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Chicken Mushroom Stir-Fry Recipe

Chicken Mushroom Stir-Fry 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
TOTAL TIME: Prep: 20 min. + marinating Cook: 10 min. YIELD: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

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.

Nutritional Facts

1 each: 246 calories, 12g fat (2g saturated fat), 42mg cholesterol, 762mg sodium, 14g carbohydrate (4g sugars, 3g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat, 3/4 starch.

Reviews for Chicken Mushroom Stir-Fry

Sort By :
MY REVIEW
nettyb User ID: 1200484 11619
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
nettyb User ID: 1200484 38872
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
lmenard1 User ID: 1280945 12259
Reviewed Jan. 14, 2009

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

Lori"

MY REVIEW
Topaze User ID: 1578078 12439
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
mommy2k User ID: 2796066 20677
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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Wine Pairings

Light-Bodied White Wine

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