Chinese Stir-Fried Chicken and Mushroom

    45 min

    This dish is seen in most Chinese restaurants. It is in fact, a Cantonese dish. You can substitute in sherry and/or soy sauce for white wine, if you want the dish with a brown sauce.

    65 people made this

    Serves: 4 

    • 1 tablespoon vegetable oil
    • 110g fresh mushrooms, sliced
    • 110g mange-tout
    • 1 (225g) tin water chestnuts, drained and sliced
    • 110g pak choi, chopped
    • salt and black pepper to taste
    • 1 tablespoon vegetable oil
    • 1 teaspoon finely chopped garlic
    • 1 teaspoon finely chopped fresh root ginger
    • 170g skinless, boneless chicken breast meat, thinly sliced
    • 1 teaspoon white wine
    • 1/4 teaspoon caster sugar
    • 4 tablespoons chicken stock
    • 1 tablespoon cornflour
    • 2 tablespoons water

    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Heat 1 tablespoon of vegetable oil in a wok or large frying pan over high heat. Stir in the mushrooms, mange-tout, water chestnuts and pak choi; season to taste with salt and pepper. Cook and stir until the vegetables are just tender, about 5 minutes. Remove the vegetables from the wok and wipe the wok clean.
    2. Heat the remaining 1 tablespoon of vegetable oil in the wok. Stir in the garlic and ginger; cook a few seconds until the garlic begins to turn golden brown. Stir in the chicken and cook until the chicken is no longer pink, about 5 minutes. Add the wine, sugar and chicken stock; bring to the boil. Dissolve the cornflour in the water and stir into the simmering sauce. Once the sauce returns to a simmer, stir until thick and clear, about 30 seconds. Return the vegetables to the wok and toss until hot and coated with the sauce.

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