Chicken Stir-Fry with Beech Mushrooms and Mixed Greens

To me, a stir-fry is one of the freshest, fastest, easiest, and most flavorful dishes you can put together any night of the week. Here, lean chicken, fresh vegetables, and a bold sauce with a balance of sweet, tangy flavors and a pop of heat make this a go-to dish when you want a dinner that’s nutritious, delicious, and yes, even quick.

Note: If you can find beech mushrooms, buy them. These little beauties grow in clusters on fallen beech trees and come in both white and brown varieties. They’re some of the most popular mushrooms in Japanese and Chinese cuisines, and you can find them in the produce sections of well-stocked Asian markets.

White Beech Mushrooms

Serves 4

Ingredients

For the Sauce

• 1/3 cup vegetable broth
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp oyster sauce
• 1 tbsp white sugar
• 2 tsp sambal oelek (ground fresh chile paste)
• 1 tbsp peanut oil
• 1 garlic clove, finely chopped
• 1-inch piece of ginger, peeled and finely chopped 

For the Stir-Fry

• 6 tsp water
• 2 tsp cornstarch
• 2 tbsp peanut oil, divided
• 3/4 lb boneless, skinless chicken breast, cut into small, bite-sized pieces
• sea salt
• freshly ground black pepper
• 6 oz white beech mushrooms
• 1/2 cup very thinly sliced carrots (matchsticks)
• 2 scallions, white and green parts thinly sliced and separated
• 8 cups mixed greens (such as snow pea leaves, arugula, and escarole), torn if large
• 2 cups cooked short white rice

Prepared Vegetables

Torn Greens

Preparation

For the Sauce

1. Whisk the first 6 ingredients (through sambal oelek) in a small bowl and set aside.
2. Heat a wok over medium-high heat and add the peanut oil. Add the garlic and ginger and stir-fry 35-40 seconds. Add the broth mixture and simmer 2 minutes. (Reduce the heat if the mixture comes to a hard boil.)
3. Transfer the sauce to a bowl and set aside. Do not wipe out the wok.

Garlic and Ginger

Cooked Sauce

For the Stir-Fry

1. Whisk the water and cornstarch in a small bowl until the cornstarch is completely dissolved.
2. Re-heat the wok over medium-high heat and add 1 tablespoon of peanut oil, swirling to coat. Season the chicken with salt and pepper and add to the wok. Stir-fry until the chicken is just cooked through, 6-7 minutes. Transfer the chicken to a bowl.
3. Add the remaining 1 tablespoon of oil to the wok. Add the mushrooms, carrots, and white parts of the scallions and stir-fry 3 minutes. Add all greens and stir-fry 1-2 minutes until wilted.
4. Return the chicken to the wok and stir in the reserved sauce. Re-whisk the cornstarch mixture and add to the pan. Cook, stirring constantly, until the sauce is slightly thickened, 1-2 minutes. 

Chicken Beginning to Cook

Vegetables Beginning to Cook

Greens Added

Wilted Greens

Chicken and Sauce Added

Divide the rice among 4 shallow bowls. Divide the wok mixture on top and sprinkle with the green parts of the scallions. Serve right away.

Chicken Stir-Fry with Beech Mushrooms and Mixed Greens