Serves 6
200 min
Chicken, Shiitake, and Kale Stir Fry
Recipe GLPR0e9d6b41796437
A vibrant and savory stir fry featuring tender marinated chicken breast strips combined with earthy shiitake mushrooms, nutritious kale, and sweet onions. The dish is brought together with a flavorful sauce made from soy sauce, rice wine vinegar, fresh ginger, and garlic. This quick-cooking meal is perfect served over steamed rice for a satisfying dinner.
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Ingredients
1/3 cup soy sauce
3 tbsp rice wine vinegar
2 tsp fresh ginger, minced
3 cloves garlic, minced
2 tbsp corn starch
3 chicken breasts, cut into thin bite-sized strips
1 tbsp canola oil, divided, plus more as needed
1 sweet yellow onion, sliced
8 oz shiitake mushrooms, stems removed and sliced
3 cups kale, chopped
1/2 cup chicken broth
2 green onions, thinly sliced
Freshly ground black pepper, to taste
Sea salt, to taste
Directions
In a large bowl, combine the soy sauce, rice wine vinegar, minced ginger, minced garlic, and corn starch. Whisk together until smooth and well blended.
Pour half of the marinade into a ziplock bag and reserve the remaining marinade in the bowl for later use.
Cut the chicken breasts into thin, bite-sized strips and place them into the ziplock bag with the marinade. Seal the bag and refrigerate for 2 to 3 hours.
Remove the chicken from the refrigerator 20 minutes before cooking to bring it closer to room temperature.
Heat half of the canola oil in a large sauté pan over medium-high heat.
Add the sliced yellow onion and cook for 2 minutes, stirring occasionally.
Add the sliced shiitake mushrooms and continue cooking for 1 to 2 minutes, stirring frequently.
Add the chopped kale and minced garlic, then season with sea salt and freshly ground black pepper to taste. Toss the vegetables to coat them evenly and cook, stirring constantly, for 1 minute until the kale is just beginning to wilt.
Transfer the vegetable mixture to a clean bowl and set aside.
Add the remaining canola oil to the pan and heat over medium-high heat until it is hot and shimmering. Using a slotted spoon, remove half of the chicken strips from the marinade, letting excess liquid drip back into the bag, and add them to the hot pan. Cook for approximately 2 minutes, stirring occasionally, until the chicken is nearly cooked through but not yet fully done. Transfer the partially cooked chicken to the bowl with the vegetables.
If needed, add a small amount of additional canola oil to the pan. Remove the remaining chicken from the marinade using a slotted spoon and add it to the pan. Cook for approximately 2 minutes, stirring occasionally, until the chicken is nearly cooked through. Transfer to the bowl with the vegetables and discard the marinade bag.
Whisk the reserved marinade mixture vigorously until the corn starch is fully incorporated. Pour this sauce into the sauté pan and cook over medium heat, whisking for a few seconds until it begins to thicken.
Return the chicken, vegetables, and any accumulated juices to the sauté pan. Stir everything together to coat evenly with the sauce and cook for 1 to 2 minutes until the chicken reaches an internal temperature of 165°F and the sauce fully coats all ingredients.
Serve the stir fry immediately over steamed rice and garnish with the sliced green onions.
