Chicken Corn and Mushroom Stir-Fry

DESCRIPTION

This stir-fry of juicy chicken, sweet corn kernels & umami-rich shiitake mushroom is simple but so flavorful! Dried shiitake mushrooms are preferred for this recipe due to the rich flavor, but feel free to substitute with fresh ones.

INGREDIENTS

• 300g chicken breast
• 420g corn kernels
• 6 dried shiitake mushrooms

Chicken marinade

• 1 tbsp sesame oil
• 1 tbsp shoaxing wine
• 1 tbsp light soy sauce
• 1 tsp cornstarch

Shiitake mushroom marinade

• 1 tsp sesame oil
• 1 tbsp light soy sauce
• 1 tbsp soaking liquid
• 1 tbsp monk fruit erythritol sweetener

INSTRUCTIONS

1. Small dice chicken breast, and mix with chicken marinade. Cover and marinate for 30 minutes.
2. Small dice rehydrated shiitake mushrooms, and mix with shiitake mushroom marinade. Cover and marinate for 30 minutes.
3. Drain corn kernels and set aside.
4. When chicken and mushrooms are done marinating, heat up a large nonstick skillet over medium heat.
5. Add chicken and stir-fry until no longer pink, about 2 minutes.
6. Add shiitake mushrooms and corn kernels and continue stir frying for 1-2 more minutes. Taste and season with more soy sauce if necessary.
7. 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.

© Chloe Ting Recipes – https://chloeting.com/recipes/chicken-corn-and-mushroom-stir-fry