Chicken with Shiitake Mushrooms

My nephew Jason bought too much shiitake mushrooms for his onolicious mochi rice dish so he shared some with the aunties. 

I used mine to make this chicken dish. It was super easy to make. The recipe is from the Oh Snap! Let's Eat! site.  You can tell it came out good because Landon took the leftovers for lunch the next day. 🥳

Ingredients

Marinade:

• 1 tablespoon cornstarch
• 2 tablespoon light soy sauce
• 2 tablespoon rice wine (michiu)
• 2 teaspoon brown sugar

Stir Fry

• 1 lb chicken breast, sliced
• 2 tablespoon vegetable oil, separated
• 8 oz fresh shiitake mushrooms, sliced
• ½ medium onion, sliced
• 1 tablespoon oyster sauce
• Salt, to taste
• Chopped green onions (optional/garnish)

Instructions

1. Combine chicken with marinade ingredients and set aside. Let it marinade for at the very least 15 minutes. You can marinate up to overnight, but place in fridge if marinating over 30 mins.
2. While you wait for the marinade, you can sliced the onion and shiitake mushrooms.
3. When ready to cook, in a wok or cooking pan, heat up 1 tablespoon vegetable oil. When oil is hot, add sliced onions and stir fry about a minute, and then add chicken. Stir fry together until the meat is slightly browned (about 2-3 mins). Remove from heat and set aside.
4. If the pan is not oily enough, you can add another tablespoon of oil. Add shiitake mushrooms in to cooking pan or wok. Stir fry for a couple of minutes or until mushrooms soften.
5. Return chicken back in to wok or pan. Add oyster sauce and stir fry to mix well until chicken is cooked thoroughly.
6. Remove from heat and optionally sprinkle with chopped green onions and serve!