Chicken and Broccoli Stir-Fry with Mushrooms

Course: Entree

Cuisine: Asian / American, Chinese

Prep Time: 20

Cook Time: 12

Total Time: 32

Servings: people

Calories: 368kcal

Author: Kris Longwell

Once you get a hold of all of the ingredients, this stir-fry is easy to prepare but is very authentic in taste. Find fermented black beans and straw mushrooms in your local Asian market, or online. Be sure to get your wok piping hot, and do all the prep work before you start cooking!

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Equipment

Wok or large skillet

Ingredients

¼ cup fermented black beans
½ cup Chinese cooking wine aka: Shaoxing wine, can substitute Sherry
1 lb chicken thighs boneless, skinless, cut into pieces
Salt and pepper
1 tablespoon toasted sesame oil
2 tablespoon cornstarch
2 tablespoon peanut oil
4 cloves garlic minced
1 tablespoon ginger fresh, peeled and finely chopped
6 oz broccoli florets 3¾ to 4 cups, fresh
1 medium shallot chopped, usually about ½ cup
¼ cup chicken stock
1 15 oz. can straw mushrooms drained, whole or broken (see NOTES)
½ cup Thai basil leaves for garnish (optional), chopped
3 cups steamed white rice

Instructions

Prep the Beans and Chicken

In a bowl, soak the black beans in the wine for 20 minutes, or up to overnight. Drain, reserving the wine.
¼ cup fermented black beans, ½ cup Chinese cooking wine
In another bowl, liberally season the chicken pieces with salt and pepper. Pour the sesame oil over the chicken and then stir until fully coasted. Cover and chill for at least 20 minutes, or up to overnight.
1 lb chicken thighs, Salt and pepper, 1 tablespoon toasted sesame oil

Stir-Fry

In a small bowl, make a slurry by mixing together the cornstarch with 1 to 2 tablespoon water. The mixture should be slightly thick, but not paste. Adjust with a little more cornstarch (or water), if necessary.
2 tablespoon cornstarch
Heat the peanut oil over high heat in your wok or large skillet.
2 tablespoon peanut oil
Add the chicken and stir-fry, until starting to brown, about 3 minutes.
Transfer the chicken to a bowl (don't worry, you're not done cooking it yet).
Add the garlic, ginger, and black beans to the wok and stir-fry until fragrant, about 30 seconds.
4 cloves garlic, 1 tablespoon ginger
Add the broccoli and shallots and stir-fry for 1 minute.
6 oz broccoli florets, 1 medium shallot
Add the stock, reserved wine, ½ teaspoon salt, and cornstarch slurry. Stir to combine.
¼ cup chicken stock
Return the chicken to the pan, add the mushrooms, and stir-fry for another minute or so until the sauce thickens somewhat.
1 15 oz. can straw mushrooms
Serve immediately over rice (or noodles), and garnish with the basil, if using, and soy sauce passed at the table.
½ cup Thai basil leaves, 3 cups steamed white rice

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

We love the taste of dark chicken meat (ie, chicken thighs), however, boneless, skinless chicken breasts can be substituted with no problem.

Fermented beans are actually soybeans that have been salted and then fermented. They can be found at Asian markets or online (see link in the post). Canned black beans are not a good substitute. If you can't get them, just omit them.

Straw mushrooms can be found in Asian markets or online. If you can't get them, you can use sliced fresh mushrooms. Sauté them along with the vegetables, before adding the broccoli.

Leftovers will keep covered in the fridge for up to 5 days. Reheat in the microwave on HIGH for 1 to 2 minutes, or on the stove over medium heat.

Nutrition