Shiitake Mushrooms and Chicken is a simple, delicious homestyle Chinese chicken dish you can stir fry. This dish goes well with rice.<\/p>\n\n\n
6<\/p>servings<\/span><\/div><\/span>Prep time<\/span>30<\/p>minutes<\/span><\/div><\/span>Cooking time<\/span>40<\/p>minutes<\/span><\/div><\/span>Total time<\/span>1<\/p>hour <\/span>10<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\t\tDried shiitake mushrooms go very well with chicken. Try this simple stir fry dish.<\/p>\n\t\n \n \n \n <\/div>\n <\/label>\n Cook Mode<\/span>\n Keep the screen of your device on<\/p>\n <\/div>\n \n\t\t\n\t\t\t\n\t\t\tIngredients<\/h3>\n\t\t\t\t\t\t<\/span>10<\/span> 10<\/span> dried shiitake mushrooms<\/span><\/p><\/li>Marinate chicken:<\/strong><\/li><\/span>4<\/span> 4<\/span> boneless skinless chicken thighs<\/span><\/p><\/li><\/span>1\/2<\/span> tablespoon<\/span> 1\/2<\/span> cornstarch<\/span><\/p><\/li><\/span>1<\/span> tablespoon<\/span> 1<\/span> Shaoxing rice wine <\/span><\/p><\/li><\/span>1<\/span> tablespoon<\/span> 1<\/span> soy sauce<\/span><\/p><\/li>Stir fry ingredients:<\/strong><\/li><\/span>1<\/span> tablespoon<\/span> 1<\/span> olive oil<\/span><\/p><\/li><\/span>3<\/span> 3<\/span> garlic cloves minced<\/span><\/p><\/li><\/span>2<\/span> tablespoons<\/span> 2<\/span> Shaoxing rice wine<\/span><\/p><\/li><\/span>2<\/span> tablespoons<\/span> 2<\/span> soy sauce<\/span><\/p><\/li><\/span>2<\/span> tablespoons<\/span> 2<\/span> oyster sauce<\/span><\/p><\/li><\/span>1<\/span> teaspoon<\/span> 1<\/span> cornstarch<\/span><\/p><\/li><\/span>1<\/span> tablespoon<\/span> 1<\/span> water<\/span><\/p><\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\t\t\n\t\t\tDirections<\/h3>\n\t\t\tSoak dried shiitake mushrooms in a small bowl with hot water and cover.<\/li>While mushrooms are soaking, cut chicken thighs into 1\/2 inch cubes and place in a bowl.<\/li>Add cornstarch, Shaoxing rice wine, and soy sauce to chicken. Mix well and leave to marinate.<\/li>Remove reconstituted mushrooms from water. Keep mushroom water for later. Cut off mushroom stems and discard. Cut mushrooms tops into quarters. <\/li>Add olive oil to wok and turn heat to high. Add minced garlic and stir fry for a minute. Add marinated chicken and stir fry until all sides are cooked. <\/li>Add mushrooms, Shaoxing rice wine, soy sauce, oyster sauce, and the mushroom water until the mushrooms are covered with liquid. Stir fry until everything is well mixed together. Wait for sauce to bubble and then turn heat to simmer. Cover and let cook for 15 minutes. <\/li>Create cornstarch slurry to thicken chicken mushroom sauce by mixing 1 teaspoon cornstarch with 1 tablespoon water. Pour into sauce and stir fry until sauce thickens. Plate and serve.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tTag @simplyasianhome<\/a> on Instagram and hashtag it <\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tLike this recipe?<\/h3>\n\t\t\t\t\tFollow us @cooksimplyasian<\/a> on Pinterest<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tFollow Simply Asian<\/a> on Facebook<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\n\t\n\t\t\t
30<\/p>minutes<\/span><\/div><\/span>Cooking time<\/span>40<\/p>minutes<\/span><\/div><\/span>Total time<\/span>1<\/p>hour <\/span>10<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\t\tDried shiitake mushrooms go very well with chicken. Try this simple stir fry dish.<\/p>\n\t\n \n \n \n <\/div>\n <\/label>\n Cook Mode<\/span>\n Keep the screen of your device on<\/p>\n <\/div>\n \n\t\t\n\t\t\t\n\t\t\tIngredients<\/h3>\n\t\t\t\t\t\t<\/span>10<\/span> 10<\/span> dried shiitake mushrooms<\/span><\/p><\/li>Marinate chicken:<\/strong><\/li><\/span>4<\/span> 4<\/span> boneless skinless chicken thighs<\/span><\/p><\/li><\/span>1\/2<\/span> tablespoon<\/span> 1\/2<\/span> cornstarch<\/span><\/p><\/li><\/span>1<\/span> tablespoon<\/span> 1<\/span> Shaoxing rice wine <\/span><\/p><\/li><\/span>1<\/span> tablespoon<\/span> 1<\/span> soy sauce<\/span><\/p><\/li>Stir fry ingredients:<\/strong><\/li><\/span>1<\/span> tablespoon<\/span> 1<\/span> olive oil<\/span><\/p><\/li><\/span>3<\/span> 3<\/span> garlic cloves minced<\/span><\/p><\/li><\/span>2<\/span> tablespoons<\/span> 2<\/span> Shaoxing rice wine<\/span><\/p><\/li><\/span>2<\/span> tablespoons<\/span> 2<\/span> soy sauce<\/span><\/p><\/li><\/span>2<\/span> tablespoons<\/span> 2<\/span> oyster sauce<\/span><\/p><\/li><\/span>1<\/span> teaspoon<\/span> 1<\/span> cornstarch<\/span><\/p><\/li><\/span>1<\/span> tablespoon<\/span> 1<\/span> water<\/span><\/p><\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\t\t\n\t\t\tDirections<\/h3>\n\t\t\tSoak dried shiitake mushrooms in a small bowl with hot water and cover.<\/li>While mushrooms are soaking, cut chicken thighs into 1\/2 inch cubes and place in a bowl.<\/li>Add cornstarch, Shaoxing rice wine, and soy sauce to chicken. Mix well and leave to marinate.