Stir Fried Chicken With Broccoli Rabe
|Dried shiitake mushrooms||1 Ounce (4 Pieces)|
|Hot water||1 Cup (16 tbs)|
|Vegetable oil||3 Teaspoon|
|Minced fresh ginger||2 Teaspoon|
|Minced garlic||2 Teaspoon|
|Skinless boneless chicken breasts||1 Pound, cut into 1 -inch cubes|
|Green onion with tops||2 , finely chopped (To Make 1/4 Cup)|
|Broccoli rabe||8 Ounce, cut into 2-inch lengths|
|Reduced-sodium soy sauce||1 Tablespoon|
|Rice wine/Dry sherry / water||2 Tablespoon|
|Cornstarch||2 Teaspoon, mixed with 1 tablespoon water|
|Dark sesame oil||1 Tablespoon|
1 Place the mushrooms in a shallow bowl, add the hot water, then weight down the mushrooms with a plate so that they remain submerged. Let soak for 20 minutes. Over a glass measuring cup drain the mushrooms through a sieve lined with paper toweling and reserve 1/2 cup of the soaking liquid. Slice the mushrooms, discarding the stems.
2 In a 12-inch nonstick skillet, heat 2 teaspoons of the vegetable oil over moderately high heat until hot but not smoking. Add the ginger and garlic and stir-fry for 30 seconds. Add the chicken and mushrooms and stir-fry for 2 minutes or until the chicken is no longer pink. Transfer the mixture to a plate.
3 Heat the remaining teaspoon of vegetable oil in the skillet. Add the green onions and stir-fry for 30 seconds, then add the broccoli rabe and stir-fry 1 minute more. Return the chicken and mushrooms to the skillet, then add the reserved soaking liquid, the soy sauce, and wine. Bring to a boil and cook, covered, for 1 minute.
4 Stir the cornstarch mixture, add it to the skillet, and cook, stirring, for 2 to 3 minutes or until the sauce is slightly thickened. Stir in the sesame oil.