Wild Mushroom And Chicken Stir Fry Food

CHICKEN & MUSHROOM STIR FRY

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.

CHICKEN WITH WILD MUSHROOMS

Steps:

• Preheat the oven to 325 degrees.
• Pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper. Place 1/2 cup flour in a bowl and dredge the chicken in the flour. In a large (12-inch) ovenproof pot such as Le Creuset, heat the oil. Add the chicken in three batches (don't crowd them!) and brown lightly over medium-high heat for 3 to 5 minutes on each side. Remove the chicken to a plate and continue until all the chicken is browned.
• Add the whole garlic cloves, mushrooms, and thyme to the pot and cook over medium heat for 5 minutes, stirring occasionally. Add the sherry and cook for 1 minute, scraping up the brown bits. Add the minced garlic and cook for 2 more minutes. Add the wine, chicken stock, 1 tablespoon salt, and 1 teaspoon pepper and bring to a simmer. Add the chicken (large pieces first), cover, and place in the middle of the oven for 30 to 35 minutes, until the chicken is cooked through (about 165 degrees on an instant-read thermometer).
• Remove the chicken to a bowl and discard the thyme. With a fork, mash together the butter and 1/4 cup flour and add it to the sauce. Simmer, stirring constantly, over medium heat for 5 minutes, until slightly thickened. Season to taste (it should be highly seasoned), put the chicken back in the sauce, and serve hot.

WILD MUSHROOM AND CHICKEN STIR-FRY

Steps:

• Combine chicken, 1 teaspoon cornstarch, 1/4 teaspoon salt, and pepper in a medium bowl; set aside.
• Combine oyster sauce, water, sugar, remaining 2 teaspoons cornstarch, and remaining 1/4 teaspoon salt in a small bowl; set aside.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add chicken mixture and garlic; sauté for 3 minutes.
• Add snow peas and mushrooms; sauté 2 minutes.
• Stir in broth; bring to a boil.
• Stir in oyster sauce mixture; cook for 30 seconds or until thickened.
• Stir in onions; remove from heat.

CHICKEN MUSHROOM STIR-FRY

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.

SAUTéED CHICKEN WITH WILD MUSHROOMS

Steps:

• Season chicken with porcini powder, salt, and pepper. Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Sauté chicken until golden and almost cooked through, about 3 minutes. Transfer to a plate.
• Heat remaining 1 tablespoon oil in same skillet; add mushrooms, beans, garlic, and rosemary and cook, stirring frequently, until mushrooms are golden brown. Stir in chicken broth, Marsala, and chicken strips; simmer until reduced by half, 3-4 minutes. Stir in truffle butter and unsalted butter.
• Serve chicken and sauce over orzo or steamed rice.