<\/li>Remove reconstituted mushrooms from water. Keep mushroom water for later. Cut off mushroom stems and discard. Cut mushrooms tops into quarters. <\/li>Add olive oil to wok and turn heat to high. Add minced garlic and stir fry for a minute. Add marinated chicken and stir fry until all sides are cooked. <\/li>Add mushrooms, Shaoxing rice wine, soy sauce, oyster sauce, and the mushroom water until the mushrooms are covered with liquid. Stir fry until everything is well mixed together. Wait for sauce to bubble and then turn heat to simmer. Cover and let cook for 15 minutes. <\/li>Create cornstarch slurry to thicken chicken mushroom sauce by mixing 1 teaspoon cornstarch with 1 tablespoon water. Pour into sauce and stir fry until sauce thickens. Plate and serve.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tTag @simplyasianhome<\/a> on Instagram and hashtag it <\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tLike this recipe?<\/h3>\n\t\t\t\t\tFollow us @cooksimplyasian<\/a> on Pinterest<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tFollow Simply Asian<\/a> on Facebook<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\n\t\n\t\t\t
40<\/p>minutes<\/span><\/div><\/span>Total time<\/span>1<\/p>hour <\/span>10<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\t\tDried shiitake mushrooms go very well with chicken. Try this simple stir fry dish.<\/p>\n\t\n \n \n \n <\/div>\n <\/label>\n Cook Mode<\/span>\n Keep the screen of your device on<\/p>\n <\/div>\n \n\t\t\n\t\t\t\n\t\t\tIngredients<\/h3>\n\t\t\t\t\t\t<\/span>10<\/span> 10<\/span> dried shiitake mushrooms<\/span><\/p><\/li>Marinate chicken:<\/strong><\/li><\/span>4<\/span> 4<\/span> boneless skinless chicken thighs<\/span><\/p><\/li><\/span>1\/2<\/span> tablespoon<\/span> 1\/2<\/span> cornstarch<\/span><\/p><\/li><\/span>1<\/span> tablespoon<\/span> 1<\/span> Shaoxing rice wine <\/span><\/p><\/li><\/span>1<\/span> tablespoon<\/span> 1<\/span> soy sauce<\/span><\/p><\/li>Stir fry ingredients:<\/strong><\/li><\/span>1<\/span> tablespoon<\/span> 1<\/span> olive oil<\/span><\/p><\/li><\/span>3<\/span> 3<\/span> garlic cloves minced<\/span><\/p><\/li><\/span>2<\/span> tablespoons<\/span> 2<\/span> Shaoxing rice wine<\/span><\/p><\/li><\/span>2<\/span> tablespoons<\/span> 2<\/span> soy sauce<\/span><\/p><\/li><\/span>2<\/span> tablespoons<\/span> 2<\/span> oyster sauce<\/span><\/p><\/li><\/span>1<\/span> teaspoon<\/span> 1<\/span> cornstarch<\/span><\/p><\/li><\/span>1<\/span> tablespoon<\/span> 1<\/span> water<\/span><\/p><\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\t\t\n\t\t\tDirections<\/h3>\n\t\t\tSoak dried shiitake mushrooms in a small bowl with hot water and cover.<\/li>While mushrooms are soaking, cut chicken thighs into 1\/2 inch cubes and place in a bowl.<\/li>Add cornstarch, Shaoxing rice wine, and soy sauce to chicken. Mix well and leave to marinate.<\/li>Remove reconstituted mushrooms from water. Keep mushroom water for later. Cut off mushroom stems and discard. Cut mushrooms tops into quarters. <\/li>Add olive oil to wok and turn heat to high. Add minced garlic and stir fry for a minute. Add marinated chicken and stir fry until all sides are cooked. <\/li>Add mushrooms, Shaoxing rice wine, soy sauce, oyster sauce, and the mushroom water until the mushrooms are covered with liquid. Stir fry until everything is well mixed together. Wait for sauce to bubble and then turn heat to simmer. Cover and let cook for 15 minutes. <\/li>Create cornstarch slurry to thicken chicken mushroom sauce by mixing 1 teaspoon cornstarch with 1 tablespoon water. Pour into sauce and stir fry until sauce thickens. Plate and serve.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tTag @simplyasianhome<\/a> on Instagram and hashtag it <\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tLike this recipe?<\/h3>\n\t\t\t\t\tFollow us @cooksimplyasian<\/a> on Pinterest<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tFollow Simply Asian<\/a> on Facebook<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\n\t\n\t\t\t
1<\/p>hour <\/span>10<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\t\tDried shiitake mushrooms go very well with chicken. Try this simple stir fry dish.<\/p>\n\t\n \n \n \n <\/div>\n <\/label>\n Cook Mode<\/span>\n Keep the screen of your device on<\/p>\n <\/div>\n \n\t\t\n\t\t\t\n\t\t\tIngredients<\/h3>\n\t\t\t\t\t\t<\/span>10<\/span> 10<\/span> dried shiitake mushrooms<\/span><\/p><\/li>Marinate chicken:<\/strong><\/li><\/span>4<\/span> 4<\/span> boneless skinless chicken thighs<\/span><\/p><\/li><\/span>1\/2<\/span> tablespoon<\/span> 1\/2<\/span> cornstarch<\/span><\/p><\/li><\/span>1<\/span> tablespoon<\/span> 1<\/span> Shaoxing rice wine <\/span><\/p><\/li><\/span>1<\/span> tablespoon<\/span> 1<\/span> soy sauce<\/span><\/p><\/li>Stir fry ingredients:<\/strong><\/li><\/span>1<\/span> tablespoon<\/span> 1<\/span> olive oil<\/span><\/p><\/li><\/span>3<\/span> 3<\/span> garlic cloves minced<\/span><\/p><\/li><\/span>2<\/span> tablespoons<\/span> 2<\/span> Shaoxing rice wine<\/span><\/p><\/li><\/span>2<\/span> tablespoons<\/span> 2<\/span> soy sauce<\/span><\/p><\/li><\/span>2<\/span> tablespoons<\/span> 2<\/span> oyster sauce<\/span><\/p><\/li><\/span>1<\/span> teaspoon<\/span> 1<\/span> cornstarch<\/span><\/p><\/li><\/span>1<\/span> tablespoon<\/span> 1<\/span> water<\/span><\/p><\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\t\t\n\t\t\tDirections<\/h3>\n\t\t\tSoak dried shiitake mushrooms in a small bowl with hot water and cover.