Chicken Vegetable Stir-Fry

Recipe from

Southern Living


4 to 6 dried black mushrooms
1 cup hot water
4 skinned and boned chicken breast halves, cut into 1/2-inch-thick strips
2 tablespoons cornstarch, divided
1/4 cup lite soy sauce, divided
1 1/2 tablespoons fermented black beans or soybean miso
1 tablespoon oyster sauce
1 tablespoon dry sherry
1 teaspoon sugar
1/4 cup dark sesame oil, divided
1 large onion, chopped
2 to 3 garlic cloves, minced
6 cups shredded napa cabbage
2 tablespoons water


Soak mushrooms in 1 cup hot water 15 minutes; drain, reserving 1/4 cup liquid. Chop mushrooms; set aside. Toss chicken with 1 tablespoon cornstarch and 2 tablespoons soy sauce; set aside.

Mash together remaining 2 tablespoons soy sauce, reserved liquid, black beans, and next 3 ingredients; set aside.

Heat 2 tablespoons oil in a skillet or wok over medium-high heat 2 minutes. Add chicken, and stir-fry 5 minutes. Remove from skillet, and set aside.

Heat remaining 2 tablespoons oil in skillet over medium-high heat 2 minutes. Add onion, and stir-fry 1 minute and 30 seconds; add garlic, and stir-fry 30 seconds. Add mushrooms, and stir-fry 1 minute. Add chicken and cabbage, and stir-fry 30 seconds.

Stir together remaining 1 tablespoon cornstarch and 2 tablespoons water until smooth. Add cornstarch mixture and bean mixture to skillet; bring to a boil. Boil 1 minute.