Stir fried chicken, almonds and skiitake mushrooms

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

Inspired by a recipe called Marc’s cashew chicken, I made a stir fry using very Asian seasonings and ingredients. Well, except for the almonds. I would have used cashew or pili nuts but I had none in the pantry so I used the only nuts I had — slivered almonds that I had intended to use to bake cookies. I’ll just have to replenish them when I’m ready to bake my almond cookies.

Step 15

This was today’s lunch. Preparation time was 15 minutes. Cooking time was 10 minutes. As with most stir fried dishes, this dish goes well with hot rice.

Ingredients:

Serves 4.

8 chicken thigh fillets, cut into bite-size pieces
4 tbsps. of light soy sauce
4 tbsps. of oyster sauce
1 onion, sliced
3 cloves of garlic, chopped
2 chilis (labuyo), chopped
2 c. of cut string beans (sitaw), about 2 inches in length, pre-cooked in boiling water for five minutes then rinsed and drained
6 to 8 shiitake mushrooms (if using dried, pre-soak in warm water for about 20 minutes), stalks discarded and caps sliced thickly
1/2 c. of slivered almonds, roasted in an oil-free pan until lightly browned
1/4 c. of cooking oil

Click the thumbnails for the illustrated version of the recipe. The shorter version is found below the thumbnails.

Place the chicken in a bowl, add the oyster and soy sauces, mix and leave to marinade.

Heat the oil until smoking. Cook the chicken until the edges start to form a crust. Scoop out the chicken and transfer to a bowl.

Pour off the oil until only about two tablespoonfuls remain. Reheat the oil and saute the onion, garlic and chilis for about 30 seconds. Add the sliced mushroom caps to the pan and stir fry for another 30 seconds.

Add the cooked chicken and string beans. Season with salt and a little sugar. Stir fry for about a minute or until the string beans and chicken are heated through.

Add the toasted almonds. Stir fry for another 30 seconds and turn off the heat. Serve at once. Best with steaming hot rice.

November 1, 2009  Print This Post   
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Comments

7 Responses to “Stir fried chicken, almonds and skiitake mushrooms”
  1. lorie says:
    November 2, 2009 at 10:09 am

    wow,that is easy i will try it thats our lunch tomorrow i have all the ingredients except the almonds what i have in my pantry is cashew nuts but i have to try to cook ur recipe using the cahew nuts…tnx

    Reply
  2. Ellen says:
    November 2, 2009 at 10:29 am

    You might want to give Rice Oil a try for stir-frying because the smoke point is 490 and it is healthier than veg oil!!

    Reply
  3. Crisma says:
    November 3, 2009 at 9:11 am

    Hmmm, parang ngayon pa lang I can smell the good aroma ng dish na ito— this is something so easy to do again,and I have the ingredients except the shiitake mushrooms. Thanks again, Connie!

    Reply
  4. Nikita says:
    November 6, 2009 at 1:45 pm

    Just wondering – what do you do with “discarded” shitake mushroom stalks? Can’t this be added to the dish instead of throwing away?

    Reply
  5. asean says:
    November 17, 2009 at 2:24 pm

    i steam the string beans instead of boiling it.

    Reply
  6. jean says:
    November 17, 2009 at 8:10 pm

    wow! i so love this dish, easy to cook! :) we had this for lunch today (for the 2nd time already). thanks for this delicious recipe. keep up the yummylicious food you cook!

    Reply
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