Sunshine Shick’n

Hearty shiitake mushrooms are cut to resemble thinly sliced chicken and then fried until crispy in this shick’n (vegan shiitake mushroom “chicken”) stir-fry. Coated in a sweet and savory sauce starring Tabitha’s Sunshine Seasoning (herby with a kiss o... Hearty shiitake mushrooms are cut to resemble thinly sliced chicken and then fried until crispy in this shick’n (vegan shiitake mushroom “chicken”) stir-fry. Coated in a sweet and savory sauce starring Tabitha’s Sunshine Seasoning (herby with a kiss of heat), you’ll want to give this a try! Created in partnership with Tabitha Brown. Read More Read Less
15m
PREP TIME
10m
COOK TIME
319
CALORIES
11
INGREDIENTS

Servings: 2

Ingredients

INSTRUCTIONS

  • 1 Place mushrooms in large heat-safe bowl. Add boiling water. Let stand 10 minutes or until mushrooms are re-hydrated. Drain well, squeezing to release excess water from mushrooms.
  • 2 Remove stems from mushrooms; discard. Using kitchen shears, cut each mushroom, starting from the outside edge and spiraling in towards the center, to form a long thin strip (about 1/4-inch thick). Place corn starch in large bowl. Add mushroom strips; toss to coat well.
  • 3 Heat oil in large skillet or wok on medium-high heat until shimmering. Add mushrooms, working in batches; stir-fry 2 minutes or until golden brown. Remove from skillet. Drain all but 1 tablespoon oil from skillet. Add green onions, ginger and garlic. Cook until fragrant. Stir in coconut aminos, agave nectar, water and Seasoning; cook 1 minute longer. Return mushroom strips to pan, tossing to coat in sauce. Stir-fry 1 minute until heated through. Sprinkle with additional sliced green onion to serve.

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