Asian Chicken with Mushrooms


  • 1 lb boneless, skinless, chicken thighs
  • 1 tbs soy sauce
  • 2 tbs Madeira wine
  • 4 large dried shiitake mushrooms
  • 3/4 cup warm water
  • 2 tsp vegetable oil
  • 4 dried red chilies
  • 1 (1 inch) fresh ginger, minced
  • 2 garlic cloves, minced
  • 1 small red bell pepper, cut into thin strips
  • 1 (8 oz) can of bamboo shoots, drained, cut into thin strips
  • 1 tbs hoisin sauce
  • 2 cups cooked rice
  • 3 scallions, sliced, white and green parts
  • Using the flat side of a cleaver or meat mallet of a cleaver or meat mallet, pound chicken until flattened, then dice.
  • In a medium bowl, combine the diced chicken, soy sauce, and Madeira. Let stand for 30 minutes.
  • In a small bowl combine mushrooms and warm water, let stand for 30 minutes.
  • Remove the tough stems, then cut the mushrooms into thin strips.
  • Place a wok or large saute pan over high heat, add the oil.
  • When hot, add chilies and stir fry for about 30 seconds. Remove and discard chilies.
  • Add the ginger and garlic and stir fry for 30 seconds.
  • Add the bell pepper and cook until crisp-tender.
  • Drain the chicken, reserving marinade and add the to the pan. Stir fry chicken until cooked through.
  • Add the reserved marinade and water from the mushrooms, then boil until nearly all liquid has evaporated.
  • Stir in mushrooms and bamboo shoots and stir fry for 30 seconds.
  • Add the hoisin sauce and stir until heated through.
  • Serve over hot rice and garnish with sliced scallions.




20 min


15 min


No Comments

    Leave a Reply


    Skill Level