Savory Chicken And Mushroom Stir-Fry Recipe

About this recipe

This quick and flavorful chicken and mushroom stir-fry is perfect for dinner. Tender chicken, earthy mushrooms, and a savory sauce come together in minutes for a satisfying meal.

Ingredients

• 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 125 g White Shimeji Mushroom (Anabe)
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce
• 40 g On1Y Ginger Powder
• 1 kg Whole Farm Grocery Sugar (Packet)
• 100 g Zoff Garlic Powder
• 1 Ltr Sarwar Salad Oil
• 500 ml American Garden Apple Cider Vinegar

Instructions

1. 1. Skin and bone the chicken breasts, then slice them into 1/8-inch thick slices.
2. 2. In a medium bowl, mix the chicken slices with 2 tablespoons soy sauce, 2 teaspoons cornstarch, 1/4 teaspoon ground ginger, 1/4 teaspoon sugar, and 1/8 teaspoon garlic powder. Set aside to marinate.
3. 3. Thinly slice 1 pound of mushrooms.
4. 4. Heat 1/4 cup salad oil in a 12-inch skillet or wok over medium-high heat. Add the mushrooms, stirring frequently, and cook until the mushrooms are tender, about 2 minutes. Remove the mushroom mixture with a slotted spoon and set aside.
5. 5. In the same skillet or wok, heat 3 tablespoons of salad oil over high heat. Add the marinated chicken and stir-fry quickly and frequently until the chicken is cooked through and tender, about 2-3 minutes.
6. 6. Return the mushroom mixture to the skillet. Stir everything together and heat through for 1-2 minutes.
7. 7. Serve the stir-fry hot over steamed rice.