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Thai Portobello Chicken Stir-Fry

 Thai Portobello Chicken Stir-Fry
“My husband and I never met a mushroom we didn’t like…so this flavorful dish is a favorite. I cook the rice in the morning and reheat it while cooking the mushrooms and chicken.” —Susan Bazan, Sequim, Washington
6 ServingsPrep: 25 min. Cook: 20 min.


  • 1/2 cup Thai peanut sauce
  • 1/2 cup teriyaki sauce
  • 1/4 cup chunky peanut butter
  • 2 teaspoons Worcestershire sauce
  • 3/4 pound boneless skinless chicken breasts, cut into thin strips
  • 3 tablespoons olive oil, divided
  • 1 tablespoon sesame oil
  • 3 cups chopped sweet onions
  • 4 celery ribs, sliced diagonally
  • 2 medium carrots, sliced diagonally
  • 1/2 pound sliced baby portobello mushrooms
  • 4-1/2 teaspoons minced fresh gingerroot
  • 3 garlic cloves, minced
  • 1/3 cup thinly sliced green onions
  • Hot cooked rice


  • In a small bowl, combine the peanut sauce, teriyaki sauce, peanut
  • butter and Worcestershire sauce; set aside.
  • In a large skillet or wok, stir-fry chicken in 1 tablespoon olive oil
  • and sesame oil until no longer pink. Remove and keep warm.

2 of 2

Thai Portobello Chicken Stir-Fry (continued)

Directions (continued)

  • Stir-fry the sweet onions, celery and carrots in remaining oil for 4
  • minutes. Add the mushrooms, ginger and garlic; stir-fry 4-6 minutes
  • longer or until vegetables are crisp-tender.
  • Stir sauce mixture and add to the pan. Bring to a boil; cook and stir
  • for 2 minutes or until thickened. Add chicken; heat through.
  • Sprinkle with green onions. Serve with rice. Yield: 6 servings.
Nutritional Facts: 1 cup (calculated without rice) equals 330 calories, 20 g fat (3 g saturated fat), 31 mg cholesterol, 1,328 mg sodium, 20 g carbohydrate, 4 g fiber, 20 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.