Stir Fried Chicken Black Mushrooms Bamboo Shoots and Spinach
Dive into the savory world of wok cooking with this vibrant recipe for Stir-Fried Chicken, Black Mushrooms, Bamboo Shoots, and Spinach. Perfectly seasoned strips of tender chicken are paired with earthy dried black mushrooms, crisp bamboo shoots, and nutrient-rich spinach, all brought to life with the bold flavors of soy sauce, oyster sauce, and fragrant sesame oil. This quick and healthy stir-fry is a celebration of texture and taste, with a velvety sauce that coats every bite. Ready in just 35 minutes, it’s an ideal weeknight dinner that pairs beautifully with steamed rice or noodles for a complete and satisfying meal. Whether you're a stir-fry enthusiast or exploring new Asian-inspired dishes, this recipe delivers a harmonious fusion of flavors and wholesome ingredients.
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Ingredients
- 500 grams Boneless, skinless chicken breast
- 10 pieces Dried black mushrooms (shiitake or wood ear)
- 200 grams Bamboo shoots (sliced, fresh or canned)
- 250 grams Fresh spinach leaves
- 2 tablespoons Vegetable oil (or any neutral oil like canola)
- 3 cloves Garlic cloves (minced)
- 1 tablespoon Fresh ginger (minced)
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 teaspoon Cornstarch
- 150 milliliters Chicken stock (or water)
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
- 1 teaspoon Sesame oil
Directions
Step 1
Place the dried black mushrooms in a bowl and cover with warm water. Let them rehydrate for 20 minutes until softened. Once softened, slice them into thin strips and set aside.
Step 2
While the mushrooms soak, slice the chicken breast into thin strips, about 1/4 inch thick, and season lightly with white pepper and a pinch of salt.
Step 3
In a small bowl, mix soy sauce, oyster sauce, cornstarch, and chicken stock. Stir until the cornstarch dissolves completely to form a sauce.
Step 4
Heat a large wok or skillet over medium-high heat. Add 1 tablespoon of vegetable oil, swirling it around the wok to coat the surface.
Step 5
Add the minced garlic and ginger to the wok, stirring for about 30 seconds until fragrant.
Step 6
Add the sliced chicken to the wok and stir-fry for about 3-4 minutes, or until the chicken is slightly golden and mostly cooked through. Remove the chicken from the wok and set aside.
Step 7
In the same wok, add the remaining tablespoon of vegetable oil. Add the sliced black mushrooms and bamboo shoots, stir-frying for 2 minutes.
Step 8
Add the fresh spinach leaves to the wok and toss for 1-2 minutes until wilted.
Step 9
Return the chicken to the wok, and pour the sauce mixture over the ingredients. Stir well to coat everything evenly and cook for another 2-3 minutes, allowing the sauce to thicken.
Step 10
Taste and adjust seasoning with additional salt or soy sauce if needed.
Step 11
Drizzle the sesame oil over the stir-fry for extra depth of flavor before removing from heat.
Step 12
Serve hot with steamed rice or noodles and enjoy!
Nutrition Facts
| Serving size | (1396.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1836.6 |
| Total Fat 63.6g | 0% |
| Saturated Fat 11.5g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 425mg | 0% |
| Sodium 4928.2mg | 0% |
| Total Carbohydrate 146.9g | 0% |
| Dietary Fiber 26.1g | 0% |
| Total Sugars 10.8g | |
| Protein 188.7g | 0% |
| Vitamin D 256IU | 0% |
| Calcium 409.9mg | 0% |
| Iron 15.9mg | 0% |
| Potassium 6311.0mg | 0% |
Source of Calories