Mushroom Chicken Stir Fry Recipes

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.

Steps:

• Toss the chicken with cornstarch.
• Heat the canola and sesame oil together in the pan.
• Add chicken and cook on medium-high until brown on both sides, about 2-3 minutes on each sides.
• Remove chicken from the pan, and turn the heat up to high.
• Add in the mushrooms and zucchini, cook until they start to brown.
• Add the garlic and ginger and cook/stir for 30 seconds.
• Cook for another 2-3 minutes as vegetable soften a little.
• Add the chicken back in and stir to coat.
• Add in the soy sauce, sugar, and wine vinegar and stir to coat.
• Serve with rice.

Steps:

• In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside.
• In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
• Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
• Return the chicken and vegetables to the saucy pan, stir until heated through.
• Serve with hot rice or noodles.
• Enjoy!

Steps:

• Place snow peas in a small saucepan; cover with water. Bring to a boil; boil for 1 minute. Drain and set aside. In a small bowl, combine the cornstarch, salt, pepper and milk until smooth; set aside. , In a large nonstick skillet or wok coated with cooking spray, stir-fry chicken in 1 teaspoon hot oil for 5 minutes or until no longer pink. Remove and keep warm. , In the same pan, stir-fry mushrooms and ginger in remaining oil for 2 minutes. Add peas; stir-fry 2 minutes longer. , Stir cornstarch mixture and add to the pan. Return chicken to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Sprinkle with parsley.

Steps:

• Heat oil in a wok over medium heat. Add chicken and garlic, and season with salt and pepper. Cook and stir until chicken is browned, about 5 minutes. Add honey and 1 tablespoon soy sauce; stir to coat chicken. Transfer chicken to a plate, leaving juices in the wok.
• Add frozen vegetables, mushrooms, and remaining soy sauce to the wok. Cook and stir over medium heat until vegetables are crisp on the outside and tender on the inside, about 7 minutes.
• Stir chicken back into the wok and cook until no longer pink in the centers and sauce has reduced, 5 to 10 minutes.
• Meanwhile, stir water and rice together in a microwave-safe bowl. Cover and cook in the microwave on high until water is fully absorbed, about 5 minutes.
• Serve chicken and vegetables over hot rice.

Steps:

• Soak shiitake as package directs. Drain, squeezing out excess liquid. Remove and discard shiitake stems; thinly slice shiitake.
• Dissolve bouillon in1/2 cup hot water.
• Add 1/4 cup cold water, cornstarch, oyster and stir-fry sauces; stir until cornstarch dissolves.
• Heat large frying pan, preferably nonstick, over high heat. Lightly coat inside of pan with cooking spray. Add chicken; stir-fry 5 minutes, or until lightly browned and cooked through. Remove from pan.
• Light coat inside of same pan with cooking spray. Add carrot and pea pods; stir-fry 2 minutes.
• Add mushrooms, stir-fry 1 minute longer.
• Mix in chicken, green onions & tops, shiitake and cornstarch mixture. Cook and stir 1 minute, or until sauce boils and thickens and all is heated through.
• Serve over rice.

Steps:

• For the velveted chicken: Place the chicken in a medium bowl. Add the cornstarch, baking soda, oil, 2 teaspoons of water and a pinch of salt and stir into the chicken until well incorporated. Let marinate at room temperature while you do the knife work for the vegetables. Or cover the chicken and let marinate in the refrigerator for up to 3 days.
• For the stir-fry: When ready to cook, bring about 4 inches water to a boil in a 4- to 6-quart saucepan over high heat. Add the marinated chicken, stirring gently and constantly for about 2 minutes. The chicken will start out pink, turn opaque and white, then float to the top. Remove to a plate with a slotted spoon or spider and reserve until it's time to stir-fry. You can also hold the pre-cooked chicken for a few days in the refrigerator.
• Heat a large skillet or wok over high heat for about 30 seconds to 1 minute. Swirl in the oil then immediately stir in the garlic and ginger. Cook, stirring constantly, about 30 seconds. Stir in the mushrooms. The mushrooms will sear then start to release their moisture. Cook, stirring every 20 seconds, until the mushrooms look soft and almost ready to eat, about 2 minutes.
• Add the baby bok choy and bell peppers and stir-fry until they just start to soften and pick up some color, about 30 seconds.
• Add the chicken, scallions, oyster sauce, mushroom soy sauce, chicken powder and scallions and work all the sauces into the stir-fry, about 30 seconds. Taste and adjust the seasoning, if necessary. Give the dish a light dusting with white pepper right before serving.

Steps:

• Combine water, brown sugar, vinegar, soy sauce, sesame oil, garlic paste, fish sauce, and oyster sauce in a bowl. Dissolve tapioca flour in soy sauce mixture to make the sauce. Set aside.
• Heat sesame oil in a large wok. Add bell pepper, mushrooms, and onion. Cook, stirring occasionally, until vegetables have softened, about 5 minutes. Add chicken and cook until chicken is no longer pink inside and juices run clear, about 5 minutes. Add sliced garlic; cook and stir until garlic is fragrant, about 1 minute. Pour in sauce. Cook and stir until sauce thickens slightly, about 5 minutes.