CHICKEN AND MUSHROOM STIR FRY

Chicken and Mushroom Stir fry is a quick Stir-Fry recipe guaranteed to tickle your taste buds. Like most Asian style recipes, Soy sauce and Oyster sauce are the basic ingredients, although you can skip the Oyster sauce in this recipe and still get a good result. i prefer to add Oyster sauce cos I love the subtle sweetness it adds to Stir Fry. Chicken breast or thighs can be used for this recipe though I prefer thighs as they are juicier and more flavourful.
 

You can also mix and match your Vegetable choices for this Chicken and Mushroom Stir Fry recipe, you don’t have to go with my choice of vegetables. You can also add Broccoli or Leek. 

 

Ingredients

• 150g Boneless Chicken
• 50g Mushroom, Thinly sliced
• 5 Tablespoons Peanut Oil or any other oil you prefer
• 100ml Rich Chicken Stock
• 1 each of Yellow, Red and Green Bell Peppers, Thinly Sliced
• 1 Big Carrot, Thinly Sliced
• 3 Stalks Spring Onions, Sliced
• 1 Medium Onion Sliced
• 1/2 Scotch Bonnet, Sliced
• 3 Tablespoons Oyster Sauce (Optional)
• 2 Tablespoons Soy Sauce
• 1 Teaspoon Sesame Oil
• 1.5 Tablespoons Corn Starch or corn Flour
• 3 Cloves Garlic Minced
• 1/2 Inch Ginger Root Minced
• 1 Teaspoon Garlic Powder
• 1/2 Teaspoon Black Pepper
• 1.5 Knorr Chicken Cube

Preparation Method

1. Clean the Chicken, then chop into bite size seasons. Season with half of the Garlic Powder, 1 Knorr Cube and Black Pepper. Leave to marinate for at least an hour. Mine was left overnight for maximum flavour.
2. Marinate the sliced Peppers, Carrots and Onions with the remaining Garlic powder, half Knorr cube and Black Pepper, marinate for just 30 minutes…  
3.  After marination, rub the Chicken thoroughly with the Corn flour, then set aside for 5 minutes.
4.  Pour the Peanut oil or any cooking oil into a wok or frying pan. Place on medium heat, when it’s hot, add the marinated Chicken, fry on both sides till it loses its pinkness and is browned.
5.  When it’s cooked, transfer the chicken into a kitchen towel lined plate and set aside.
6.  Into the oil left in the pan, add the minced Garlic and Ginger, sauté till fragrant, be careful not to burn the Garlic.
7. Then add the marinated Peppers, Carrots and Onions, sauté for 2 minutes.
8.  Then add the sliced Mushrooms, sauté for a minute, followed by the Sesame oil if you’re using any.
9.  Then add the cooked Chicken  back into the wok, stir and combine.
10. Now, add the Chicken Stock, Soy Sauce and Oyster Sauce, sauté for 2 minutes.
11. It’s done. Serve with cooked Pasta, Noodles, Jasmine rice or any other preferred Rice type.