Shredded Chicken and 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 rice noodles. 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 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 9120 g) cremini mushrooms, sliced
  • 4 oz 9120 g) shiitake mushrooms, halved
  • 3 tablespoons (45 ml) curry paste
  • 2 tablespoons (30 ml) Thai soy sauce
  • 4 tablespoons chopped fresh parsley
  • cooked rice noodles


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 curry paste, soy sauce, and reserved chicken to the wok and fry, stirring occassionaly for 1-2 minutes. Stir in chiopped fresh parsley and serve immediately over cooked rice noodles.

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