<\/li>While mushrooms are soaking, cut chicken thighs into 1\/2 inch cubes and place in a bowl.<\/li>Add cornstarch, Shaoxing rice wine, and soy sauce to chicken. Mix well and leave to marinate.<\/li>Remove reconstituted mushrooms from water. Keep mushroom water for later. Cut off mushroom stems and discard. Cut mushrooms tops into quarters. <\/li>Add olive oil to wok and turn heat to high. Add minced garlic and stir fry for a minute. Add marinated chicken and stir fry until all sides are cooked. <\/li>Add mushrooms, Shaoxing rice wine, soy sauce, oyster sauce, and the mushroom water until the mushrooms are covered with liquid. Stir fry until everything is well mixed together. Wait for sauce to bubble and then turn heat to simmer. Cover and let cook for 15 minutes. <\/li>Create cornstarch slurry to thicken chicken mushroom sauce by mixing 1 teaspoon cornstarch with 1 tablespoon water. Pour into sauce and stir fry until sauce thickens. Plate and serve.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tTag @simplyasianhome<\/a> on Instagram and hashtag it <\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tLike this recipe?<\/h3>\n\t\t\t\t\tFollow us @cooksimplyasian<\/a> on Pinterest<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tFollow Simply Asian<\/a> on Facebook<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\n\t\n\t\t\t
10<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\t\tDried shiitake mushrooms go very well with chicken. Try this simple stir fry dish.<\/p>\n\t\n \n \n \n <\/div>\n <\/label>\n Cook Mode<\/span>\n Keep the screen of your device on<\/p>\n <\/div>\n \n\t\t\n\t\t\t\n\t\t\tIngredients<\/h3>\n\t\t\t\t\t\t<\/span>10<\/span> 10<\/span> dried shiitake mushrooms<\/span><\/p><\/li>Marinate chicken:<\/strong><\/li><\/span>4<\/span> 4<\/span> boneless skinless chicken thighs<\/span><\/p><\/li><\/span>1\/2<\/span> tablespoon<\/span> 1\/2<\/span> cornstarch<\/span><\/p><\/li><\/span>1<\/span> tablespoon<\/span> 1<\/span> Shaoxing rice wine <\/span><\/p><\/li><\/span>1<\/span> tablespoon<\/span> 1<\/span> soy sauce<\/span><\/p><\/li>Stir fry ingredients:<\/strong><\/li><\/span>1<\/span> tablespoon<\/span> 1<\/span> olive oil<\/span><\/p><\/li><\/span>3<\/span> 3<\/span> garlic cloves minced<\/span><\/p><\/li><\/span>2<\/span> tablespoons<\/span> 2<\/span> Shaoxing rice wine<\/span><\/p><\/li><\/span>2<\/span> tablespoons<\/span> 2<\/span> soy sauce<\/span><\/p><\/li><\/span>2<\/span> tablespoons<\/span> 2<\/span> oyster sauce<\/span><\/p><\/li><\/span>1<\/span> teaspoon<\/span> 1<\/span> cornstarch<\/span><\/p><\/li><\/span>1<\/span> tablespoon<\/span> 1<\/span> water<\/span><\/p><\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\t\t\n\t\t\tDirections<\/h3>\n\t\t\tSoak dried shiitake mushrooms in a small bowl with hot water and cover.<\/li>While mushrooms are soaking, cut chicken thighs into 1\/2 inch cubes and place in a bowl.<\/li>Add cornstarch, Shaoxing rice wine, and soy sauce to chicken. Mix well and leave to marinate.<\/li>Remove reconstituted mushrooms from water. Keep mushroom water for later. Cut off mushroom stems and discard. Cut mushrooms tops into quarters. <\/li>Add olive oil to wok and turn heat to high. Add minced garlic and stir fry for a minute. Add marinated chicken and stir fry until all sides are cooked. <\/li>Add mushrooms, Shaoxing rice wine, soy sauce, oyster sauce, and the mushroom water until the mushrooms are covered with liquid. Stir fry until everything is well mixed together. Wait for sauce to bubble and then turn heat to simmer. Cover and let cook for 15 minutes. <\/li>Create cornstarch slurry to thicken chicken mushroom sauce by mixing 1 teaspoon cornstarch with 1 tablespoon water. Pour into sauce and stir fry until sauce thickens. Plate and serve.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tTag @simplyasianhome<\/a> on Instagram and hashtag it <\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tLike this recipe?<\/h3>\n\t\t\t\t\tFollow us @cooksimplyasian<\/a> on Pinterest<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tFollow Simply Asian<\/a> on Facebook<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\n\t\n\t\t\t
Dried shiitake mushrooms go very well with chicken. Try this simple stir fry dish.<\/p>\n\t\n
Keep the screen of your device on<\/p>\n <\/div>\n \n\t\t\n\t\t\t
