Chinese Chicken and Enoki Mushrooms

    40 min

    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.


    Quebec, Canada
    20 people made this

    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

    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.


    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

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