Kosher Chicken Mushroom Onion Stir Fry Food

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CHICKEN & MUSHROOM STIR FRY



Chicken & Mushroom Stir Fry image

Chinese chicken stir fry with chicken breast slices, button mushroom, colourful crisp veggies and homemade savoury stir fry sauce.

Provided by Khin

Categories     Main Course

Number Of Ingredients 22

10.5 oz Chicken breast (about 300 g ( cut thin slices ))
3 Dry red chillies (cut slices ( optional ))
2 cloves Garlic (thin slices)
2 slices Ginger (cut thin strips)
10 Mushroom (cut small cubes or slices)
½ Bell pepper (thin slices)
½ Sweet onion (thin slices)
2 Spring onion (cut 2" pieces)
3 tbsp Vegetable oil
Toasted sesame seeds (to garnish)
1 tsp Corn starch
1 tsp Sesame oil
1 tsp Sugar
1 tsp Light soy sauce
¼ tsp Baking soda
2 tbsp Oyster sauce
1 tbsp Light soy sauce
1 tsp Sesame oil
1 tbsp Rice vinegar (or white vinegar)
1 tsp Sugar
1 tsp Corn starch
¼ tsp White pepper

Steps:

  • Prepare all the vegetables buy cut them into thin slices and cut the chicken breast into thin slices. Marinade the chicken slices with corn starch, sesame oil, sugar, baking soda and light soy sauce. Mix it well with hand and set aside for 10 to 15 minutes.
  • In a small mixing bowl add the oyster sauce, light soy, sesame oil, sugar, corn starch, white pepper and vinegar. Mix well until sugar and con starch dissolve and set aside.
  • Heat the large wok/pan into medium-high heat, drizzle 2 tablespoons of vegetable oil and stir fry the chicken slices 2-4 minutes until cooked through. Remove the chicken from pan and set aside.
  • Clean the remaining crust from the pan, drizzle 1 tablespoon of oil, add onion slices and dry chillies and stir fry for few seconds, follow with the garlic slices, mushroom, and bell pepper slices. Continue cook for another 1-2 minutes and place the chicken slices back in.
  • Pour the sauce mixture and toss well to combine the sauce and the ingredients evenly. Stir in the spring onions.
  • Turn off heat and transfer to serving plate. Garnish with toasted sesame seeds and extra chopped spring onions. Perfect to serve together with hot steamed rice or stir fry noodles.

Nutrition Facts : Calories 495 kcal, Carbohydrate 22 g, Protein 38 g, Fat 29 g, SaturatedFat 19 g, Cholesterol 95 mg, Sodium 1488 mg, Fiber 3 g, Sugar 12 g, ServingSize 1 serving

CHICKEN MUSHROOM STIR-FRY



Chicken Mushroom Stir-Fry image

Meet the Cook: I'm a nurse in a small hospital, and I like to try out recipes on co-workers. When I had them sample this one, the casserole dish ended up empty! -Christina Thompson, Howell, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 18

1 tablespoon soy sauce
1 large egg white
1 teaspoon sesame oil
1/2 teaspoon brown sugar
1 teaspoon cornstarch
1/8 teaspoon white pepper
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
2 tablespoons cornstarch
1/2 cup chicken broth
1/4 cup oyster sauce
2 tablespoons cold water
4 tablespoons vegetable oil, divided
1-1/2 teaspoons minced fresh gingerroot
2 garlic cloves, minced
2 green onions, sliced
4 medium carrots, cubed
1 pound fresh mushrooms, quartered
1/4 pound fresh snow pea pods, trimmed and cut in half

Steps:

  • In a bowl, combine first six ingredients; toss with chicken. Refrigerate for 30 minutes. In a small bowl, combine the cornstarch, broth, oyster sauce and water until smooth. Set aside. , In a wok or large skillet, heat 2 tablespoons oil over medium-high. Add ginger, garlic and onions; stir-fry 1 minute. Add chicken and continue to stir-fry until the chicken is no longer pink. Remove chicken and vegetables from pan. Add remaining oil; stir-fry carrots 3 minutes or until crisp-tender. Add mushrooms and pea pods; stir-fry 1 minute. Return chicken and vegetables to pan. Stir broth mixture and pour into skillet, cook and stir until the sauce is thickened. Serve immediately.

Nutrition Facts : Calories 246 calories, Fat 12g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 762mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges

SKILLET CHICKEN WITH MUSHROOMS AND CARAMELIZED ONIONS



Skillet Chicken With Mushrooms and Caramelized Onions image

This comforting one-pot dinner is reminiscent of a rich French onion soup, but made in less time and with lighter ingredients. Cooking the onions in a hot, dry pan forces them to release their moisture, so that they shrink and become silky and sweet in 30 minutes. Serve everything directly from the pan, with some crusty bread to soak up all the juices, or shred the chicken and pile it on top of buttered noodles. For something green, stir in some spinach to wilt at the end or serve alongside a simple green salad or roasted broccoli.

Provided by Yasmin Fahr

Categories     dinner, weekday, poultry, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

5 tablespoons olive oil
2 tablespoons plus 2 teaspoons sherry vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/4 teaspoon red-pepper flakes
Kosher salt and black pepper
1 1/2 pounds boneless, skinless chicken thighs, cut into 3-inch pieces
2 medium yellow onions, thinly sliced (about 4 cups)
3/4 pound cremini mushrooms, stems removed and thinly sliced (about 4 cups)
1/2 cup fresh flat-leaf parsley or dill leaves and fine stems, roughly chopped
1/4 cup grated Parmesan or pecorino (optional)
Bread or cooked pasta, for serving

Steps:

  • In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
  • Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that's OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
  • Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
  • Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
  • Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.

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