10<\/span> 10<\/span> dried shiitake mushrooms<\/span><\/p><\/li>Marinate chicken:<\/strong><\/li><\/span>4<\/span> 4<\/span> boneless skinless chicken thighs<\/span><\/p><\/li><\/span>1\/2<\/span> tablespoon<\/span> 1\/2<\/span> cornstarch<\/span><\/p><\/li><\/span>1<\/span> tablespoon<\/span> 1<\/span> Shaoxing rice wine <\/span><\/p><\/li><\/span>1<\/span> tablespoon<\/span> 1<\/span> soy sauce<\/span><\/p><\/li>Stir fry ingredients:<\/strong><\/li><\/span>1<\/span> tablespoon<\/span> 1<\/span> olive oil<\/span><\/p><\/li><\/span>3<\/span> 3<\/span> garlic cloves minced<\/span><\/p><\/li><\/span>2<\/span> tablespoons<\/span> 2<\/span> Shaoxing rice wine<\/span><\/p><\/li><\/span>2<\/span> tablespoons<\/span> 2<\/span> soy sauce<\/span><\/p><\/li><\/span>2<\/span> tablespoons<\/span> 2<\/span> oyster sauce<\/span><\/p><\/li><\/span>1<\/span> teaspoon<\/span> 1<\/span> cornstarch<\/span><\/p><\/li><\/span>1<\/span> tablespoon<\/span> 1<\/span> water<\/span><\/p><\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\t\t\n\t\t\tDirections<\/h3>\n\t\t\tSoak dried shiitake mushrooms in a small bowl with hot water and cover.<\/li>While mushrooms are soaking, cut chicken thighs into 1\/2 inch cubes and place in a bowl.<\/li>Add cornstarch, Shaoxing rice wine, and soy sauce to chicken. Mix well and leave to marinate.<\/li>Remove reconstituted mushrooms from water. Keep mushroom water for later. Cut off mushroom stems and discard. Cut mushrooms tops into quarters. <\/li>Add olive oil to wok and turn heat to high. Add minced garlic and stir fry for a minute. Add marinated chicken and stir fry until all sides are cooked. <\/li>Add mushrooms, Shaoxing rice wine, soy sauce, oyster sauce, and the mushroom water until the mushrooms are covered with liquid. Stir fry until everything is well mixed together. Wait for sauce to bubble and then turn heat to simmer. Cover and let cook for 15 minutes. <\/li>Create cornstarch slurry to thicken chicken mushroom sauce by mixing 1 teaspoon cornstarch with 1 tablespoon water. Pour into sauce and stir fry until sauce thickens. Plate and serve.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tTag @simplyasianhome<\/a> on Instagram and hashtag it <\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tLike this recipe?<\/h3>\n\t\t\t\t\tFollow us @cooksimplyasian<\/a> on Pinterest<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tFollow Simply Asian<\/a> on Facebook<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\n\t\n\t\t\t
4<\/span> 4<\/span> boneless skinless chicken thighs<\/span><\/p><\/li><\/span>1\/2<\/span> tablespoon<\/span> 1\/2<\/span> cornstarch<\/span><\/p><\/li><\/span>1<\/span> tablespoon<\/span> 1<\/span> Shaoxing rice wine <\/span><\/p><\/li><\/span>1<\/span> tablespoon<\/span> 1<\/span> soy sauce<\/span><\/p><\/li>Stir fry ingredients:<\/strong><\/li><\/span>1<\/span> tablespoon<\/span> 1<\/span> olive oil<\/span><\/p><\/li><\/span>3<\/span> 3<\/span> garlic cloves minced<\/span><\/p><\/li><\/span>2<\/span> tablespoons<\/span> 2<\/span> Shaoxing rice wine<\/span><\/p><\/li><\/span>2<\/span> tablespoons<\/span> 2<\/span> soy sauce<\/span><\/p><\/li><\/span>2<\/span> tablespoons<\/span> 2<\/span> oyster sauce<\/span><\/p><\/li><\/span>1<\/span> teaspoon<\/span> 1<\/span> cornstarch<\/span><\/p><\/li><\/span>1<\/span> tablespoon<\/span> 1<\/span> water<\/span><\/p><\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\t\t\n\t\t\tDirections<\/h3>\n\t\t\tSoak dried shiitake mushrooms in a small bowl with hot water and cover.<\/li>While mushrooms are soaking, cut chicken thighs into 1\/2 inch cubes and place in a bowl.<\/li>Add cornstarch, Shaoxing rice wine, and soy sauce to chicken. Mix well and leave to marinate.<\/li>Remove reconstituted mushrooms from water. Keep mushroom water for later. Cut off mushroom stems and discard. Cut mushrooms tops into quarters. <\/li>Add olive oil to wok and turn heat to high. Add minced garlic and stir fry for a minute. Add marinated chicken and stir fry until all sides are cooked. <\/li>Add mushrooms, Shaoxing rice wine, soy sauce, oyster sauce, and the mushroom water until the mushrooms are covered with liquid. Stir fry until everything is well mixed together. Wait for sauce to bubble and then turn heat to simmer. Cover and let cook for 15 minutes. <\/li>Create cornstarch slurry to thicken chicken mushroom sauce by mixing 1 teaspoon cornstarch with 1 tablespoon water. Pour into sauce and stir fry until sauce thickens. Plate and serve.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tTag @simplyasianhome<\/a> on Instagram and hashtag it <\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tLike this recipe?<\/h3>\n\t\t\t\t\tFollow us @cooksimplyasian<\/a> on Pinterest<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tFollow Simply Asian<\/a> on Facebook<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\n\t\n\t\t\t
