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Chicken Mushroom Stir-Fry Recipe
Chicken Mushroom Stir-Fry Recipe photo by Taste of Home

Chicken Mushroom Stir-Fry Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. + marinating Cook: 10 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. + marinating Cook: 10 min.
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Chicken Mushroom Stir-Fry in Country Woman January/February 1991, p29

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.

Light-Bodied White Wine

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

Reviews for Chicken Mushroom Stir-Fry

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jan. 16, 2009

"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."

MY REVIEW
Reviewed Jan. 16, 2009

"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."

MY REVIEW
Reviewed Jan. 14, 2009

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

Lori"

MY REVIEW
Reviewed Jan. 13, 2009

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

MY REVIEW
Reviewed Jan. 28, 2008

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

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