Chicken and Shitake Mushroom Stir-Fry

Ingredients

• 1-1/2 ounces dried shiitake mushrooms
• 1 cup HINODE Long Grain Rice (90 Second, White or Brown)
• 3/4 pound chicken tenders
• 1/4 cup water
• 1/4 cup dry sherry
• 1/4 cup reduced-sodium soy sauce
• 2 teaspoons dark sesame oil
• 1/8 to 1/4 teaspoon red pepper flakes
• Nonstick cooking spray
• 4 cups broccoli florets
• 1 medium onion, halved and sliced into 1/4-inch slices
• 4 teaspoons chopped fresh ginger
• 3 cloves garlic minced
• 1 teaspoon olive oil

Method

• Prepare HINODE Long Grain Rice per package instructions
• Place mushrooms in small bowl; cover with hot water. Let stand 30 minutes or until caps are soft. Drain mushrooms; squeeze out excess water. Discard stems. Slice caps into 1/2-inch-wide strips.
• Slice tenders diagonal into 1/2-inch-wide pieces. Combine water, sherry, soy sauce, sesame oil and crushed pepper in small bowl.
• Spray large nonstick skillet with cooking spray; heat over high heat. Add half the chicken; stir-fry 4 minutes or until chicken is no longer pink in center. Remove chicken; cover to keep warm. Repeat with remaining chicken.
• Add broccoli, onion and 1/4 cup water to skillet. Cover and cook, stirring occasionally, until crisp-tender, 5 to 6 minutes (add water, 1 or 2 tablespoons at a time, if skillet cooks dry). Remove; keep warm.
• Remove skillet from heat; add ginger, garlic and olive oil. Return to heat; stir-fry 30 seconds or until fragrant. Add soy sauce mixture; bring to a boil. Return chicken and vegetables to skillet. Add mushrooms; cook and stir 3 to 4 minutes until heated through.
• Serve hot over HINODE Long Grain Rice

Tips

• Prepare immediately prior to serving.