Are you looking for a quick and tasty meal that’s ready in just 10 minutes? Look no further! This speedy Chinese chicken mushroom stir-fry recipe is your ticket to a delicious dinner.
And the best part is that it’s faster than ordering a takeaway.
This delicious stir fry is bursting with nutrients from the vegetables and lean protein from the chicken. The chicken thighs are marinated in a flavorful blend of soy sauce and rice wine, and the corn flour coating helps to keep the meat moist and adds thickness to the sauce. This dish is sure to satisfy your taste buds and your nutritional needs.
Everything you need to make this chicken mushroom stir fry
What makes Chinese stir-fried chicken exceptionally tender and succulent?
After years of cooking this dish, I’ve discovered three little tricks to make sure the chicken in this stir-fry recipe comes out tender and juicy:
- Use chicken thighs that are well-marbled with fat, as they tend to be more tender and flavorful than lean cuts.
- Coating chicken with cornstarch is a popular Chinese cooking technique that is used to lock in the juices of the chicken and protect them from getting tough.
- It is important to cook chicken and vegetables separately. This prevents the over-cooking of any of the ingredients.
How do you cook this chicken mushroom stir fry dish
To cook this chicken and mushroom stir fry, you will need to cook the chicken and mushroom separately, as they have different cooking times.
- Cook the chicken until it is fully cooked through and set it aside.
- Cook the mushroom until it is tender.
- Combine the cooked chicken and mushroom together in the pan and stir until they are well mixed and heated through.
Ingredients for Chinese chicken mushroom stir fry
- Chicken: Use the chicken thighs in this recipe as they are juicy, tender, and less likely to be overcooked.
- Corn flour: In this recipe corn flour is cornstarch. For a more authentic Chinese cooking experience, I recommend using sweet potato starch instead of cornstarch. This substitution will give the chicken a more silky texture.
- Rice wine: Rice wine is not only useful for adding flavor to the chicken in this stir fry. You can also sprinkle a few drops of it right before turning off the heat to intensify the overall taste of the dish.
- Mushroom and oil: The mushrooms absorb a lot of oil and get too dry on their own. Add more oil in step two and make sure they don’t burn or stick.
FAQs
Q: Can I use a different type of mushroom?
A: Yes, you can use a different type of mushroom. Different types of mushrooms have different textures, so you might want to adjust the cooking time accordingly.
Q: What do you serve with this chicken and mushroom stir fry?
A: You can enjoy it as a standalone dish with a side of rice, or use it as the topping for a bowl of noodle soup.
More Chicken recipes
Chicken mushroom stir fry
Ingredients
- 400 g boneless and skinless chicken thighs (cut into one-inch pieces)
- 250 g mushroom (sliced)
- 50 g spring onion (cut into 1cm pieces)
- 1 tablespoon soy sauce
- 1 tablespoon rice wine
- 1 tablespoon corn flour
- 1 pinch salt
- 3 tablespoon olive oil
Instructions
- Cooking the chicken: Mix the chicken with soy source, rice wine and corn flour. Heat a non-stick fry pan on high heat. Add 1 tablespoon oil and chicken pieces and spread out evenly. Stir fry for 3 minutes or until lightly browned. Remove chicken from the pan and set aside.
- Cooking the mushroom: Add 2 tablespoons of oil, the white part of the spring onion, a pinch of salt and the mushroom to the frying pan and stir fry until mushrooms are softened. (Add more oil if they get too dry)
- Mixing chicken and mushroom: Add the chicken back in, and stir fry for 3-4 minutes. Turn off the heat, stir in the remaining spring onion and serve. (sprinkling a few drops of rice wine right before turning off the heat. optional)
Recipe Notes:
- Chicken: Use the chicken thighs in this recipe as they are juicy, tender, and less likely to be overcooked.
- Corn flour: In this recipe corn flour is cornstarch. It is for thickening the sauce. For a more authentic Chinese cooking experience, I recommend using sweet potato starch instead of cornstarch. This substitution will give the chicken a more silky texture.
- Rice wine: Rice wine is not only useful for adding flavor to the chicken in this stir fry. You can also sprinkle a few drops of it right before turning off the heat to intensify the overall taste of the dish.
- Mushroom and oil: The mushrooms absorb a lot of oil and get too dry on their own. Add more oil in step two and make sure they don’t burn or stick.
Nutrition Information:
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