Recipe: Autumn Chicken Mushroom Stir-Fry

This delicious stir-fry recipe combines ingredients that Traditional Chinese Medicine (TCM) considers appropriate for the Fall season. As temperatures drop and the air becomes drier, TCM emphasizes the importance of nourishing the lungs, strengthening the immune system, and providing warmth to the body. The chicken in this dish supplies high-quality protein and is considered a warming ingredient, which helps counteract the cooler weather. Mushrooms, such as shiitake and wood ear, are believed to support the lungs and boost immunity, making them excellent choices for the Fall. Additionally, ingredients like ginger, garlic, and peppers offer a warming quality and aid in digestion, which is particularly beneficial during this season when the digestive system may become more susceptible to imbalances. Overall, this dish combines these ingredients in a harmonious way to help the body adapt and thrive during the Autumn months. With a balance of warm and nourishing elements, it’s a perfect dish to enjoy as the weather turns cooler, supporting the lungs, boosting the immune system, and providing warmth.

Ingredients:

For the Marinade:

• 1 pound boneless, skinless chicken breast or thigh, thinly sliced
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine (Chinese cooking wine)
• 1 teaspoon cornstarch
• 1/2 teaspoon grated ginger
• 1/2 teaspoon grated garlic
• Pinch of white pepper

For the Stir-Fry:

• 2 tablespoons vegetable oil
• 1/2 cup sliced shiitake mushrooms
• 1/2 cup sliced wood ear mushrooms (also known as black fungus)
• 1/2 cup thinly sliced carrots
• 1/2 cup thinly sliced bell peppers (preferably red or orange for color)
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1/4 cup chicken broth or water
• 1 tablespoon oyster sauce
• 1 teaspoon soy sauce
• 1/2 teaspoon dark soy sauce (for color)
• 1/2 teaspoon sugar
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions:

1. In a bowl, combine the chicken slices with the marinade ingredients: soy sauce, Shaoxing wine, cornstarch, grated ginger, grated garlic, and white pepper. Mix well, ensuring the chicken is evenly coated. Let it marinate for 15-20 minutes.

2. Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the marinated chicken and stir-fry until it’s no longer pink, about 3-4 minutes. Remove the chicken from the wok and set it aside.

3. In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and grated ginger, and stir-fry for about 30 seconds until fragrant.

4. Add the sliced shiitake mushrooms, wood ear mushrooms, carrots, and bell peppers to the wok. Stir-fry for 2-3 minutes until the vegetables begin to soften.

5. Return the cooked chicken to the wok and combine it with the vegetables.

6. In a small bowl, mix together the chicken broth or water, oyster sauce, soy sauce, dark soy sauce, sugar, salt, and pepper. Pour this sauce over the chicken and vegetables.

7. Stir-fry for an additional 2-3 minutes until everything is well-coated and heated through. Taste and adjust the seasoning if needed.

8. Garnish the stir-fry with chopped green onions and serve hot. You can enjoy this dish with steamed rice or noodles.

Traditional Chinese Medicine believes that the ingredients in this recipe help support the body during the Fall season by providing warmth, nourishing the lungs, and boosting the immune system. Enjoy the comforting flavors and health benefits of this Autumn Chicken and Mushroom Stir-Fry!