Sesame Mushroom Chicken
- Serving Size: 4 – 6 persons
- Preparation Time: 30 minutes
Asian/Pacific Rim style cuisine is, I think, one of the most economic ways to cook for a large crowd of hungry guests. Be they family or just friends over for an impromptu dinner party, if you have just a few simple ingredients, nine times out of ten you can make a healthy and flavorful meal that will impress even the most fickle of palates. The dish below, while admitedly not traditional by any means, is still a wonderful meal to share with family and friends. The toasted flavor of the sesame seeds playing off of the sweetness of the mushrooms and the texture of the chicken breast makes for a delicious and simple to prepare meal.
| Amount | Measure | Ingredients |
|---|---|---|
| 1 1/2 | lbs | chicken breast cut into thin strips (about 5 breasts) |
| 1 1/2 | lbs | white mushrooms sliced |
| 6 | dried shiitake mushrooms soaked for 15 mins in 2 cups hot water then sliced (reserve liquid) | |
| 2 | tablespoon | Sesame seeds |
| 1 | tablespoon | fresh ginger peeled and crushed |
| 6 | tablespoon | soy sauce |
| 3 | cloves | garlic crushed |
| small pinch red chili flakes (optional) | ||
| 1/8 | teaspoon | black pepper |
| 1/2 | teaspoon | sugar |
| 2 | tablespoon | Corn starch or arrowroot powder |
To prepare:
Combine the sliced chicken breasts in a large bowl with garlic, ginger, chili flakes, black pepper, sugar and 3 tablespoons soy sauce. Let marinate approximately 15 minutes, more if desired. Heat a large skillet or wok over high heat, add 2 tbsp vegetable oil and heat til near smoking add the chicken and stir-fry (saute) approximately 10 minutes or til nearly cooked thru. Add the sesame seeds, white mushrooms, and shiitake mushrooms and continue to stir til white mushrooms are transluscent but still firm. In a separate mixing bowl combine the reserved liquid from the dried mushrroms with the remaining soy sauce and 1 cup cold water with the cornstarch or arrowroot til well blended. Add to chicken/mushroom mixture and heat thru to boiling to thicken. Serve piping hot over plain steamed rice.
