Chicken and Maitake Mushroom Stir Fry


		CHICKEN AND MAITAKE MUSHROOM STIR FRY Serves 4 1 pound skinless, boneless chicken breasts, julienned 1 large head maitake mushroom, stem cleaned and julienned, florets broken off, (may substitute with 1 pound oyster mushrooms) 1⁄2 cup Garlic-Ginger-Scallion Stir Fry Sauce Grapeseed oil to cook Kosher salt and freshly ground black pepper, to taste Serve with steamed long grain rice. In a wok or sauté pan, coated lightly with oil over medium-high heat, stir fry the chicken, moving around quickly, for about 3 minutes over high heat. Add the mushrooms, stir fry 1 minute then add the Garlic-Ginger-Scallion Stir Fry Sauce and reduce by 50 percent. Serve over a mound of rice. Serve with: Bonny Doon “Le Cigare Volent”
Garlic-Ginger-Scallion Stir Fry Sauce Bok Choy 101 P.E.I. Mussels and Chinese Sausage Chicken and Maitake Mushroom Stir Fry Michael Lomonaco’s Pecan-crusted Chicken Breast with Garlic-Ginger-Scallion Vegetable Stir Fry Stir frys are an excellent solution to the predicament of what to serve during a busy week. They are loaded with flavor, healthy, and adaptable to whatever you have on hand in the kitchen. This one uses chicken and maitake mushrooms, reputed to be the healthiest mushroom in the world. Here we call them “Hen of the Woods” mushrooms. If you can’t track any down, oyster mushrooms are a good substitution.
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Garlic-Ginger-Scallion Stir Fry Sauce