This stir-fry of juicy chicken, sweet corn kernels and umami-rich shiitake mushroom is seemingly simple but is so flavorful! Dried shiitake mushrooms are preferred for this recipe due to the richer flavor, but if you don’t have any on hand, feel free to substitute with fresh ones.
Prep Time
30 mins
Cooking Time
5 mins
Ingredients
Servings
2 - 3
Chicken marinade
Shiitake mushroom marinade
Instructions
- Small dice chicken breast, and mix with chicken marinade. Cover and marinate for 30 minutes.
- Small dice rehydrated shiitake mushrooms, and mix with shiitake mushroom marinade. Cover and marinate for 30 minutes.
- Drain corn kernels and set aside.
- When chicken and mushrooms are done marinating, heat up a large nonstick skillet over medium heat.
- Add chicken and stir-fry until no longer pink, about 2 minutes.
- Add shiitake mushrooms and corn kernels and continue stir frying for 1-2 more minutes. Taste and season with more soy sauce if necessary.
- Remove from heat and serve immediately with steamed rice. Enjoy!
Notes
- Leftovers will keep in an airtight container in the fridge for up to 3 days.
- If the weather is warm where you are, place the chicken and shiitake mushrooms in the fridge while marinating.
- Dried shiitake mushrooms are more flavorful than fresh, but if you don’t have any, you may substitute with fresh.
- Feel free to substitute monkfruit erythritol sweetener with raw sugar, coconut sugar or any other sweetener of choice.
