Chicken Stir-Fry with Marsala Wine
You can experiment with different combinations of fresh mushrooms in this recipe— oyster, porcini, and fresh shiitake mushrooms all add subtle variations in flavor and texture.
Serves: 4Hands-on: 30 minutesTotal: 50 minutesDifficulty: Easy
- 1 lb. boneless, skinless chicken breasts
- 6 Tbsp. dry Marsala wine, divided
- ½ tsp. salt
- ½ tsp. ground black pepper
- 2 tsp. cornstarch
- ¼ cup chicken broth
- 3½ Tbsp. olive oil, divided
- 2 thin slices ginger, chopped
- 2 cloves garlic, chopped
- 2 shallots, chopped
- ¼ lb. fresh mushrooms, thinly sliced
- 1 Tbsp. chopped fresh basil leaves
- 1 Tbsp. chopped Italian parsley
- Cut the chicken breasts into thin strips approximately 1½"–2" long. Place the chicken strips in a bowl and add 2 tablespoons wine, salt, black pepper, and cornstarch. Marinate the chicken for 20 minutes.
- In a small bowl, combine the chicken broth and 4 tablespoons wine. Set aside.
- Heat a wok or skillet on medium-high heat until it is almost smoking. Add 2 tablespoons oil. When the oil is hot, add the chicken strips. Let them sit briefly, then stir-fry, stirring and tossing the strips for 4–5 minutes until they turn white and are nearly cooked. Remove the chicken from the pan.
- Heat 1½ tablespoons oil in the pan. When the oil is hot, add the ginger and garlic. Stir-fry for 10 seconds.
- Add the shallots. Stir-fry for 1 minute or until they begin to soften, then add the sliced mushrooms. Stir-fry for about 2 minutes.
- Add the broth and wine mixture. Bring to a boil, then add the chicken back into the pan. Stir in the chopped basil. Stir-fry for 2 more minutes to blend all the ingredients and make sure the chicken is cooked through. Garnish with the fresh parsley.