Broccoli & Oyster Mushroom Stir Fry w/ Soy Ginger Coconut Chicken

Is that title a mouthful or what?!?!? I tried to shorten it and make it catchier, and failed miserably. Short of coming up with an acronym, with a ton of consonants that sounds like you’re speaking with a mouthful of marbles.

I haven’t been able to stop talking about my CSA box. I’m not yet sure if it’s a good deal dollarwise, but it is fantastic in terms of introducing me to new ingredients!

The lovely ladies of Glacier Valley CSA have been so kind as to provide several recipes for their tasty treats! Tonight’s fantastic stir fry was based on one of their recipes.

Tonight’s fantastic chicken is another story; it grew out of a series of delicious thoughts. A marinade and a search for a crunchy, sweet texture.

Together, the flavors and textures combined for a dish that was spectacularly delicious; and my first experience with oyster mushrooms was a screaming success.

I’d never seen oyster mushrooms before.
They’re kind of funny looking. But their flavor is amazing… light and easy to enjoy.

Broccoli & Oyster Mushroom Stir Fry
modified from Glacier Valley Farms

1-2 cups sliced oyster mushrooms
2 cups broccoli florets
1 tbsp peanut oil (I substituted vegetable oil)
2-3 cloves garlic, minced
1 small onion (I used two shallots)
Optional: 1 small can water chestnuts, diced

Though the recipe calls for the onion (shallots) to be sliced into small wedges, I opted to thinly slice them to add a bit more crunch to the dish.

Heat the oil over medium-high heat and saute the onions for about a minute.

Add the broccoli and a teaspoon of water and then cover immediately to steam to broccoli for a few minutes. After removing the lid, allow the remaining water to cook off.

Then add in the mushrooms, garlic and water chestnuts, cooking until the mushrooms are tender.

Soy Ginger Coconut Chicken

Marinade
1/4 cup rice vinegar
1/4 cup soy sauce or braggs
1 tbsp sesame oil
1 tbsp ginger, minced
2 large chicken breasts, cut into 1″ cubes

Combine all ingredients and marinate chicken in refrigerator overnight.

Breading
1 cup Panko bread crumbs
1/2 cup shredded coconut
several cups frying oil

Ponzu sauce for drizzling.

Stir together Panko crumbs and coconut.

Remove chicken from marinade and coat with Panko/coconut mix. Heat the oil in large, deep pot until rippling.

Drop several pieces of chicken in at a time and cook until a deep golden brown. Remove with tongs and set aside on paper towel to drain.


Serve with Broccoli Oyster Mushroom stir fry over brown rice. Drizzle with Ponzu sauce for an additional citrus flavor.

Don’t forget to enter my giveaway!!

I’m linking this recipe up with:

EKat’s Kitchen :. a series of culinary experiments and digressions on life. © 2010-2011

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15 Responses

  1. What a beautiful recipe, Erin! It looks like you’ve settled into your new kitchen nicely 😉

    Looking forward to catching up and thanks for the heads up on the RSS feed – I’ve been wondering if something was goofy.

    Take care!
    M

  2. Kathleen says:

    Looks delicious,! Mine is up, and LINKED! 🙂
    Blogger has gremlins today. My comments were coming up as Cuisine…no Kathleen!

  3. You are sooo creative… this makes a beautiful dish with some interesting flavor combinations!

  4. Kankana says:

    you know I have this special love for mushrooms and last month we tried the abalone mushroom and we were not very happy with that. never had oyster mushroom before, i think i have to try this, because it looks really really nice!

  5. Joanne says:

    That soy ginger coconut crust on the chicken is really speaking to me! Looks so delicious!

  6. MM says:

    That title is a mouthful, but a tasty one! I’ve always wanted to try oyster mushrooms, but can’t find them.

    Thanks for following my blog!

  7. ann says:

    This looks really delicious! I love all of these flavors!

  8. ceodraiocht says:

    Oh, I have abunch of shitakes right now – I might just have to substitute the oyster shrooms and try this. Love the flavors you’ve paired.

  9. My wife (AKA the LUCKY WIFE) read this recipe to me and seemed a little concerned about the “oyster” mushrooms. She was unaware that it was just a name and not a flavor! LOL. She hates oysters! But when I explained the recipe to her…she is on board. The sweetness and crunch of the coconut, spicy kick of the ginger, saltiness of the soy sauce, nutiness in the sesame oil and then a splash of citrus to brighten it all? Sounds loaded with flavor! The presentation is awesome. We will try this one!!! We are stir fry nuts.

  10. @ The Chef — HAHAHAHA! That’s awesome… thanks for clearing up the muddy water. 🙂 I’m completely, 100 thousand percent with your wife on the flavor of oysters… glad you’re both on board and thank you for the lovely compliments!

  11. ButterYum says:

    Oh man, reading your post made me so very hungry! And I can’t believe you’re getting CSA Boxes already!

    Happy Foodie Friday
    ButterYum

  12. Mary says:

    This sounds and looks sooo delicious! What a a lovely combo of flavours!!!

    Mary xo

  13. Val says:

    This looks truly incredible.

  14. This sounds so delicious Erin! Fresh and light which is what I really need these days. 🙂 Thanks so much for linking this up to Inspiration Friday!
    Vanessa

  15. This sounds delicious! I love a good stir-fry.

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