Chicken & Mushroom Stir Fry
This is Chinese in origin as they are the masters of stir frying. This sounds good, and uses my favorite mushroom, the Straw mushrooms. For those in the States, you can use a can of Straw mushrooms, canned whole and cut in half, for those in Asia, go with fresh and halved. On my to cook list.
Ingredients
- 1 chicken breast, boneless, skinless
- 1 can Straw mushrooms, or 2 cups fresh
- 1 teaspoon soy sauce
- 1 teaspoon corn flour
- 2 tablespoons cooking oil
- 1 red onion, sliced
- 1 inch piece of ginger, julienned
- 1/2 teaspoon black pepper
- 2 teaspoons soy sauce
- 2 teaspoons oyster sauce
- 1/4 cup water
- pinch salt
- cooked rice, for serving
Instructions
- Begin by slicing the chicken into thin strips, then mix in the 1 teaspoon of soy sauce and the corn flour. Let this sit for 5 to 10 minutes while you prepare the mushrooms.
- Prepare the mushroom, Straw mushrooms are unique in shape, cut them in half lengthwise only or they will just fall apart.
- Heat a wok or non stick wok-pan (what I will use) with the cooking oil. Add the chicken and stir fry and sear the chicken until no longer pink, do not over cook, as it will get cooked more later on. Remove the chicken from the pan and set aside.
- Same pan, add the onion and ginger. Stir fry until fragrant then add the mushrooms and stir fry for 1 minute. Return the chicken to the pan, season with the black pepper, 2 teaspoons of soy sauce, and the oyster sauce. Cook on high heat and stir fry.
- Stir in the water and stir until well mixed. Let the water reduce to thicken it.
- Season with salt to taste, serve with rice.
Notes
Low cost.
Adapted from an internet recipe.
wow i love mushroom recipe
Thank you, I look forward to your review if you prepare this.