Chinese Chicken And Mushroom (Stir Fry)
Here's how to make Chinese takeaway style chicken and mushroom stir fry with this easy recipe. It's quick, simple and tastes so good.
Ingredients
- 300 g Chicken Breast
- 8 Mushrooms (120g)
- 2 Garlic Cloves
- 1 Thumb-Sized Ginger
- 3 Spring Onions
Chicken Marinade
- ¼ tsp Bicarbonate Of Soda
- 1 tsp Light Soy Sauce Or Dark Soy Sauce
- 1 tsp Sesame Oil
- 1 tsp White Pepper
Stir Fry Sauce
- 250 ml Chicken Stock
- 2 tbsp Dark Soy Sauce
- 2 tbsp Shaoxing Cooking Wine Chinese Cooking Wine
- 1 tsp Oyster Sauce
- 1 tsp Sugar
- 1 tbsp Cornflour Mixed With 2tbsp Water
Instructions
- In a small mixing bowl add: chicken stock, dark soy sauce, Chinese cooking wine, oyster sauce, sugar and cornstarch mixed with water. Mix together and set aside for later use.
- Heat a wok or pan on a medium to high heat and a tablespoon of oil. Pour the spring onions into the wok and stir fry for 30 seconds.
- Add the diced chicken and continue to stir fry for a further 2 minutes or until the chicken is cooked on the outside.
- Pour the mushrooms into the wok and stir fry for a further two minutes. Then add the sliced garlic and ginger and stir until evenly distributed.
- Add the pre-mixed sauce to the wok, stir and leave to simmer for 10 minutes or until thickened. Stir occasionally to coat the chicken and mushrooms whilst the sauce is thickening.
Video
Nutrition
Calories: 326kcalCarbohydrates: 19gProtein: 41gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 100mgSodium: 1776mgPotassium: 1070mgFiber: 2gSugar: 6gVitamin A: 229IUVitamin C: 8mgCalcium: 41mgIron: 2mg
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