Chicken Mushroom Stir Fry Recipes

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CHINESE MUSHROOM CHICKEN STIR FRY



Chinese Mushroom Chicken Stir Fry image

This Panda Express style Chinese mushroom chicken is very easy to make and perfect for a weekday dinner. The tender chicken bites are cooked in an aromatic savory sweet sauce with juicy mushrooms and crispy bamboo shoots. {Gluten-Free adaptable}To make the dish gluten free, use tamari or coconut amino to replace soy sauce, use dry sherry instead of Shaoxing wine, and make sure to use a gluten free oyster sauce or homemade oyster sauce.

Provided by Maggie Zhu

Categories     Main

Time 20m

Number Of Ingredients 16

10 oz. (300 g) boneless skinless chicken breast ((or thighs), sliced to 1/4" (5mm) thickness (about 1 chicken breast or 2 thighs))
1 tablespoon soy sauce
1 tablespoon Shaoxing wine ((or dry sherry))
1 tablespoon cornstarch
3 tablespoons oyster sauce
2 tablespoons Shaoxing wine ((or dry sherry))
2 tablespoons soy sauce
1/3 cup chicken stock
2 teaspoons sugar
2 teaspoons cornstarch
2 to 3 tablespoons peanut oil ((or vegetable oil))
1/2 lbs (225 g) mushrooms ((white or baby portabella))
1 cup sliced bamboo shoots (, drained)
3 cloves garlic (, chopped)
2 teaspoons ginger (, minced)
2 green onions (, chopped)

Steps:

  • Combine chicken and all the marinade ingredients in a big bowl. Stir to mix well. Let marinate for 15 minutes while preparing the other ingredients.
  • Combine all the sauce ingredients in a medium-sized bowl. Stir to mix well.
  • Heat oil in a large skillet over medium-high heat until hot. Spread the chicken in the skillet in a single layer. Sear until the bottom turns golden without moving it, 1 minute or so. Stir and flip to cook the other side, until turns golden, another minute or so. Transfer the cooked chicken pieces to a big plate and set aside.
  • Add the remaining 1 tablespoon oil and the mushrooms. Cook and stir until the mushrooms are cooked through and the liquid evaporated.
  • Add the bamboo shoots, garlic, ginger, and onion. Drizzle with a bit more oil if the pan looks dry. Stir and cook for a minute.
  • Stir the sauce again to thoroughly dissolve the cornstarch and pour it into the pan. Stir a few times until the sauce thickens.
  • Add the chicken back into the skillet. Stir to coat everything well with the sauce. Immediately transfer everything to a big plate.
  • Serve hot over steamed rice as a main dish.

Nutrition Facts : ServingSize 4 g, Calories 216 kcal, Carbohydrate 16.8 g, Protein 18.8 g, Fat 8.9 g, SaturatedFat 1.2 g, Cholesterol 45 mg, Sodium 737 mg, Fiber 1.9 g, Sugar 7.5 g

CHICKEN MUSHROOM STIR-FRY



Chicken Mushroom Stir-Fry image

Meet the Cook: I'm a nurse in a small hospital, and I like to try out recipes on co-workers. When I had them sample this one, the casserole dish ended up empty! -Christina Thompson, Howell, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 18

1 tablespoon soy sauce
1 large egg white
1 teaspoon sesame oil
1/2 teaspoon brown sugar
1 teaspoon cornstarch
1/8 teaspoon white pepper
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
2 tablespoons cornstarch
1/2 cup chicken broth
1/4 cup oyster sauce
2 tablespoons cold water
4 tablespoons vegetable oil, divided
1-1/2 teaspoons minced fresh gingerroot
2 garlic cloves, minced
2 green onions, sliced
4 medium carrots, cubed
1 pound fresh mushrooms, quartered
1/4 pound fresh snow pea pods, trimmed and cut in half

Steps:

  • In a bowl, combine first six ingredients; toss with chicken. Refrigerate for 30 minutes. In a small bowl, combine the cornstarch, broth, oyster sauce and water until smooth. Set aside. , In a wok or large skillet, heat 2 tablespoons oil over medium-high. Add ginger, garlic and onions; stir-fry 1 minute. Add chicken and continue to stir-fry until the chicken is no longer pink. Remove chicken and vegetables from pan. Add remaining oil; stir-fry carrots 3 minutes or until crisp-tender. Add mushrooms and pea pods; stir-fry 1 minute. Return chicken and vegetables to pan. Stir broth mixture and pour into skillet, cook and stir until the sauce is thickened. Serve immediately.

