Name: Chicken Corn and Mushroom Stir-Fry
Prep time: 30 min
Cook time: 5 min
Yield: 2-3
Ingredients: 300g chicken breast; 420g corn kernels; 6 dried shiitake mushrooms; 1 tbsp sesame oil - for the chicken marinade; 1 tbsp shoaxing wine - for the chicken marinade; 1 tbsp light soy sauce - for the chicken marinade; 1 tsp cornstarch - for the chicken marinade; 1 tsp sesame oil - for the shiitake mushroom marinade; 1 tbsp light soy sauce - for the shiitake mushroom marinade; 1 tbsp soaking liquid - for the shiitake mushroom marinade; 1 tbsp monk fruit erythritol sweetener - for the shiitake mushroom marinade

Small dice chicken breast, and mix with chicken marinade. Cover and marinate for 30 minutes.
Small dice rehydrated shiitake mushrooms, and mix with shiitake mushroom marinade. Cover and marinate for 30 minutes.
Drain corn kernels and set aside.
When chicken and mushrooms are done marinating, heat up a large nonstick skillet over medium heat.
Add chicken and stir-fry until no longer pink, about 2 minutes.
Add shiitake mushrooms and corn kernels and continue stir frying for 1-2 more minutes. Taste and season with more soy sauce if necessary.
Remove from heat and serve immediately with steamed rice. Enjoy!

Notes

Save the soaking liquid from the rehydrated dried mushrooms for the marinade.
Leftovers will keep in an airtight container in the fridge for up to 3 days.
If the weather is warm where you are, place the chicken and shiitake mushrooms in the fridge while marinating.
Dried shiitake mushrooms are more flavorful than fresh, but if you don’t have any, you may substitute with fresh.
Feel free to substitute monkfruit erythritol sweetener with raw sugar, coconut sugar or any other sweetener of choice.

Chicken Corn and Mushroom Stir-Fry

Chicken Corn and Mushroom Stir-Fry

Ingredients (2-3 servings)