Posh Chopped Suey (Fragrant Chicken and Mushroom Stir-Fry)

TOTAL TIME: 30 min
Prep: 15 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 2 chicken breasts (equaling 1 pound total), cut into 1 1/2-inch cubes
  • Sea salt and freshly ground white pepper
  • 2 tablespoons oyster sauce
  • 2 tablespoons cornstarch
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, crushed and minced
  • 1 tablespoon peeled and grated ginger
  • 2 tablespoons Shaohsing rice wine or dry sherry
  • 1/2 teaspoon crushed dried red Sichuan chiles or chile flakes, more if desired
  • 1 teaspoon Chinese five-spice powder
  • 1 large carrot, peeled and sliced very thinly on an angle
  • 2 small bok choy, cut in half, core removed, white part sliced and leaves left whole
  • 8 ounces shiitake or assorted wild mushrooms, sliced
  • One 8-ounce can drained water chestnuts, sliced
  • 3/4 cup chicken stock
  • 1 teaspoon dark soy sauce
  • 1 to 2 tablespoons light soy sauce
  • 2 scallions, finely chopped
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      Directions

      In a medium bowl, sprinkle the chicken with salt, ground white pepper and the oyster sauce. Add 2 tablespoons cornstarch, toss to coat and set aside.

      Heat a wok over high heat and add the vegetable oil. Throw in the garlic and ginger and stir-fry for less than 1 minute. Add the chicken breast and stir-fry until golden brown, 3 to 4 minutes. As the chicken begins to brown, add the rice wine. Sprinkle with the crushed dried red chiles and Chinese five-spice powder. Add the carrots, white parts of the bok choy and shiitake mushrooms and stir-fry for 1 minute. Add the water chestnuts, bok choy leaves, chicken stock, dark soy and light soy sauces and bring to a boil. Stir well and allow the sauce to thicken for a minute. Garnish with the chopped scallions and serve immediately.

      SERVINGS: 4 (MAIN)
      Calories: 337
      Total Fat: 6 grams
      Saturated Fat: 1 grams
      Protein: 36 grams
      Total carbohydrates: 34 grams
      Sugar: 10 grams
      Fiber: 6 grams
      Cholesterol: 67 milligrams
      Sodium: 1,097 milligrams

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      4

      Newest Ratings and Reviews

      Read all 9 reviews

      • on August 03, 2013

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        Can't miss recipe. Once the prep work is done the rest is a breeze.

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      • on April 29, 2013

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        I made this last night and it turned out amazingly well! There are a lot of ingredients but as long as you do your prep work ahead and pre-measure, once you start cooking it goes swiftly and easily. I made vegetable fried rice to serve with it and I used vegetable stock instead of chicken. The red chile flakes gave it good heat, though I used less than 1/2 tsp. I had plenty for leftovers and it was just as delicious tonight. Awesome dish that I will definitely be making again!

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      • on July 22, 2012

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        Great recipe loved by all. Perfect with the jasmine rice.

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