1\/2<\/span> tablespoon<\/span> 1\/2<\/span> cornstarch<\/span><\/p><\/li><\/span>1<\/span> tablespoon<\/span> 1<\/span> Shaoxing rice wine <\/span><\/p><\/li><\/span>1<\/span> tablespoon<\/span> 1<\/span> soy sauce<\/span><\/p><\/li>Stir fry ingredients:<\/strong><\/li><\/span>1<\/span> tablespoon<\/span> 1<\/span> olive oil<\/span><\/p><\/li><\/span>3<\/span> 3<\/span> garlic cloves minced<\/span><\/p><\/li><\/span>2<\/span> tablespoons<\/span> 2<\/span> Shaoxing rice wine<\/span><\/p><\/li><\/span>2<\/span> tablespoons<\/span> 2<\/span> soy sauce<\/span><\/p><\/li><\/span>2<\/span> tablespoons<\/span> 2<\/span> oyster sauce<\/span><\/p><\/li><\/span>1<\/span> teaspoon<\/span> 1<\/span> cornstarch<\/span><\/p><\/li><\/span>1<\/span> tablespoon<\/span> 1<\/span> water<\/span><\/p><\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\t\t\n\t\t\tDirections<\/h3>\n\t\t\tSoak dried shiitake mushrooms in a small bowl with hot water and cover.<\/li>While mushrooms are soaking, cut chicken thighs into 1\/2 inch cubes and place in a bowl.<\/li>Add cornstarch, Shaoxing rice wine, and soy sauce to chicken. Mix well and leave to marinate.<\/li>Remove reconstituted mushrooms from water. Keep mushroom water for later. Cut off mushroom stems and discard. Cut mushrooms tops into quarters. <\/li>Add olive oil to wok and turn heat to high. Add minced garlic and stir fry for a minute. Add marinated chicken and stir fry until all sides are cooked. <\/li>Add mushrooms, Shaoxing rice wine, soy sauce, oyster sauce, and the mushroom water until the mushrooms are covered with liquid. Stir fry until everything is well mixed together. Wait for sauce to bubble and then turn heat to simmer. Cover and let cook for 15 minutes. <\/li>Create cornstarch slurry to thicken chicken mushroom sauce by mixing 1 teaspoon cornstarch with 1 tablespoon water. Pour into sauce and stir fry until sauce thickens. Plate and serve.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tTag @simplyasianhome<\/a> on Instagram and hashtag it <\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tLike this recipe?<\/h3>\n\t\t\t\t\tFollow us @cooksimplyasian<\/a> on Pinterest<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tFollow Simply Asian<\/a> on Facebook<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\n\t\n\t\t\t
1<\/span> tablespoon<\/span> 1<\/span> Shaoxing rice wine <\/span><\/p><\/li><\/span>1<\/span> tablespoon<\/span> 1<\/span> soy sauce<\/span><\/p><\/li>Stir fry ingredients:<\/strong><\/li><\/span>1<\/span> tablespoon<\/span> 1<\/span> olive oil<\/span><\/p><\/li><\/span>3<\/span> 3<\/span> garlic cloves minced<\/span><\/p><\/li><\/span>2<\/span> tablespoons<\/span> 2<\/span> Shaoxing rice wine<\/span><\/p><\/li><\/span>2<\/span> tablespoons<\/span> 2<\/span> soy sauce<\/span><\/p><\/li><\/span>2<\/span> tablespoons<\/span> 2<\/span> oyster sauce<\/span><\/p><\/li><\/span>1<\/span> teaspoon<\/span> 1<\/span> cornstarch<\/span><\/p><\/li><\/span>1<\/span> tablespoon<\/span> 1<\/span> water<\/span><\/p><\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\t\t\n\t\t\tDirections<\/h3>\n\t\t\tSoak dried shiitake mushrooms in a small bowl with hot water and cover.<\/li>While mushrooms are soaking, cut chicken thighs into 1\/2 inch cubes and place in a bowl.<\/li>Add cornstarch, Shaoxing rice wine, and soy sauce to chicken. Mix well and leave to marinate.<\/li>Remove reconstituted mushrooms from water. Keep mushroom water for later. Cut off mushroom stems and discard. Cut mushrooms tops into quarters. <\/li>Add olive oil to wok and turn heat to high. Add minced garlic and stir fry for a minute. Add marinated chicken and stir fry until all sides are cooked. <\/li>Add mushrooms, Shaoxing rice wine, soy sauce, oyster sauce, and the mushroom water until the mushrooms are covered with liquid. Stir fry until everything is well mixed together. Wait for sauce to bubble and then turn heat to simmer. Cover and let cook for 15 minutes. <\/li>Create cornstarch slurry to thicken chicken mushroom sauce by mixing 1 teaspoon cornstarch with 1 tablespoon water. Pour into sauce and stir fry until sauce thickens. Plate and serve.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tTag @simplyasianhome<\/a> on Instagram and hashtag it <\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tLike this recipe?<\/h3>\n\t\t\t\t\tFollow us @cooksimplyasian<\/a> on Pinterest<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tFollow Simply Asian<\/a> on Facebook<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\n\t\n\t\t\t
1<\/span> tablespoon<\/span> 1<\/span> soy sauce<\/span><\/p><\/li>Stir fry ingredients:<\/strong><\/li><\/span>1<\/span> tablespoon<\/span> 1<\/span> olive oil<\/span><\/p><\/li><\/span>3<\/span> 3<\/span> garlic cloves minced<\/span><\/p><\/li><\/span>2<\/span> tablespoons<\/span> 2<\/span> Shaoxing rice wine<\/span><\/p><\/li><\/span>2<\/span> tablespoons<\/span> 2<\/span> soy sauce<\/span><\/p><\/li><\/span>2<\/span> tablespoons<\/span> 2<\/span> oyster sauce<\/span><\/p><\/li><\/span>1<\/span> teaspoon<\/span> 1<\/span> cornstarch<\/span><\/p><\/li><\/span>1<\/span> tablespoon<\/span> 1<\/span> water<\/span><\/p><\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\t\t\n\t\t\tDirections<\/h3>\n\t\t\tSoak dried shiitake mushrooms in a small bowl with hot water and cover.<\/li>While mushrooms are soaking, cut chicken thighs into 1\/2 inch cubes and place in a bowl.<\/li>Add cornstarch, Shaoxing rice wine, and soy sauce to chicken. Mix well and leave to marinate.