and all the mushrooms, and stir constantly. Take time here so chicken and vegetables fully absorb the spices.

Pour in the prepared sauce. Stir well, cover, and cook 5 to 7 minutes, depending on how hot your burner is. Make sure the chicken is cooked through and the vegetables are tender-crisp.

Remove from the heat and toss in the cilantro. Serve over rice or noodles.

Recipe by Bich Nga Burrill
October 2000
from issue #29


posted in: zucchini, asparagus, mushrooms, main dish

Comments (3)

williejohnson writes: Thanks for sharing it
Posted: 4:01 am on October 24th
danielbradly writes: I am going to try this at home. Looks yummy
Posted: 5:08 am on May 18th
Ericthomson22 writes: I've tried and I recommend everyone to try this recipe
Posted: 1:47 am on February 22nd
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