Stir Fried Chicken Black Mushrooms Bamboo Shoots and Spinach
Dive into the savory world of wok cooking with this vibrant recipe for Stir-Fried Chicken, Black Mushrooms, Bamboo Shoots, and Spinach. Perfectly seasoned strips of tender chicken are paired with earthy dried black mushrooms, crisp bamboo shoots, and nutrient-rich spinach, all brought to life with the bold flavors of soy sauce, oyster sauce, and fragrant sesame oil. This quick and healthy stir-fry is a celebration of texture and taste, with a velvety sauce that coats every bite. Ready in just 35 minutes, it’s an ideal weeknight dinner that pairs beautifully with steamed rice or noodles for a complete and satisfying meal. Whether you're a stir-fry enthusiast or exploring new Asian-inspired dishes, this recipe delivers a harmonious fusion of flavors and wholesome ingredients.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breast
- 10 pieces Dried black mushrooms (shiitake or wood ear)
- 200 grams Bamboo shoots (sliced, fresh or canned)
- 250 grams Fresh spinach leaves
- 2 tablespoons Vegetable oil (or any neutral oil like canola)
- 3 cloves Garlic cloves (minced)
- 1 tablespoon Fresh ginger (minced)
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 teaspoon Cornstarch
- 150 milliliters Chicken stock (or water)
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
- 1 teaspoon Sesame oil
Instructions
Place the dried black mushrooms in a bowl and cover with warm water. Let them rehydrate for 20 minutes until softened. Once softened, slice them into thin strips and set aside.
While the mushrooms soak, slice the chicken breast into thin strips, about 1/4 inch thick, and season lightly with white pepper and a pinch of salt.
In a small bowl, mix soy sauce, oyster sauce, cornstarch, and chicken stock. Stir until the cornstarch dissolves completely to form a sauce.
Heat a large wok or skillet over medium-high heat. Add 1 tablespoon of vegetable oil, swirling it around the wok to coat the surface.
Add the minced garlic and ginger to the wok, stirring for about 30 seconds until fragrant.
Add the sliced chicken to the wok and stir-fry for about 3-4 minutes, or until the chicken is slightly golden and mostly cooked through. Remove the chicken from the wok and set aside.
In the same wok, add the remaining tablespoon of vegetable oil. Add the sliced black mushrooms and bamboo shoots, stir-frying for 2 minutes.
Add the fresh spinach leaves to the wok and toss for 1-2 minutes until wilted.
Return the chicken to the wok, and pour the sauce mixture over the ingredients. Stir well to coat everything evenly and cook for another 2-3 minutes, allowing the sauce to thicken.
Taste and adjust seasoning with additional salt or soy sauce if needed.
Drizzle the sesame oil over the stir-fry for extra depth of flavor before removing from heat.
Serve hot with steamed rice or noodles and enjoy!
Nutrition Facts
Calories |
354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1175 mg | 51% | |
| Total Carbohydrate | 9.7 g | 4% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 1.9 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 96 mg | 7% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1049 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
