Chicken, Black Fungus + Mushroom Stir-Fry
Cuisine: Asian Fusion
Serves: 4
  • 6 oz boneless skinless chicken breast
  • salt and pepper, to taste
  • 1 cup dried black fungus
  • 2 cups water
  • 3 scallions
  • 2 Tbs olive oil, divided
  • 1 Tbs rice vinegar
  • 8 cremini mushrooms, quartered
  • ½-inch piece ginger, minced
  • 1 cup chicken or vegetable stock
  • ½ bunch cilantro, chopped
  • 1 tsp toasted sesame oil
  • ¼ tsp red chili flakes
  1. Season both sides of chicken breast with salt and pepper. Set aside for 15 minutes to marinate while preparing other ingredients.
  2. Soak black fungus in warm water for 5 minutes. Fungus will expand once rehydrated. If fungus comes in big pieces, slices into smaller, 1-inch pieces. The edges will curl up after cooking.
  3. Prepare scallions by separating white stalks from long green leaves. Remove and discard the root end and mince the remaining white stalk. Chop green leaves into ½-inch long pieces.
  4. Cut chicken breast into bite-size cubes, measuring about ½-inch.
  5. In a large pan over medium heat, add 1 tablespoon olive oil, then add chicken pieces. Cook until browned on both sides, about 1 minute. Remove chicken from pan and set aside. Without turning off heat, add rice vinegar to deglaze pan.
  6. Add 1 tablespoon olive oil, fungus, mushrooms, ginger, and white stalk of scallions to the pan. Cook for about 1 minute, then add chicken pieces back into pan, along with 1 cup of stock. Continue cooking until all ingredients are cooked through and liquid has reduced, about 5–7 minutes.
  7. Stir in cilantro and green scallion pieces, saving some for garnish. Add sesame oil, red chili flakes, salt, and pepper to taste. Remove from heat.
  8. Garnish with cilantro and green scallions. Serve warm over short-grain brown rice or quinoa.
Allergens: nightshades
Recipe by Bauman College at