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Stir Fry Sesame Chicken and Mushrooms

Pairs with Hahn Appellation GSM and Winery Selection Merlot

Serves 4

INGREDIENTS

  • 1 pound boneless skinless chicken thighs - cut into 1” strips
  • 6-8 ounces shiitake mushrooms - halved
  • 2-3 cups Napa cabbage - thinly sliced
  • 5 scallions - cut into 1” pieces
  • 6 garlic cloves - rough chop
  • 1 small chili - optional - seeded and thinly sliced or 1 T chili sauce or 1 tsp chili flakes
  • 2 T ginger - grated on microplane
  • 2-3 cups basil - rough chop or torn
  • 2 tsp cornstarch
  • 3 T soy sauce
  • 3/4 cup sake’ wine
  • 2 T brown sugar, honey or maple
  • 2 T neutral oil
  • 3 T toasted sesame oil
  • 1 T toasted sesame seeds - garnish
  • 4 cups steamed rice for serving

DIRECTIONS

Prepare chicken and pat dry on a plate - set aside. Prepare your “mise en place” (all ingredients prepped) and have in bowls ready to go. In a small bowl, whisk together soy sauce, sake, maple, (or other sweetener) , sesame oil and cornstarch - set aside.

In a large skillet or wok, heat oil over medium heat. When hot, add chicken and cook for 7-10 minutes, in two batches, then place on sheet pan. Add the mushrooms to the pan and cook for another 5 minutes, add oil as needed.  When done, place on sheet pan. Place chicken back in pan - add the scallions, garlic, ginger, chili - cook another 3-5 minutes - stirring. Add the soy mixture, cabbage and mushrooms and cook until sauce is thickened. Add basil, toss and place on a serving platter. Garish with sesame seeds, more fresh basil leaves and serve with steamed rice. 

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