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
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.
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.
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