This Stir-Fry Chicken with Broccoli and Mushrooms tastes so authentic. I picked up the trick of adding the fermented black beans from Fuchsia Dunlop (an amazing author of many Chinese cookbooks), and then the other flavors just worked so beautifully together. Get your wok as hot as you possibly can, be sure to have all your ingredients prepped beforehand, and this authentic stir-fry dish comes together very quickly. Find the fermented black beans (they don’t usually say ‘fermented’ black beans…just ‘dried black beans’) and straw mushrooms at your local Asian market. So amazingly tasty! 130% Loon Approved!
Amazing ingredients for the stir fry!
Get your dried black beans at an Asian food market
Get you wok really hot!
STIR-FRY CHICKEN WITH BROCCOLI AND MUSHROOMS
This Stir-Fry Chicken with Broccoli and Mushrooms is about as authentic Chinese stir fry as you can get in your home kitchen. The flavors are distinctly Chinese and just wonderful. Find fermented black beans (aka: Dried Black Beans) and Straw Mushrooms in your local Asian market, or online. Be sure to get your wok piping hot, and do all the prep work before you start cooking!
PREP TIME: 20 MINUTES
COOK TIME: 10 MINUTES
TOTAL TIME: 30 MINUTES
SERVINGS: 4 PEOPLE
CALORIES: 397 KCAL
1 tbsp fermented black beans*
2 tbsp dry sherry
3/4 lb boneless chicken thighsroughly chopped (into bite-size pieces)
Salt and pepper
1 tsp toasted sesame oil
2 tbsp peanut oil
2 tbsp garlic minced
1 tbsp fresh gingerpeeled and grated (or finely chopped)
2 cups 6 oz broccoli florets
1/2 cup 2 oz finely chopped shallots
2 tbsp chicken stock
1 15 oz. can straw mushroom* drained
Cooked rice noodlesor white rice (for serving)
1/4 cup fresh basil leave preferably Thai, thinly slice
*Available in Asian food markets or online
PREPARE THE CHICKEN
In a bowl, soak the black beans in the sherry for 20 minutes.
Drain, reserving the sherry.
In another bowl, mix the chicken with 1/2 teaspoon salt, 1/8 teaspoon pepper, and the sesame oil.
Cover and let stand for about 20 minutes.
READY THE WOK
In a wok (or large skillet), heat the peanut oil over high heat.
Add the chicken and stir-fry, until starting to brown, about 3 minutes.
Transfer the chicken to a bowl (don’t worry, you’re not done cooking it yet).
Add the garlic, ginger, and black beans to the wok and stir-fry until fragrant, about 30 seconds.
Add the broccoli and shallots and stir-fry for 1 minute.
Add the stock, reserved sherry, and 1/2 teaspoon salt and stir to combine.
Return the chicken to the pan, add the mushrooms, and stir-fry until most of the liquid has evaporated, about 3 minutes.
Serve over noodles or rice (if using), and garnish with the basil.