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Chicken and Mushroom Stir Fry Recipe

This easy chicken and mushroom stir fry recipe combines chicken with shiitake and white button mushrooms in a delicious light sauce. Try this chicken and mushroom stir fry recipe and let me know what you think in the Chinese food forum found here. Enjoy!

To watch a video for these instructions click here.

3 boneless skinless chicken breasts
10 fresh shiitake mushrooms
4 oz white button mushrooms
3 tbsp peanut oil
2 tsp jarred pre chopped garlic

Marinade:
1 tbsp soy sauce
1 tbsp shao hsing wine
2 tsp cornstarch
1 tsp peanut oil

Sauce:
cup beef broth
2 tbsp shao hsing wine
1 tbsp soy sauce
2 tsp sugar
2 tsp cornstarch

  1. Remove all of the fat from the chicken breasts and then cut them into 1 inch to 1 inch pieces and place them in a container with a tight fitting lid.

  2. Next, add the marinade in the following order. First stir in the soy sauce and shao hsing wine, mixing it in thoroughly. Then slowly sprinkle in the cornstarch using your hand to make sure that it coats each piece of chicken evenly. Finally, stir in the peanut oil. Then cover it and let it sit at room temperature for 20 minutes.

  3. While the chicken marinates, prepare the other ingredients. Clean both the shiitake and white button mushrooms by gently wiping them with a paper towel. Then remove all of the stems and cut the caps in half. Set these mushrooms aside.

  4. In a large cup mix together all of the ingredients for the sauce except for the cornstarch and set this mixture aside.

  5. In a smaller cup, mix the cornstarch with just a little water until it dissolves. This will be the thickener for the sauce. Set this mixture aside.

  6. Once the chicken has marinated, heat a wok on high.

  7. When the wok is hot, add the peanut oil and let it get hot.

  8. Once the oil is hot, add the chicken and stir fry it for about 4 minutes, or until lightly browned. Then remove it and place it on a plate lined with paper towels and set it aside.

  9. Next add the pre chopped garlic and stir fry it for 30 seconds or just until fragrant.

  10. Then add the mushrooms and stir fry them for 2 minutes.

  11. After 2 minutes, add in the sauce and bring it to a boil. Then turn the heat to low and let it simmer for just 1 minute.

  12. Add in the cornstarch and stir constantly until the sauce thickens.

  13. Once the sauce becomes thick, return the chicken to the wok and stir until everything is coated with the sauce.

  14. When everything is coated with the sauce, remove it from the heat and serve. Makes about 3 servings.

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