Chinese Fried Chicken With Mushrooms Food

CHINESE MUSHROOM CHICKEN STIR FRY

Chinese Mushroom Chicken Stir Fry image

This Panda Express style Chinese mushroom chicken is very easy to make and perfect for a weekday dinner. The tender chicken bites are cooked in an aromatic savory sweet sauce with juicy mushrooms and crispy bamboo shoots. {Gluten-Free adaptable}To make the dish gluten free, use tamari or coconut amino to replace soy sauce, use dry sherry instead of Shaoxing wine, and make sure to use a gluten free oyster sauce or homemade oyster sauce.

Provided by Maggie Zhu

Categories Main

Time 20m

Number Of Ingredients 16

Ingredients

10 oz. (300 g) boneless skinless chicken breast ((or thighs), sliced to 1/4" (5mm) thickness (about 1 chicken breast or 2 thighs))
1 tablespoon soy sauce
1 tablespoon Shaoxing wine ((or dry sherry))
1 tablespoon cornstarch
3 tablespoons oyster sauce
2 tablespoons Shaoxing wine ((or dry sherry))
2 tablespoons soy sauce
1/3 cup chicken stock
2 teaspoons sugar
2 teaspoons cornstarch
2 to 3 tablespoons peanut oil ((or vegetable oil))
1/2 lbs (225 g) mushrooms ((white or baby portabella))
1 cup sliced bamboo shoots (, drained)
3 cloves garlic (, chopped)
2 teaspoons ginger (, minced)
2 green onions (, chopped)

Steps:

Combine chicken and all the marinade ingredients in a big bowl. Stir to mix well. Let marinate for 15 minutes while preparing the other ingredients.
Combine all the sauce ingredients in a medium-sized bowl. Stir to mix well.
Heat oil in a large skillet over medium-high heat until hot. Spread the chicken in the skillet in a single layer. Sear until the bottom turns golden without moving it, 1 minute or so. Stir and flip to cook the other side, until turns golden, another minute or so. Transfer the cooked chicken pieces to a big plate and set aside.
Add the remaining 1 tablespoon oil and the mushrooms. Cook and stir until the mushrooms are cooked through and the liquid evaporated.
Add the bamboo shoots, garlic, ginger, and onion. Drizzle with a bit more oil if the pan looks dry. Stir and cook for a minute.
Stir the sauce again to thoroughly dissolve the cornstarch and pour it into the pan. Stir a few times until the sauce thickens.
Add the chicken back into the skillet. Stir to coat everything well with the sauce. Immediately transfer everything to a big plate.
Serve hot over steamed rice as a main dish.

Nutrition Facts : ServingSize 4 g, Calories 216 kcal, Carbohydrate 16.8 g, Protein 18.8 g, Fat 8.9 g, SaturatedFat 1.2 g, Cholesterol 45 mg, Sodium 737 mg, Fiber 1.9 g, Sugar 7.5 g

CHINESE FRIED CHICKEN WITH MUSHROOMS

Chinese Fried Chicken With Mushrooms image

Make and share this Chinese Fried Chicken With Mushrooms recipe from Food.com.

Provided by CJAY8248

Categories Asian

Time 1h5m

Yield 1 chicken, 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 broiler-fryer chicken, about 2 1/2 pounds cut into 2-inch pieces with bones
1/2 cup soy sauce
1/4 cup water
1 teaspoon salt
2 tablespoons sugar
3 scallions, cut into 1 1/2-inch lengths
2 slices fresh ginger, 1-inch x 1 1/2-inch x 1/2-inch
1 tablespoon sherry wine
4 large dried mushrooms (soaked in boiling water for 30 minutes, squeeze dry and cut off stems)
2 tablespoons cornstarch, blended in 3 tablespoons cold water
4 tablespoons oil

Steps:

Heat oil in wok until hot. Stir-fry onion, ginger, chicken and sugar 4 minutes. Add soy sauce, sherry and water; bring to a boil. Cover and simmer 35 minutes. Add mushrooms and salt; cook 5 minutes more. Stir in cornstarch mixture and stir constantly until thickened. Serve hot. Garnish with chopped scallion or cilantro. Nice with steamed rice.

Nutrition Facts : Calories 706.4, Fat 48.3, SaturatedFat 11.7, Cholesterol 172.5, Sodium 2757.5, Carbohydrate 16.2, Fiber 1.1, Sugar 7.4, Protein 47.2

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