Chicken, Shiitake, and Kale Stir Fry

I was in the mood for Asian food so I went into the refrigerator to see what I could throw together. I had some chicken breasts, onion, shiitake mushrooms, and kale along with ginger, garlic, and green onion. I marinated the chicken for a few hours then cooked it really quickly over high heat. I did a quick sauté of the veggies before throwing it all together in the sauté pan along with the remaining marinade. It was very flavorful and delicious. I loved the tender chicken with the crisp-tender veggies. I served this chicken over Garlic Rice and alongside the  Spicy Sugar Snap Pea Sauté with Garlic and Ginger. The entire meal was enjoyed by my whole family. The kids and I had the leftovers today for lunch and thought it was even more flavorful. This meal will be on our table again… soon.

Combine the ingredients for the marinade into a large measuring bowl. Whisk until well combined then pour half of the marinade into a ziplock bag. Cover and reserve the remaining marinade for later use. Slice the chicken into thin bite sized strips.  Place into the zip lock bag then seal and refrigerate for 2-3 hours. Remove the chicken from the refrigerator 20 minutes prior to cooking.

Heat half of the canola oil in a large sauté pan. Add the onion and cook for 2 minutes. Add the shiitake mushrooms and continue cooking for 1-2 minutes, stirring often. Add the kale and minced garlic then season with sea salt and freshly cracked pepper, to taste; toss to coat evenly then cook, stirring constantly, for 1 minute. Remove from the pan and pour into a bowl.

Add the remaining oil to the pan and heat over medium high heat until hot. Use a slotted spoon and add half of the chicken to the hot skillet (without the marinade). Cook, stirring occasionally, for 2 minutes. Pour into the bowl with the veggies. Add a bit more olive oil, if the pan needs it, then add the remaining chicken (without the marinade).  Cook, stirring occasionally, for 2 minutes. Pour into the bowl with the veggies. Discard the zip lock bag and marinade.

Whisk the reserved marinade from earlier  until well combined then add to the skillet over medium heat. Whisk for a few seconds then add the chicken, veggies, and any juices back into the sauté pan. Stir to coat evenly and heat through. Serve over rice immediately and garnish with green onion. Enjoy.

Print
Print
Save
Save

Chicken, Shiitake, and Kale Stir Fry

Yield: 6

Cook Time: 10 -15 min.

Ingredients:

Marinade:

1/3 cup soy sauce
1/2 cup chicken broth
3 tbsp rice wine vinegar
2 tbsp corn starch
2 tsp fresh ginger, minced
1 clove of garlic, minced
Freshly ground black pepper, to taste

Stir Fry Ingredients:

1 tbsp canola oil (divided), more if needed
1 sweet yellow onion, sliced
8 oz shiitake mushrooms, stems removed & sliced
3 cups kale, chopped
2 garlic cloves, minced
3 chicken breasts, cut into bite sized thin strips
2 green onions, thinly sliced

Directions:

Combine the ingredients for the marinade into a large measuring bowl. Whisk until well combined then pour half of the marinade into a ziplock bag. Cover and reserve the remaining marinade for later use. Slice the chicken into thin bite sized strips. Place into the zip lock bag then seal and refrigerate for 2-3 hours. Remove the chicken from the refrigerator 20 minutes prior to cooking.

Heat half of the canola oil in a large sauté pan. Add the onion and cook for 2 minutes. Add the shiitake mushrooms and continue cooking for 1-2 minutes, stirring often. Add the kale and minced garlic then season with sea salt and freshly cracked pepper, to taste; toss to coat evenly then cook, stirring constantly, for 1 minute. Remove from the pan and pour into a bowl.

Add the remaining oil to the pan and heat over medium high heat until hot. Use a slotted spoon and add half of the chicken to the hot skillet (without the marinade). Cook, stirring occasionally, for 2 minutes. Pour into the bowl with the veggies. Add a bit more olive oil, if the pan needs it, then add the remaining chicken (without the marinade). Cook, stirring occasionally, for 2 minutes. Pour into the bowl with the veggies. Discard the zip lock bag and marinade.

Whisk the reserved marinade from earlier until well combined then add to the skillet over medium heat. Whisk for a few seconds then add the chicken, veggies, and any juices back into the sauté pan. Stir to coat evenly and heat through. Serve over rice immediately and garnish with green onion. Enjoy.

For the Love of Cooking.net

 

  Pin It

10 Responses to “Chicken, Shiitake, and Kale Stir Fry”

  1. 1

    Kim in MD — June 20, 2014 @ 6:30 am

    Yum! This entire meal looks and sounds amazing!

    [Reply]

  2. 2

    Jovina Coughlin — June 20, 2014 @ 4:07 pm

    Great make at home Chinese dinner.

    [Reply]

  3. 3

    Kathy @ Olives & Garlic — June 20, 2014 @ 6:43 pm

    Fantastic combination of flavors Pam!

    [Reply]

  4. 4

    Helen @ Scrummy Lane — June 21, 2014 @ 12:09 am

    Pam, I love how simple and flavoursome this looks. Just like take-out and yet much better of course! Thanks for the really clear instructions!

    [Reply]

  5. 5

    Angie@Angie's Recipes — June 21, 2014 @ 12:30 am

    My kind of stir-fry! It looks delish.
    Have a lovely weekend!
    Angie

    [Reply]

  6. 6

    FoodJunkie — June 22, 2014 @ 5:11 pm

    This sounds very tasty. Is there any reason why I couldn’t substitute reconstituted dry shitakes as I have a big bag of them. I know the texture will be different.

    [Reply]

    • Pam replied: — June 22nd, 2014 @ 6:28 pm

      I think it would work just fine but do think the texture will be a little different.

      [Reply]

  7. 7

    Rocky Mountain Woman — June 25, 2014 @ 2:02 pm

    love simple, easy healthy dishes like this!

    [Reply]

  8. 8

    Joanne — June 26, 2014 @ 4:12 am

    Stir fry to the dinner rescue!

    [Reply]

  9. 9

    Hazel — June 29, 2014 @ 11:41 am

    Great throw-together healthy and tasty meal!

    [Reply]

Leave a Comment