<\/li>Remove reconstituted mushrooms from water. Keep mushroom water for later. Cut off mushroom stems and discard. Cut mushrooms tops into quarters. <\/li>Add olive oil to wok and turn heat to high. Add minced garlic and stir fry for a minute. Add marinated chicken and stir fry until all sides are cooked. <\/li>Add mushrooms, Shaoxing rice wine, soy sauce, oyster sauce, and the mushroom water until the mushrooms are covered with liquid. Stir fry until everything is well mixed together. Wait for sauce to bubble and then turn heat to simmer. Cover and let cook for 15 minutes. <\/li>Create cornstarch slurry to thicken chicken mushroom sauce by mixing 1 teaspoon cornstarch with 1 tablespoon water. Pour into sauce and stir fry until sauce thickens. Plate and serve.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tTag @simplyasianhome<\/a> on Instagram and hashtag it <\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tLike this recipe?<\/h3>\n\t\t\t\t\tFollow us @cooksimplyasian<\/a> on Pinterest<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tFollow Simply Asian<\/a> on Facebook<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\n\t\n\t\t\t
1<\/span> tablespoon<\/span> 1<\/span> olive oil<\/span><\/p><\/li><\/span>3<\/span> 3<\/span> garlic cloves minced<\/span><\/p><\/li><\/span>2<\/span> tablespoons<\/span> 2<\/span> Shaoxing rice wine<\/span><\/p><\/li><\/span>2<\/span> tablespoons<\/span> 2<\/span> soy sauce<\/span><\/p><\/li><\/span>2<\/span> tablespoons<\/span> 2<\/span> oyster sauce<\/span><\/p><\/li><\/span>1<\/span> teaspoon<\/span> 1<\/span> cornstarch<\/span><\/p><\/li><\/span>1<\/span> tablespoon<\/span> 1<\/span> water<\/span><\/p><\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\t\t\n\t\t\tDirections<\/h3>\n\t\t\tSoak dried shiitake mushrooms in a small bowl with hot water and cover.<\/li>While mushrooms are soaking, cut chicken thighs into 1\/2 inch cubes and place in a bowl.<\/li>Add cornstarch, Shaoxing rice wine, and soy sauce to chicken. Mix well and leave to marinate.<\/li>Remove reconstituted mushrooms from water. Keep mushroom water for later. Cut off mushroom stems and discard. Cut mushrooms tops into quarters. <\/li>Add olive oil to wok and turn heat to high. Add minced garlic and stir fry for a minute. Add marinated chicken and stir fry until all sides are cooked. <\/li>Add mushrooms, Shaoxing rice wine, soy sauce, oyster sauce, and the mushroom water until the mushrooms are covered with liquid. Stir fry until everything is well mixed together. Wait for sauce to bubble and then turn heat to simmer. Cover and let cook for 15 minutes. <\/li>Create cornstarch slurry to thicken chicken mushroom sauce by mixing 1 teaspoon cornstarch with 1 tablespoon water. Pour into sauce and stir fry until sauce thickens. Plate and serve.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tTag @simplyasianhome<\/a> on Instagram and hashtag it <\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tLike this recipe?<\/h3>\n\t\t\t\t\tFollow us @cooksimplyasian<\/a> on Pinterest<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tFollow Simply Asian<\/a> on Facebook<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\n\t\n\t\t\t
3<\/span> 3<\/span> garlic cloves minced<\/span><\/p><\/li><\/span>2<\/span> tablespoons<\/span> 2<\/span> Shaoxing rice wine<\/span><\/p><\/li><\/span>2<\/span> tablespoons<\/span> 2<\/span> soy sauce<\/span><\/p><\/li><\/span>2<\/span> tablespoons<\/span> 2<\/span> oyster sauce<\/span><\/p><\/li><\/span>1<\/span> teaspoon<\/span> 1<\/span> cornstarch<\/span><\/p><\/li><\/span>1<\/span> tablespoon<\/span> 1<\/span> water<\/span><\/p><\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\t\t\n\t\t\tDirections<\/h3>\n\t\t\tSoak dried shiitake mushrooms in a small bowl with hot water and cover.<\/li>While mushrooms are soaking, cut chicken thighs into 1\/2 inch cubes and place in a bowl.<\/li>Add cornstarch, Shaoxing rice wine, and soy sauce to chicken. Mix well and leave to marinate.<\/li>Remove reconstituted mushrooms from water. Keep mushroom water for later. Cut off mushroom stems and discard. Cut mushrooms tops into quarters. <\/li>Add olive oil to wok and turn heat to high. Add minced garlic and stir fry for a minute. Add marinated chicken and stir fry until all sides are cooked. <\/li>Add mushrooms, Shaoxing rice wine, soy sauce, oyster sauce, and the mushroom water until the mushrooms are covered with liquid. Stir fry until everything is well mixed together. Wait for sauce to bubble and then turn heat to simmer. Cover and let cook for 15 minutes. <\/li>Create cornstarch slurry to thicken chicken mushroom sauce by mixing 1 teaspoon cornstarch with 1 tablespoon water. Pour into sauce and stir fry until sauce thickens. Plate and serve.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tTag @simplyasianhome<\/a> on Instagram and hashtag it <\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tLike this recipe?<\/h3>\n\t\t\t\t\tFollow us @cooksimplyasian<\/a> on Pinterest<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tFollow Simply Asian<\/a> on Facebook<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\n\t\n\t\t\t
