Chicken and Mushroom Stir Fry | Chicken Stir Fry with Vegetable

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is lower in calories and suitable for vegetarians, while chicken thighs are often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier with beneficial fats, while canola oil is more affordable.

mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Shiitake mushrooms offer more flavor and nutrients, while button mushrooms are widely available.

Cut the chicken breast into thin slices.

Marinate the chicken with soy sauce, cornstarch, sugar, and a bit of cooking oil. Mix well and set aside for 15 minutes.

Slice the onions and portobello mushrooms.

Mince garlic and ginger, using 2 to 3 garlic cloves.

Cut spring onions into two-inch pieces.

Slice the red chilies (optional).

Prepare the sauce by mixing regular soy sauce, dark soy sauce, oyster sauce, water, sugar, and cornstarch until dissolved.

Over medium high heat, drizzle oil and stir fry the onions first.

Add the mushrooms and cook for 1 to 2 minutes, then set aside.

Drizzle more oil in the same pan and add the marinated chicken slices. Let the chicken sear for 1 to 2 minutes.

Add minced garlic and ginger to the chicken and stir well, cooking until the chicken is 80% done.

Pour the prepared sauce into the pan, then add the cooked mushrooms and onions back in.

Finish with chili slices and spring onions, drizzling a bit of sesame oil on top.

Make a final quick toss and serve.

Cooking Techniques

Spice Level:

Allergens