CHINESE CHICKEN AND MUSHROOMS RECIPES

CHINESE-INSPIRED CHICKEN WITH ZUCCHINI AND MUSHROOM MEDLEY ...

Chinese-Inspired Chicken with Zucchini and Mushroom Medley ... image

Simple and healthy recipe with big flavor. Great for a quick weeknight meal. Serve over your favorite rice.

Provided by HG Little Chef

Categories Meat and Poultry Chicken Breast

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 2 servings

Number Of Ingredients 9

Ingredients

2 (5 ounce) skinless, boneless chicken breasts, cut into bite-sized pieces
1?¼ cups cornstarch, or as needed
1 tablespoon sesame oil
1 tablespoon canola oil
1 (8 ounce) package shiitake mushrooms, sliced
1 (8 ounce) package maitake mushrooms, roughly chopped
2 large zucchini, chopped
1 teaspoon low-sodium soy sauce, or to taste
1 teaspoon chile paste, or to taste

Steps:

Put chicken in a zip-top bag with enough cornstarch to lightly coat.
Heat sesame oil and canola oil over medium-high heat until hot. Add chicken and brown, 5 to 7 minutes. Remove chicken to plate. Add all mushrooms and zucchini, adding extra oil if needed, and brown until tender, about 3 minutes, depending on desired texture. Add chicken back into the pan, then add soy and chile paste to taste. Cook for another 2 minutes.

Nutrition Facts : Calories 466.2 calories, CarbohydrateContent 37 g, CholesterolContent 80.3 mg, FatContent 18.5 g, FiberContent 6.1 g, ProteinContent 39.4 g, SaturatedFatContent 2.8 g, SodiumContent 244.5 mg, SugarContent 9.2 g

CANTONESE CHICKEN AND MUSHROOMS RECIPE | FOOD NETWORK ...

Cantonese Chicken and Mushrooms Recipe | Food Network ... image

Provided by Food Network Kitchen

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/4 pounds chicken tenders or skinless, boneless chicken breasts, cut into 1 1/2-inch pieces
1/2 cup oyster sauce
2 tablespoons cornstarch
2 tablespoons peanut oil
6 scallions, cut into 1-inch pieces
8 thin slices peeled ginger
3 cloves garlic, coarsely chopped
8 to 10 ounces sliced mushrooms, such as cremini, shiitake or a mix
12 ounces baby bok choy, cut crosswise into 1 1/2-inch pieces
1 1/4 cups low-sodium chicken broth
2 teaspoons toasted sesame oil
Cooked rice, for serving (optional)

Steps:

Toss the chicken with the oyster sauce in a bowl. Mix the cornstarch with 3 tablespoons cold water in another bowl. Place both bowls near the stove with the remaining ingredients.
Heat a wok or deep skillet over high heat until hot. Add the peanut oil, then the scallions, ginger and garlic, and stir-fry about 20 seconds. Add the chicken mixture and stir-fry until the meat is no longer pink on the outside, 2 to 3 minutes. Stir in the mushrooms and bok choy.
Add the broth and sesame oil to the skillet and bring to a boil over high heat. Add the cornstarch mixture, return to a boil and cook, tossing, until the chicken is cooked through and the sauce is thick and glossy, 2 to 3 minutes. Serve with rice, if desired.

Nutrition Facts : Calories 303, FatContent 12 grams, SaturatedFatContent 2 grams, CholesterolContent 90 milligrams, SodiumContent 415 milligrams, CarbohydrateContent 12 grams, FiberContent 2 grams, ProteinContent 38 grams

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