Hinode Recipe
Chicken and Shiitake Mushroom Stir Fry
10
min prep
40
min cook
50
min total
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.
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