Chicken and Broccoli Stir-Fry with Mushrooms

Name: Chicken and Broccoli Stir-Fry with Mushrooms
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 people
Ingredients: ¼ cup fermented black beans; ½ cup Chinese cooking wine; 1 lb chicken thighs; salt and pepper; 1 tablespoon toasted sesame oil; 2 tablespoon cornstarch; 2 tablespoon peanut oil; 4 cloves garlic; 1 tablespoon ginger; 6 oz broccoli florets; 1 medium shallot; ¼ cup chicken stock; 1 oz. can straw mushrooms; ½ cup Thai basil leaves; 3 cups steamed white rice

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Prep Time
20 mins
Cook Time
20 mins
Total Time
32 mins
Servings
4 people
Calories
368 kcal
Course
Main Course
Cuisine
Chinese

Chicken and Broccoli Stir-Fry with Mushrooms

Kaitlin Leblanc

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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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Ingredients

Servings

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 oz. can straw mushrooms drained, whole or broken (see NOTES)
½ cup Thai basil leaves for garnish (optional), chopped
3 cups steamed white rice

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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.
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.

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.
Heat the peanut oil over high heat in your wok or large skillet.
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.
Add the broccoli and shallots and stir-fry for 1 minute.
Add the stock, reserved wine, ½ teaspoon salt, and cornstarch slurry. Stir to combine.
Return the chicken to the pan, add the mushrooms, and stir-fry for another minute or so until the sauce thickens somewhat.
Serve immediately over rice (or noodles), and garnish with the basil, if using, and soy sauce passed at the table.

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 Information

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Calories 368kcal (18%) Carbohydrates 2g (1%) Protein 16g (32%) Fat 2g (3%) Saturated Fat 0.2g (1%) Sodium 15mg (1%) Fiber 1g (4%) Sugar 0.5g (1%) Calcium 3mg (0%) Iron 0.2mg (1%)