Chinese Chicken and Mushroom Stir Fry Recipe
You can't beat a quick Chinese-style stir fry, and this simple and quick chicken and mushroom recipe is a real showstopper of a fakeaway!
Servings 2 Servings
Calories 477kcal
Ingredients
- 225 g Chicken Thighs 8oz
- 200 g Mushrooms 1½ Cups
- 35 g Ginger 1 thumb-sized piece
- 3 Cloves Garlic
- 1 Medium Hot Red Chilli Pepper
- 2 Spring Onions
- 2 tablespoon Cooking Oil
For the Marinade
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Dark Soy Sauce
- 1 teaspoon Cornflour
For the Sauce
- 2 tablespoon Oyster Sauce
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Chinkiang Vinegar
- 2 teaspoon Sugar
- ⅛ teaspoon MSG (Optional)
- 1 teaspoon Cornflour
- 1 teaspoon Toasted Sesame Oil
Instructions
- Combine the ingredients for the marinade and place them in a bowl.
- Cut the chicken into a 2cm (¾") dice and add it to the marinade.
- Combine all of the ingredients for the sauce in a bowl and mix well.
- Shred the green parts of the spring onion and finely slice the white parts.
- Submerge the shredded spring onion in cold water.
- Slice the mushrooms into 5mm (¼") slices.
- Peel and cut the ginger into batons as fine as you can manage.
- Slice the garlic as thinly as you can.
- Remove the seeds from the chilli pepper and cut into ribbons as thinly as you can.
- Heat a wok over a high heat, when it is shimmering hot, add the oil followed by the garlic and ginger. Stir fry for 15 seconds.
- Add the mushrooms and stir-fry for 2 minutes.
- Then throw in the chicken and stir fry for another 3-4 minutes.
- Pour in the sauce and cook until silky and thickened a little this will take 15-30 seconds.
- Finally, add the sliced spring onion and chilli pepper, and toss to combine.
- Top the final dish with the shredded spring onion.
Video
Nutrition
Serving: 1 | Calories: 477kcal | Carbohydrates: 19g | Protein: 32g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 26g | Cholesterol: 144mg | Sodium: 1979mg | Fiber: 3g | Sugar: 8g