Nutrition Facts : Calories 246 calories, Fat 12g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 762mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges

CHICKEN, MUSHROOM AND ASPARAGUS STIR-FRY



Chicken, Mushroom and Asparagus Stir-Fry image

A delicious stir-fry ready in just 25 minutes! This tasty chicken, mushroom and asparagus dish served with rice is perfect for an Asian dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 10

1 cup uncooked regular long-grain white rice
2 cups water
2 tablespoons vegetable oil
1 lb chicken breast strips for stir-frying
1 lb asparagus spears, trimmed, cut into 2-inch pieces
1 medium onion, cut into 1/2-inch wedges
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
1/4 cup water
1/2 cup stir-fry sauce
1/4 cup oyster sauce

Steps:

  • Cook rice in water as directed on package.
  • Meanwhile, in wok or 10-inch skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Add chicken strips; stir-fry 5 to 6 minutes or until no longer pink in center. Remove chicken from wok; place on plate.
  • Add remaining 1 tablespoon oil to wok. Add asparagus and onion; stir-fry 3 minutes. Add mushrooms; stir-fry 3 minutes longer. Add water; cover and steam 2 to 3 minutes or until asparagus is tender.
  • Meanwhile, in small bowl, mix stir-fry sauce and oyster sauce. Add sauce mixture and return chicken to wok; stir-fry about 1 minute longer or until hot.

Nutrition Facts : Calories 460, Carbohydrate 55 g, Cholesterol 70 mg, Fat 2, Fiber 2 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1890 mg, Sugar 9 g

CHICKEN & VEGGIE STIR-FRY RECIPE BY TASTY



Chicken & Veggie Stir-Fry Recipe by Tasty image

Getting take-out is a crave-worthy indulgence. And with our easy chicken veggie stir fry recipe, you can recreate the magic of a Chinese takeout right in your very own kitchen. Feel free to mix up the protein or vegetables depending on what you have in your fridge. The simple sauce packs a flavor punch that will bring the dish together, no matter what.

Provided by Robin Broadfoot

Categories     Dinner

Time 32m

Yield 6 servings

Number Of Ingredients 13

1 lb chicken breast, cubed
salt, to taste
pepper, to taste
1 lb broccoli florets
8 oz mushroom, sliced
3 tablespoons oil, for frying
3 cloves garlic, minced
1 tablespoon ginger, minced
2 teaspoons sesame oil
⅓ cup reduced sodium soy sauce
1 tablespoon brown sugar
1 cup chicken broth
¼ cup flour

Steps:

  • In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside.
  • In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
  • Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
  • Return the chicken and vegetables to the saucy pan, stir until heated through.
  • Serve with hot rice or noodles.
  • Enjoy!

Nutrition Facts : Calories 393 calories, Carbohydrate 23 grams, Fat 20 grams, Fiber 2 grams, Protein 27 grams, Sugar 4 grams

GARLIC-MUSHROOM CHICKEN THIGH STIR-FRY



Garlic-Mushroom Chicken Thigh Stir-Fry image

This stir-fry is flavorful and full of assorted vegetables. I use the Better than Bouillon® garlic paste in my sauce, but feel free to use a different brand. Serve with cooked rice or chow mein noodles.

Provided by thedailygourmet

Categories     World Cuisine Recipes     Asian

Time 20m

Yield 2

Number Of Ingredients 16

⅓ cup water
2 tablespoons brown sugar
2 tablespoons vinegar
1 ½ tablespoons soy sauce
1 ½ teaspoons sesame oil
1 teaspoon garlic paste
1 teaspoon fish sauce
1 teaspoon oyster sauce
2 teaspoons tapioca flour
1 tablespoon sesame oil
1 green bell pepper, sliced into strips
4 ounces portobello mushrooms, sliced
1 small onion, cut into wedges
8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces
2 cloves garlic, sliced
½ teaspoon minced fresh ginger

Steps:

  • Combine water, brown sugar, vinegar, soy sauce, sesame oil, garlic paste, fish sauce, and oyster sauce in a bowl. Dissolve tapioca flour in soy sauce mixture to make the sauce. Set aside.
  • Heat sesame oil in a large wok. Add bell pepper, mushrooms, and onion. Cook, stirring occasionally, until vegetables have softened, about 5 minutes. Add chicken and cook until chicken is no longer pink inside and juices run clear, about 5 minutes. Add sliced garlic; cook and stir until garlic is fragrant, about 1 minute. Pour in sauce. Cook and stir until sauce thickens slightly, about 5 minutes.

Nutrition Facts : Calories 409.9 calories, Carbohydrate 29.2 g, Cholesterol 73.2 mg, Fat 22 g, Fiber 2.7 g, Protein 23.6 g, SaturatedFat 4.6 g, Sodium 1041 mg, Sugar 17.4 g

QUICK CHICKEN MUSHROOM AND BROCCOLI STIR-FRY



Quick Chicken Mushroom and Broccoli Stir-Fry image

Make and share this Quick Chicken Mushroom and Broccoli Stir-Fry recipe from Food.com.

