Stir-fried chicken and mushrooms

Ingredients

Serves (1) Serves (2) Serves (3) — default Serves (4) Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• ¾ cup plain rice

• 300g skinless boneless chicken thighs or breasts

• 1 tablespoon salt-reduced soy sauce

• 1 large clove garlic, crushed, peeled, chopped

• 2-3cm fresh ginger, finely chopped

• 4 teaspoons canola oil

• 250g button mushrooms, halved, quartered

• 5-6 spring onions, white and green parts, cut diagonally in 3cm pieces

• 1 teaspoon cornflourcornstarchX

• 2 tablespoons Chinese rice wine or sherry

• 1 tablespoon salt-reduced soy sauce

• 1 teaspoon sesame oil

• ½ teaspoon sugar

• 2-3 tablespoons fresh coriandercilantroX (optional)

Log in or sign up to save this recipe to your shopping list.

Always check food labels for allergens or trace warnings before buying your ingredients.

Instructions

Stay Awake

(Stops screen from sleeping)

1. Before stir-fry preparation, prepare rice (or noodles, if preferred) following packet directions. If serving noodles, drain cooked noodles then return to pot to toss with a little oil.
2. Meanwhile, cut chicken (across the grain) in 5-7mm thick slices. Place in a bowl or plastic bag and add the first measure of soy sauce, garlic and ginger. Stir to mix well. Set aside. Measure/ prepare the remaining ingredients.
3. When everything is ready, heat half the oil in a wok or pan over a high heat. Add chicken and stir-fry for 2-3 minutes or until chicken is no longer pink. Remove chicken from wok/pan and set aside.
4. Heat the remaining oil and add mushrooms and spring onions. Stir-fry for 2-3 minutes until mushrooms have just softened. Mix cornflour, sherry, the second measure of soy sauce, sesame oil and sugar together well and add to the wok/pan. Toss together until sauce thickens (add 1-2 tablespoons water for more sauce).
5. Stir in coriander (if using) then spoon chicken and mushroom mixture over rice and serve immediately.

Nutrition info (per serve)

Calories 421 cal

Kilojoules 1760 kJ

Total fat 13 g

Saturated fat 2 g

Member only

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Find this recipe interesting?

Save to favs/meal planning

Log in now in to enjoy this feature

See favs

First published: Sep 2011

Have you made this?
Tell us how it went!

Tag us on Instagram at @healthyfoodguidemag

Leave a comment Click here to cancel reply.

You must be logged in to post a comment.

Achieve your goals

Unlock your ultimate healthy eating toolkit

Get instant access to everything you need to plan, shop and eat well in one place.

SUBSCRIBE