Shredded Chicken and Mixed Mushrooms Recipe

shredded chicken with mixed mushrooms recipe
  • Yield: 4 serving plates
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 20m
  • Ready In: 30m

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Nutritional Info

This information is per serving.

  • Calories

  • Protein

    34.2 g
  • Carbohydrate

    26.4 g
  • Fat

    6.1 g
  • Cholesterol

    99.5 mg
  • Sodium

    659 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 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 cornstarch is completely dissolved. Add cornstarch mixture to the pan. Stir fry, stirring occasionally, for further 1 minute. Add stripped chicken, five-spice powder, grated ginger, and chicken stock. cook for 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


  • 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


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.

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