Provided by taliatalent

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb sliced mushrooms
2 heads broccoli
1 whole onion, sliced
1 fresh garlic clove
1/4 cup chicken broth
2 chicken breasts, cut into pieces
2 tablespoons soya sauce
salt
pepper
2 tablespoons vegetable oil

Steps:

  • Heat oil in wok over medium-low heat.
  • Cook chicken till golden brown.
  • Add onion and garlic, continue to cook till onions carmelized. Stir frequently.
  • Add mushrooms, broccoli, salt, pepper, chicken broth, and soya.
  • cover, and continue to cook till vegetables tender. NOTE: Tastier if broth left over, so do not overcook, cook on lower temperature.
  • Serve with a side of rice if you'd like.
  • Awsome!

Nutrition Facts : Calories 333.1, Fat 15.1, SaturatedFat 3, Cholesterol 46.4, Sodium 702.3, Carbohydrate 27.3, Fiber 9.6, Sugar 8.8, Protein 28.8

THAI STIR-FRIED CHICKEN WITH MUSHROOMS



Thai Stir-Fried Chicken with Mushrooms image

A lovely stir-fry using fresh shiitake mushrooms. If you don't have those, use dried, and soak them in warm water before using.

Provided by PalatablePastime

Categories     Chicken Breast

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 tablespoons vegetable oil
1 onion, cut into slivers
5 cloves garlic, chopped
2 lbs boneless skinless chicken breasts, cut into bite-sized pieces
2 tablespoons soy sauce
2 tablespoons ginger, finely chopped
2 tablespoons chopped fresh mint leaves
8 -10 fresh shiitake mushrooms, sliced
5 green onions, cut into 1 ",pieces
2 -3 fresh Thai red chili peppers, sliced (or 1 tsp. dried red pepper flakes, either optional)
2 tablespoons rice wine vinegar
1 teaspoon granulated sugar
2 tablespoons fish sauce
hot steamed rice

Steps:

  • Heat oil in wok and stir-fry onions until limp; add garlic and stir-fry for 2 minutes more.
  • Remove onion and garlic; add chicken and stir-fry; add soy sauce, ginger, 2/3 of mint leaves, mixing into chicken.
  • Add mushrooms, green onions, chilies, onion, garlic, and cook, until chicken is just cooked and tender.
  • Then quickly season with vinegar, sugar, and fish sauce, stirring well; then remove from heat.
  • Taste for seasoning; add 1 tbsp more fish sauce if you prefer.
  • Garnish with remaining mint; serve with hot steamed rice.

MUSHROOM ASPARAGUS CHICKEN STIR FRY RECIPE



Mushroom Asparagus Chicken Stir Fry Recipe image

Provided by Six Sisters Stuff

Yield 4

Number Of Ingredients 8

2 bundles asparagus
3/4 cup sliced mushrooms
2 Tablespoons olive oil (divided)
3 boneless skinless chicken breasts
1/2 cup chicken broth
2 Tablespoons lemon juice
1 teaspoon lemon pepper seasoning
dash pepper (we used fresh cracked)

Steps:

  • Heat stove to medium-high heat.
  • Cut asparagus into 2" pieces and place in a pan or skillet.
  • Chop mushrooms and place in skillet with asparagus.
  • Saute in 1 Tablespoon of olive oil until asparagus goes soft.
  • Set aside, and keep warm.
  • Cut boneless, skinless chicken breasts. In a deep skillet combine diced chicken chunks, chicken broth, 1 Tablespoon olive oil, lemon juice, and lemon pepper.
  • Cook until the chicken is cooked all the way through and there is no pink, and the juices are almost all absorbed.
  • Add the vegetables into the pan with the chicken.
  • Cook until the chicken is a golden brown, and everything is heated through.
  • Add a dash of pepper.
  • Enjoy!

Nutrition Facts : Servingsize 1 serving, Calories 741 kcal, Fat 37 g, SaturatedFat 6 g, Cholesterol 261 mg, Sodium 985 mg, Carbohydrate 14 g, Sugar 7 g, Protein 88 mg

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From sizzleandchill.com


CHINESE STIR-FRIED OYSTER MUSHROOMS WITH CHICKEN
2021-12-08 Heat a seasoned wok over high heat. Add 1 teaspoon of the oil, swirl it around, then add the mushrooms and stir-fry for a couple of minutes until nearly cooked. Set aside. Reheat the wok over high heat and then add the remaining oil and swirl it around. Add the chicken and stir-fry to separate the slices.
From mission-food.com


20 MINUTE CHICKEN BROCCOLI STIR-FRY | GIMME DELICIOUS
2020-09-30 Heat a large heavy-duty pan on high heat. Add the oil, garlic, and ginger, sautee for 30 seconds or until it begins to brown. Add the chicken and cook for 5-7 minutes or until the chicken is browned and cooked through. Add the broccoli and mushrooms and stir for 2 minutes or just until the broccoli begins to soften.
From gimmedelicious.com


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