Stir-fried chicken with Chinese mushrooms

Stir-fried chicken with Chinese mushrooms

By
From
Meat
Serves
4
Photographer
Dean Cambray

There are endless versions of chicken stir-fries, and this is one of my favourites (although you can vary the ingredients any way you like). It may look like a long list of ingredients, but remember it will probably take you longer to assemble everything than to actually cook it.

Use fresh shiitake mushrooms if possible. If using dried shiitakes, remember that you’ll need to reconstitute them by soaking them overnight in water (remove the stalks before slicing as they can be tough). And if you can’t find shiitakes, then use Swiss browns instead.

For a really healthy stir-fry, you don’t have to use much oil. Nor do you have to use the cornflour, although I really love the way it gives the chicken a lovely golden coating.

Marinade

Ingredients

Quantity Ingredient
1 teaspoon garlic, chopped
1 teaspoon ginger, grated
1 teaspoon finely chopped chilli, (mild or hot, according to taste)
1 tablespoon sherry vinegar
1 tablespoon low-sodium soy sauce
1 teaspoon sesame seeds
1/4 cup cornflour
1 garlic clove, crushed
1 x 4cm piece ginger, thinly sliced
1 red chilli, finely chopped, (mild or hot, according to taste)
1 red pepper, thinly sliced
150g fresh or dried shiitake mushrooms, thinly sliced
150g snow peas, trimmed and thinly sliced
1/2 cup coriander, chopped
1/4 cup spring onions, chopped
2 tablespoons light soy sauce
2 tablespoons mirin
400g chicken breast fillets, skin removed
1/4 cup vegetable oil, for frying
1 medium red onion, peeled and thinly sliced

Method

  1. To make the marinade, combine all the ingredients, except for the cornflour, in a mixing bowl.
  2. Cut the chicken into 1 cm x 6 cm strips. Add to the marinade and toss well so that the chicken is evenly coated. Cover, and leave to marinate in the refrigerator for 15–20 minutes while you prepare the ingredients for the rest of the dish.
  3. When ready to cook, add the cornflour to the marinated chicken and mix well. It will all clump together to make a big sticky ball.
  4. Heat the oil in a wok over a medium heat. Separate the chicken strips and fry in batches for about 1 minute, or until golden brown. Remove the chicken from the wok with a slotted spoon and drain on a wire rack.
  5. When all the chicken has been cooked, tip off most of the oil from the wok, reserving about 2 tablespoons. Add the onion and stir-fry over a high heat for about 30 seconds, or until it starts to soften. Add the garlic, ginger and chilli and stir-fry for another 30 seconds, or until the garlic begins to colour. Add the red pepper, mushrooms and snow peas to the wok, one by one, so as to keep the temperature sizzling-hot. Stir-fry until the vegetables are just tender.
  6. Return the chicken to the wok, add the coriander, spring onions, soy sauce and mirin and stir-fry for a further minute or so, or until the chicken is warmed through.
  7. Serve immediately, hot from the wok, with steamed rice.
Tags:
Meat
Adrian
Richardson
La
Luna
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