Ancho Chicken Stir-Fry with Shitakes and Ginger
A fiery and aromatic stir-fry that combines tender chicken, earthy shitake mushrooms, spicy ancho peppers, and tangy pickled ginger. The dried leeks add a unique crunch to this vibrant dish. Enjoy this flavorful creation over steamed rice or noodles for an unforgettable meal!
ingredients
- 1 lb chicken breast, thinly sliced
- 4 dried ancho chile peppers
- 1 cup dried shitake mushrooms
- 1/4 cup dried leeks
- 2 tablespoons pickled ginger, thinly sliced
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1 teaspoon cornstarch
- Salt and pepper, to taste
steps
- 1.
Place the dried ancho peppers in a bowl and cover with boiling water. Let them soak for 20 minutes until softened. Drain, remove the stems and seeds, then chop the peppers into small pieces.
- 2.
In another bowl, soak the dried shitake mushrooms in hot water for about 20 minutes until softened. Drain, remove the tough stems, and thinly slice the mushrooms.
- 3.
In a small bowl, mix together soy sauce, minced garlic, sesame oil, honey, and cornstarch to make the stir-fry sauce.
- 4.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken slices and season with salt and pepper. Stir-fry until cooked through and slightly browned, approximately 5-6 minutes.
- 5.
Push the chicken to one side of the pan and add the rehydrated ancho peppers, shitake mushrooms, dried leeks, and pickled ginger to the empty space. Stir-fry for 2-3 minutes until aromatic.
- 6.
Pour the stir-fry sauce over the chicken and vegetables, stirring well to coat evenly. Cook for an additional 2 minutes until the sauce thickens and coats the ingredients.
- 7.
Serve the Ancho Chicken Stir-Fry hot over steamed rice or noodles, allowing the bold flavors to tickle your taste buds!
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