Stir fried chicken, almonds and skiitake mushrooms
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.
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.
- 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
Place the chicken in a bowl, add the oyster and soy sauces, mix and leave to marinade.
Meanwhile, prepare the rest of the ingredients. Slice the mushrooms caps.
Blanch the string beans.
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.
Cooking time (duration): 30 minutes
Number of servings (yield): 4