2<\/span> tablespoons<\/span> 2<\/span> Shaoxing rice wine<\/span><\/p><\/li><\/span>2<\/span> tablespoons<\/span> 2<\/span> soy sauce<\/span><\/p><\/li><\/span>2<\/span> tablespoons<\/span> 2<\/span> oyster sauce<\/span><\/p><\/li><\/span>1<\/span> teaspoon<\/span> 1<\/span> cornstarch<\/span><\/p><\/li><\/span>1<\/span> tablespoon<\/span> 1<\/span> water<\/span><\/p><\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\t\t\n\t\t\tDirections<\/h3>\n\t\t\tSoak dried shiitake mushrooms in a small bowl with hot water and cover.<\/li>While mushrooms are soaking, cut chicken thighs into 1\/2 inch cubes and place in a bowl.<\/li>Add cornstarch, Shaoxing rice wine, and soy sauce to chicken. Mix well and leave to marinate.<\/li>Remove reconstituted mushrooms from water. Keep mushroom water for later. Cut off mushroom stems and discard. Cut mushrooms tops into quarters. <\/li>Add olive oil to wok and turn heat to high. Add minced garlic and stir fry for a minute. Add marinated chicken and stir fry until all sides are cooked. <\/li>Add mushrooms, Shaoxing rice wine, soy sauce, oyster sauce, and the mushroom water until the mushrooms are covered with liquid. Stir fry until everything is well mixed together. Wait for sauce to bubble and then turn heat to simmer. Cover and let cook for 15 minutes. <\/li>Create cornstarch slurry to thicken chicken mushroom sauce by mixing 1 teaspoon cornstarch with 1 tablespoon water. Pour into sauce and stir fry until sauce thickens. Plate and serve.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tTag @simplyasianhome<\/a> on Instagram and hashtag it <\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tLike this recipe?<\/h3>\n\t\t\t\t\tFollow us @cooksimplyasian<\/a> on Pinterest<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tFollow Simply Asian<\/a> on Facebook<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\n\t\n\t\t\t
2<\/span> tablespoons<\/span> 2<\/span> soy sauce<\/span><\/p><\/li><\/span>2<\/span> tablespoons<\/span> 2<\/span> oyster sauce<\/span><\/p><\/li><\/span>1<\/span> teaspoon<\/span> 1<\/span> cornstarch<\/span><\/p><\/li><\/span>1<\/span> tablespoon<\/span> 1<\/span> water<\/span><\/p><\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\t\t\n\t\t\tDirections<\/h3>\n\t\t\tSoak dried shiitake mushrooms in a small bowl with hot water and cover.<\/li>While mushrooms are soaking, cut chicken thighs into 1\/2 inch cubes and place in a bowl.<\/li>Add cornstarch, Shaoxing rice wine, and soy sauce to chicken. Mix well and leave to marinate.<\/li>Remove reconstituted mushrooms from water. Keep mushroom water for later. Cut off mushroom stems and discard. Cut mushrooms tops into quarters. <\/li>Add olive oil to wok and turn heat to high. Add minced garlic and stir fry for a minute. Add marinated chicken and stir fry until all sides are cooked. <\/li>Add mushrooms, Shaoxing rice wine, soy sauce, oyster sauce, and the mushroom water until the mushrooms are covered with liquid. Stir fry until everything is well mixed together. Wait for sauce to bubble and then turn heat to simmer. Cover and let cook for 15 minutes. <\/li>Create cornstarch slurry to thicken chicken mushroom sauce by mixing 1 teaspoon cornstarch with 1 tablespoon water. Pour into sauce and stir fry until sauce thickens. Plate and serve.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tTag @simplyasianhome<\/a> on Instagram and hashtag it <\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tLike this recipe?<\/h3>\n\t\t\t\t\tFollow us @cooksimplyasian<\/a> on Pinterest<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tFollow Simply Asian<\/a> on Facebook<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\n\t\n\t\t\t
2<\/span> tablespoons<\/span> 2<\/span> oyster sauce<\/span><\/p><\/li><\/span>1<\/span> teaspoon<\/span> 1<\/span> cornstarch<\/span><\/p><\/li><\/span>1<\/span> tablespoon<\/span> 1<\/span> water<\/span><\/p><\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\t\t\n\t\t\tDirections<\/h3>\n\t\t\tSoak dried shiitake mushrooms in a small bowl with hot water and cover.<\/li>While mushrooms are soaking, cut chicken thighs into 1\/2 inch cubes and place in a bowl.<\/li>Add cornstarch, Shaoxing rice wine, and soy sauce to chicken. Mix well and leave to marinate.<\/li>Remove reconstituted mushrooms from water. Keep mushroom water for later. Cut off mushroom stems and discard. Cut mushrooms tops into quarters. <\/li>Add olive oil to wok and turn heat to high. Add minced garlic and stir fry for a minute. Add marinated chicken and stir fry until all sides are cooked. <\/li>Add mushrooms, Shaoxing rice wine, soy sauce, oyster sauce, and the mushroom water until the mushrooms are covered with liquid. Stir fry until everything is well mixed together. Wait for sauce to bubble and then turn heat to simmer. Cover and let cook for 15 minutes. <\/li>Create cornstarch slurry to thicken chicken mushroom sauce by mixing 1 teaspoon cornstarch with 1 tablespoon water. Pour into sauce and stir fry until sauce thickens. Plate and serve.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tTag @simplyasianhome<\/a> on Instagram and hashtag it <\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tLike this recipe?<\/h3>\n\t\t\t\t\tFollow us @cooksimplyasian<\/a> on Pinterest<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tFollow Simply Asian<\/a> on Facebook<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\n\t\n\t\t\t
