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Mushroom Chicken Recipe


This mushroom chicken stir fry combines diced chicken with mushrooms and zucchini in a deliciously flavorful sauce. Try this amazing mushroom chicken recipe and let me know what you think in the Chinese food forum. Enjoy!

To watch a video for these instructions click here

3 small boneless skinless chicken breasts (1 lb)
2 small zucchinis
8oz sliced white button mushrooms
2 tbsp peanut oil
1/8 tsp garlic salt

Sauce:
cup chicken broth
1 tbsp soy sauce
2 tbsp sherry
1 tsp sugar
1/8 tsp ground ginger
1 tbsp cornstarch

Marinade:
tsp garlic salt

  1. Remove all of the fat from the chicken and cut each breast into inch to inch square pieces. Then sprinkle these pieces with the garlic salt, using your hand to evenly coat each piece. Let the chicken marinate at room temperature for 20 minutes.

  2. While the chicken marinates prepare the other ingredients. Rinse the zucchinis under cold running water and dry them thoroughly. Slice off the ends and discard. Cut the remaining zucchinis into inch thick round slices and set them aside.

  3. Remove any dirt that may be on the mushrooms by gently tossing them in a colander under cold running water. Then dry them thoroughly with paper towels.

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

  5. In a small cup mix the cornstarch with just a little water until it dissolves. This will be used to thicken the sauce.

  6. Once the chicken marinates its time to start cooking. Heat a wok on high.

  7. When the wok is hot, add just 1 tablespoon of the peanut oil and let it get hot.

  8. Once the oil is hot add the chicken and stir fry it for 5 to 7 minutes, or until just slightly browned. Then remove it, place it on a plate and set it aside.

  9. Add the remaining tablespoon of peanut oil and let it get hot.

  10. Once it is hot add the zucchini and the mushrooms. Sprinkle them with the 1/8 teaspoon of garlic salt and stir fry them for about 3 minutes, or until slightly soft.

  11. Then add the sauce and return the chicken to the wok. Let the sauce come to a boil.

  12. When the sauce starts to come to a boil add the cornstarch mixture and stir until the sauce thickens.

  13. Then remove it from the heat and serve. This is delicious served with fried rice. Makes 3 servings.
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Content copyright © 2014 by Lila Voo. All rights reserved.
This content was written by Lila Voo. If you wish to use this content in any manner, you need written permission. Contact Lila Voo for details.

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