01 May Chicken and Oyster Mushroom Stir Fry

Provided by SMFM vendor Tree Folk Farm


  • 1 chicken breast
  • 6 oz oyster mushrooms
  • 1 small onion
  • 2 cloves garlic
  • 4 carrots
  • 1 red bell pepper
  • 3 baby bok choy
  • Salt
  • Pepper
  • 2 tablespoons soy sauce
  • 2 tablespoons olive oil (medium heat oil)


  1. Cut chicken so that it has even thickness. Rinse and dry chicken. Salt the chicken and allow moisture to surface (5 minutes). Pat dry.
  2. Heat oil in skillet over medium heat.
  3. Slice onion. Chop garlic.
  4. Place chicken in skiller and allow it to simmer in the oil. Flip after 6 minutes or chicken has started to brown.
  5. Cut mushrooms so that they are not stuck together. If mushroom caps are large, chop them up.
  6. Remove chicken from skillet and put on a plate. Add cracked pepper and cover with foil after all sides have caramelized.
  7. Chop vegetables (carrots, bell pepper, bok choy). Add onions, carrots, and mushrooms to the same skillet the chicken was cooked in. Don’t over-crowd pan.
  8. Once onions start to soften, add bell peppers. Stir for 5 minutes. Add boy choy to the pan.
  9. Cut chicken into bite-sized pieces, pour out juices, and return to pan.
  10. Add soy sauce and cook for another 4 minutes.
  11. Serve over rice. Enjoy!