Mushroom and Chicken Stir Fry


By Dane Feldman

Photo by Dane Feldman.

When I was living on campus in college, the dining halls were equipped with stir fry stations that offered great options. Students could pick from a wide variety of vegetables, meats, and seasonings. The chef cooked it right then and there exactly as we asked and because of that, I became infatuated with stir fry. What I like most about this kind of dish is that it’s so versatile, allowing for pretty much any kind of vegetable, meat, and spices. This one is heavy on the mushrooms making it hearty and fitting for winter.

What you’ll need:
1 1/2 lbs skinless/boneless chicken breast, cubed
1 large head bok choy
2 large leeks, green parts only
4 oz baby bella mushrooms
10 oz shitake mushrooms
6 oz sprouts
1 kung pao pepper, dried
1/4 tsp thai roasted red chili paste
1 tsp ginger
4 oz rice noodles
1 package ramen
3 cups chicken stock
1 tsp garlic, minced
1 tbsp soy sauce

Wash and pat dry the chicken before cubing it.

Soak and chop the bok choy. Wash and slice the mushrooms. Chop the leeks and kung pao pepper.

Saute the garlic and leeks together in a large saute pan or wok. Stir and add in the kung pao pepper once the leeks begin to soften.

Stir in the chicken once the leeks are soft. Cook the chicken and stir in the ginger.

When the chicken is cooked, put the chicken, leeks, and kung pao pepper in a bowl.

With the same pan or wok, saute the bok choy and mushrooms. Stir in the soy sauce and chili paste.

Cook the rice noodles and ramen together in a medium-sized pot.

Add the chicken back into the pan and stir. Bring it to a boil and put the sprouts in. Stir and serve over the noodles.