CHINESE MUSHROOM CHICKEN STIR FRY
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
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
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
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
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
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
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
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
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
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
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
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
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
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
Provided by Six Sisters Stuff
Yield 4
Number Of Ingredients 8
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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- Prepare all the vegetables buy cut them into thin slices and cut the chicken breast into thin slices. Marinade the chicken slices with corn starch, sesame oil, sugar, baking soda and light soy sauce. Mix it well with hand and set aside for 10 to 15 minutes.
- In a small mixing bowl add the oyster sauce, light soy, sesame oil, sugar, corn starch, white pepper and vinegar. Mix well until sugar and con starch dissolve and set aside.
- Heat the large wok/pan into medium-high heat, drizzle 2 tablespoons of vegetable oil and stir fry the chicken slices 2-4 minutes until cooked through. Remove the chicken from pan and set aside.
- Clean the remaining crust from the pan, drizzle 1 tablespoon of oil, add onion slices and dry chillies and stir fry for few seconds, follow with the garlic slices, mushroom, and bell pepper slices. Continue cook for another 1-2 minutes and place the chicken slices back in.
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