Chinese Chicken and Enoki Mushrooms

    Chinese Chicken and Enoki Mushrooms

    18saves
    40min


    2 people made this

    About this recipe: A delicious stir-fry dish that's not only healthy, but also simple to make. Chicken is pan-seared, then simmered with enoki mushrooms, rice vermicelli and peppers.

    tonytsang Quebec, Canada

    Ingredients
    Serves: 4 - 6 servings

    • Marinade
    • 1/2 tablespoon sugar
    • 1 teaspoon salt
    • 1/2 tablespoon light soy sauce or 1 tablespoon dark soy sauce
    • 1-2 tablespoons cornflour, mixed with 1 tablespoon water
    • 450g skinless chicken breast fillets, cut into chunks
    • 1 tablespoon oil
    • 1 tablespoon oil
    • 1 medium onion, sliced
    • 1/2 teaspoon salt
    • 80g rice vermicelli, soaked, cut in half
    • 1 red pepper, sliced
    • 1 yellow pepper, sliced
    • 200g enoki mushrooms, root cut off
    • Sauce
    • 75ml Lee Kum Kee's chicken marinade
    • 250ml water

    Method
    Prep:15min  ›  Cook:10min  ›  Extra time:15min marinating  ›  Ready in:40min 

    1. Make the marinade by mixing together the sugar, salt, soy sauce and cornflour slurry. Mix in the chicken, let marinate for 15 minutes.
    2. Heat a large frying pan with 1 tablespoon oil over high heat. Stir-fry the chicken until evenly brown on both sides, 3-4 minutes. Set aside.
    3. Heat the same frying pan with 1 tablespoon oil over high heat. Stir-fry the onion and salt until soft, 3-4 minutes. Add the peppers and stir to mix. Set aside.
    4. Place the vermicelli in the same pan, add onions, peppers, mushrooms and chicken. Pour over the chicken marinade and water and heat through over high heat, about 2-3 minutes. Adjust the seasoning accordingly and serve hot.

    Ingredients

    Lee Kum Kee's chicken marinade can be purchased in Chinese/Oriental speciality stores.

    See it on my blog

    Check out this recipe on my blog

    Recently viewed

    Reviews (1)

    0

    - Rated on - 24 Jan 2016

    Write a review

    Click on stars to rate