Shredded Chicken and Mixed Mushrooms Recipe
2022-03-07- Cuisine: Chinese
- Course: Main Dish
- Skill Level: Expert
-
Add to favorites
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
282 -
Carbohydrates
26.4 g -
Cholesterol
99.5 mg -
Fat
6.1 g -
Fiber
3 g -
Protein
34.2 g -
Saturated Fat
3.6 g -
Serving Size
1 -
Sodium
659 mg -
Sugar
0 g -
Trans Fat
0 g -
Unsaturated Fat
2.2 g -
Potassium
645 mg
Shredded chicken and mixed mushrooms recipe. Shredded chicken breasts with mixed mushrooms, soy sauce, and vegetables cooked in a wok. Serve this delicious dish over the cooked fettuccine. You may also like Five-Spice Chicken with Vegetables:
Five-Spice Chicken with Vegetables Recipe
Makes 4 servings
Ingredients: 2 tablespoons (30 ml) sesame oil, 1 garlic clove, peeled and chopped, 3 scallions, trimmed and sliced, 1 tablespoon (15 ml) cornstarch, 2 tablespoons (30 ml) rice wine, 4 skinless and boneless chicken breasts, cut into strips, 1 tablespoon (15 ml) Chinese five-spice powder, 1 tablespoon (15 ml) grated fresh ginger, 1/2 cup (125 ml) chicken stock, 3½ oz (105 g) baby corn cobs, sliced, 3 cups (750 ml) bean sprouts, finely chopped scallions, to garnish, cooked jasmine rice
Instructions: In a wok, heat sesame oil over medium-high heat. Add chopped garlic and scallions and stir-fry, stirring occasionally, for 1 minute.
In a medium mixing bowl, combine cornstarch and rice wine. Mix until the cornstarch is completely dissolved. Add the cornstarch mixture to the pan. Stir-fry, stirring occasionally, for a further 1 minute. Add stripped chicken, five-spice powder, grated ginger, and chicken stock. Cook for a further 4 minutes, stirring occasionally.
Add sliced corn cobs and cook for 2 minutes, then add bean sprouts and cook, stirring, for another minute.
Remove cooked chicken and vegetables from the heat. Transfer to a serving plate. Garnish with chopped scallions. Serve with over freshly cooked jasmine rice.
Shredded Chicken and Mixed Mushrooms Recipe
Ingredients
- 2 tablespoons peanut oil
- 2 skinless and boneless chicken breasts
- 1 red onion, peeled and sliced
- 2 garlic cloves, peeled and finely chopped
- fresh ginger, grated
- 4 oz (120 g) baby white mushrooms
- 4 oz (120 g) cremini mushrooms, sliced
- 4 oz (120 g) shiitake mushrooms, halved
- 2 tablespoons (30 ml) Thai soy sauce
- 4 tablespoons chopped fresh parsley
- cooked fettuccine
- shredded Parmesan cheese
Method
Step 1
In a wok, heat peanut oil over medium-high heat. Add chicken breasts and cook, turning once, until browned and cooked through.
Step 2
Remove cooked chicken from the wok, using a slotted spoon. Set aside.
Step 3
Pour off any excess oil. Add sliced red onion, chopped garlic, and grated ginger and stir-fry for 1-2 minutes, or until softened. Add all the mushrooms and stir-fry fro further 2-3 minutes, or until they start to brown.
Step 4
Add soy sauce, and reserved chicken to the wok and fry, stirring occasionally for 1-2 minutes. Stir in chopped fresh parsley and serve immediately over cooked fettuccine. Sprinkle with shredded Parmesan cheese. Serve hot.