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Thai Portobello Chicken Stir-Fry

Total Time

Prep: 25 min. Cook: 20 min.


6 servings

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
Thai Portobello Chicken Stir-Fry Recipe photo by Taste of Home


  • 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


  1. In a small bowl, combine the peanut sauce, teriyaki sauce, peanut butter and Worcestershire sauce; set aside.
  2. 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.
  3. 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.
  4. 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.

Can you freeze Thai Portobello Chicken Stir-Fry?

Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Sprinkle with green onions.

Nutrition Facts

1 cup: 330 calories, 20g fat (3g saturated fat), 31mg cholesterol, 1328mg sodium, 20g carbohydrate (10g sugars, 4g fiber), 20g protein.

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