Asian Chicken with Shiitake and Green Beans


One of the most popular species in the mushroom family, the shiitake mushroom has remained to be a favorite ingredient in a lot of Asian cookery. Its wonderful texture, excellent flavor and health benefits are just but few reasons why it is a preferred choice by foodies all over the world.

Originating from the Japanese word shii mushroom which describes the Japanese tree Castanopsis cuspidata that gives the dead logs on which shiitake mushrooms come from, these dark-colored mushrooms have been proven to contain medicinal properties. Studies show that steady use of these mushrooms may reduce the risk of cardiac disorders, certain types of cancer, allergies and promotes good blood circulation.

Given these nutritional facts about shiitake mushroom, it has become a favorite ingredient in a lot of food stores that advocate health and wellness. It’s even become a substitute for meat! Why, the taste of shiitake is said to be four to ten times more flavorful than the other type of mushrooms like button, Portobello or pearl mushrooms.

The flexible characteristic of the shiitake transcends from being just a second-fiddle ingredient to being the main ingredient in certain dishes. There was even a restaurant that once served adobo made out of shiitake mushrooms!  No wonder, it’s been around for centuries now.

2 whole breast fillets, skinned and sliced into bite-size pieces

5 pcs shiitake mushrooms, sliced

1 whole head of garlic, minced

1 medium onion, minced

2 pcs thumb-sized ginger, sliced

4 pcs green beans, cut 1 inch-long

1/2 cup hoisin sauce

3 tbsps sesame oil

1/2 cup canola oil

salt and pepper to taste

1 tsp chili sauce (optional)


Season Chicken with salt and pepper. Set aside.

In a skillet, saute ginger, garlic and onion. Add chicken and stir-fry until chicken is cooked (about 5 minutes).

Add hoisin and chili sauce. Stir until chicken pieces are well coated with hoisin sauce. Toss in mushrooms and green beans. Cook until green beans are medium-well in doneness. Serve hot.


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