[X]

Home > Recipes > Chicken Mushroom Stir-Fry

Chicken Mushroom Stir-Fry Recipe

Chicken Mushroom Stir-Fry Recipe photo by Taste of Home

Read reviews (6)

Rate recipe

Meet the Cook: I'm a nurse in a small hospital, and I like to try out recipes on co-workers. When I had them sample this one, the casserole dish ended up empty! -Christina Thompson, Howell, Michigan

This recipe is:

Contest Winning

Quick

Diabetic Friendly

[X]

Rate Chicken Mushroom Stir-Fry Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Chicken Mushroom Stir-Fry Recipe

Prep: 20 min. + marinating Cook: 10 min.

Yield: 6 Servings

20 10 30

Ingredients

1 tablespoon soy sauce
1 egg white
1 teaspoon sesame oil
1/2 teaspoon brown sugar
1 teaspoon cornstarch
1/8 teaspoon white pepper
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
2 tablespoons cornstarch
1/2 cup chicken broth
1/4 cup oyster sauce
2 tablespoons cold water
4 tablespoons vegetable oil, divided
1-1/2 teaspoons minced fresh gingerroot
2 garlic cloves, minced
2 green onions, sliced
4 medium carrots, cubed
1 pound fresh mushrooms, quartered
1/4 pound fresh snow pea pods, trimmed and cut in half

Directions

In a bowl, combine first six ingredients; toss with chicken. Refrigerate for 30 minutes. In a small bowl, combine the cornstarch, broth, oyster sauce and water until smooth. Set aside.
In a wok or large skillet, heat 2 tablespoons oil over medium-high. Add ginger, garlic and onions; stir-fry 1 minute. Add chicken and continue to stir-fry until the chicken is no longer pink. Remove chicken and vegetables from pan. Add remaining oil; stir-fry carrots 3 minutes or until crisp-tender. Add mushrooms and pea pods; stir-fry 1 minute. Return chicken and vegetables to pan. Stir broth mixture and pour into skillet, cook and stir until the sauce is thickened. Serve immediately. Yield: 6 servings.

Nutritional Facts One serving equals 299 calories, 14 g fat (0 saturated fat), 68 mg cholesterol, 431 mg sodium, 15 g carbohydrate, 0 fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat, 3/4 starch.

Originally published as Chicken Mushroom Stir-Fry in Country Woman January/February 1991, p29

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Chicken Mushroom Stir-Fry

Chicken Mushroom Stir-Fry

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-6) of 6 reviews

Sort Reviews:

Reviewed on Jan. 16, 2009 by nettyb

Oops, I forgot to add that I also used olive oil instead of vegetable oil. Healthier that way. And I cooked the carrots and green beans a little longer, adding a bit of water and covering it for a bit because I like my carrots and green beans to be a little more cooked than this called for. But that is a personal thing.

Reviewed on Jan. 16, 2009 by nettyb

I couldn't find oyster sauce so used black bean and garlic sauce instead and it was really good. I also substituted regular onion for the green onion and I am allergic to peas so I used green beans instead, adding them with the carrots and also added zucchini chunks with the mushrooms. This was really a good recipe and I will definitely make it again.

Reviewed on Jan. 14, 2009 by lmenard1

Angie, you can also use Schewan sauce. It's spicy, though.

Lori

Reviewed on Jan. 13, 2009 by Topaze

Hi, We lov, Stir Frys. But do not like oyster sause, What can I use instead of. Thank u Angie.

Reviewed on Jun. 20, 2008 by badkitty

This is delicious!I was wondering if you guys serve it over rice or with chinese noodles?

Reviewed on Jan. 28, 2008 by mommy2k

My 5 year old daughter is the world's pickiest eater, and she loved this dish. Yay!