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Jim's Chicken and Vegetables

Yield 4 servings


  • 4 to 6 dried black mushrooms
  • 1 cup hot water
  • 4 skinned and boned chicken breast halves
  • 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 vegetable or sesame oil, divided
  • 1 large onion, chopped
  • 2 to 3 garlic cloves, minced
  • 6 cups shredded napa cabbage
  • 2 tablespoons water

How to Make It

  1. Soak black mushrooms in 1 cup hot water 15 minutes; drain, reserving 1/4 cup mushroom liquid. Chop mushrooms, and set aside.

  2. Cut chicken into 1/2-inch-thick strips; toss with 1 tablespoon cornstarch and 2 tablespoons soy sauce. Set aside.

  3. Stir together remaining 2 tablespoons soy sauce, reserved 1/4 cup mushroom liquid, black beans, and next 3 ingredients with a fork, pressing to mash.

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

  5. Heat remaining 2 tablespoons oil in skillet over medium-high heat 2 minutes.

  6. 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. Make a well in center of mixture.

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

  8. *1 tablespoon hoisin sauce may be substituted for oyster sauce.