Chicken and Shiitake Mushroom Stir Fry

Method

1. Prepare Hinode rice per package instructions.
2. Place mushrooms in small bowl, cover with hot water and soak 30 minutes or until caps are soft. Drain mushrooms, squeeze out excess water, discard stems and slice caps into 1/2-inch-wide strips.
3. Slice chicken tenders diagonal into ½ inch wide pieces.
4. Combine sherry, soy sauce, sesame oil and crushed pepper in small bowl.
5. Spray large nonstick skillet or wok with cooking spray; on medium-high heat. Add chicken; stir-fry 3 minutes or until cooked thoroughly.
6. Add broccoli, onion and 1/4 cup water to skillet. Cover and steam until tender; 4 minutes.
7. Add ginger, garlic and vegetable oil; stir-fry 30 seconds. Add soy sauce mixture and mushrooms; stir-fry 3 minutes.
8. Serve hot over Hinode rice.