1<\/span> teaspoon<\/span> 1<\/span> cornstarch<\/span><\/p><\/li><\/span>1<\/span> tablespoon<\/span> 1<\/span> water<\/span><\/p><\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\t\t\n\t\t\tDirections<\/h3>\n\t\t\tSoak dried shiitake mushrooms in a small bowl with hot water and cover.<\/li>While mushrooms are soaking, cut chicken thighs into 1\/2 inch cubes and place in a bowl.<\/li>Add cornstarch, Shaoxing rice wine, and soy sauce to chicken. Mix well and leave to marinate.<\/li>Remove reconstituted mushrooms from water. Keep mushroom water for later. Cut off mushroom stems and discard. Cut mushrooms tops into quarters. <\/li>Add olive oil to wok and turn heat to high. Add minced garlic and stir fry for a minute. Add marinated chicken and stir fry until all sides are cooked. <\/li>Add mushrooms, Shaoxing rice wine, soy sauce, oyster sauce, and the mushroom water until the mushrooms are covered with liquid. Stir fry until everything is well mixed together. Wait for sauce to bubble and then turn heat to simmer. Cover and let cook for 15 minutes. <\/li>Create cornstarch slurry to thicken chicken mushroom sauce by mixing 1 teaspoon cornstarch with 1 tablespoon water. Pour into sauce and stir fry until sauce thickens. Plate and serve.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tTag @simplyasianhome<\/a> on Instagram and hashtag it <\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tLike this recipe?<\/h3>\n\t\t\t\t\tFollow us @cooksimplyasian<\/a> on Pinterest<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tFollow Simply Asian<\/a> on Facebook<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\n\t\n\t\t\t
1<\/span> tablespoon<\/span> 1<\/span> water<\/span><\/p><\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\t\t\n\t\t\tDirections<\/h3>\n\t\t\tSoak dried shiitake mushrooms in a small bowl with hot water and cover.<\/li>While mushrooms are soaking, cut chicken thighs into 1\/2 inch cubes and place in a bowl.<\/li>Add cornstarch, Shaoxing rice wine, and soy sauce to chicken. Mix well and leave to marinate.<\/li>Remove reconstituted mushrooms from water. Keep mushroom water for later. Cut off mushroom stems and discard. Cut mushrooms tops into quarters. <\/li>Add olive oil to wok and turn heat to high. Add minced garlic and stir fry for a minute. Add marinated chicken and stir fry until all sides are cooked. <\/li>Add mushrooms, Shaoxing rice wine, soy sauce, oyster sauce, and the mushroom water until the mushrooms are covered with liquid. Stir fry until everything is well mixed together. Wait for sauce to bubble and then turn heat to simmer. Cover and let cook for 15 minutes. <\/li>Create cornstarch slurry to thicken chicken mushroom sauce by mixing 1 teaspoon cornstarch with 1 tablespoon water. Pour into sauce and stir fry until sauce thickens. Plate and serve.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tTag @simplyasianhome<\/a> on Instagram and hashtag it <\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tLike this recipe?<\/h3>\n\t\t\t\t\tFollow us @cooksimplyasian<\/a> on Pinterest<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tFollow Simply Asian<\/a> on Facebook<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\n\t\n\t\t\t
Tag @simplyasianhome<\/a> on Instagram and hashtag it <\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tLike this recipe?<\/h3>\n\t\t\t\t\tFollow us @cooksimplyasian<\/a> on Pinterest<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tFollow Simply Asian<\/a> on Facebook<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\n\t\n\t\t\t
Follow us @cooksimplyasian<\/a> on Pinterest<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\n\t\t\t\t<\/i><\/div>\n\t\t\t\t\n\t\t\t\t\tDid you make this recipe?<\/h3>\n\t\t\t\t\tFollow Simply Asian<\/a> on Facebook<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\n\t\n\t\t\t
Follow Simply Asian<\/a> on Facebook<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\n\t\n\t\t\t
![\"Shiitake](\"https:\/\/i0.wp.com\/www.simplyasianhome.com\/wp-content\/uploads\/2020\/11\/ChickenMushroom.jpg?resize=800%2C530&ssl=1\")
\t\t\t\t\t\t\t\t\t\t\t\t![\n\t \t](\"https:\/\/www.pinterest.com\/pin\/create\/button\/?url=https:\/\/www.simplyasianhome.com\/shiitake-mushrooms-and-chicken-stir-fry\/&media=https:\/\/www.simplyasianhome.com\/wp-content\/uploads\/2020\/11\/ChickenMushroom-800x530.jpg&description=Shiitake%20Mushrooms%20and%20Chicken\"){kind=link}