Homemade

Chicken and mushroom stir fry

Hello everyone. How are you all doing. I know I have been quiet on the blog, it’s not intentional. So many things came up at the same time, so I had to leave this on the back burner. But all that has been sorted now.

So today I am making a stir fry sauce. I saw it on a takeaway menu and I decided to recreate it at home. The best part about recreating meals is that you make it with less sodium and any other additives. You can control what goes into the meal.

Without further ado, I went shopping, got my ingredients ready and then set up to make this delicious dish.

Ok let’s get started shall we 🙂

INGREDIENTS

  • 600g of chicken breast
  • Yellow pepper
  • Red pepper
  • Green pepper
  • Baby corn(optional)
  • Green beans
  • Mushrooms
  • 2 cloves of garlic minced
  • 1 small sized ginger minced
  • 1 large white onions
  • 2 tablespoons of oil
  • 1/2 a cup of chicken stock
  • 1/2 a cup of light soy sauce
  • 2 tablespoons of oyster sauce
  • 1 tablespoon of rice wine vinegar
  • Chinese five spice
  • Blackpepper
  • Garlic powder
  • Onion powder

UTENSILS

  • Medium sized sauce pan or wok
  • Wooden spoon

Prep time: 10 minutes

Cooking time: 35 minutes

Total time: 45 minutes

Method:

Chop the chicken breast into medium sized. Don’t forget it will shrink. Do be careful not to make it too small.

Season with, black pepper, garlic powder, onion powder and a pinch of salt. Mix together and let it marinade for at least 30 minutes

Next chop the onions, mince the garlic and ginger

Slice the peppers, mushrooms, green beans and baby corn

Once all that is done, set it all aside.

Now heat up the oil

Add the chopped chicken and fry on both sides for 5 minutes. After 5 minutes remove from the pan

Add the spices mushrooms Into the pan and sauce for 3 minutes. Remove and then set aside.

Now add the chopped onions, minced garlic and ginger. Sautee for 1 minute

Next add back to the pan the chicken and mushrooms

Add the sliced baby corn

And then add the chicken stock. Cover the pan and cook for 12 minutes on low heat until the stock is almost dried up.

Now add the peppers, and green beans

Finally add the sauce

Cover and cook on low heat for 4 minutes. Ensure it’s not more than that. This will keep your nutrients In the peppers and green beans intact..

That’s it all done.

Wasn’t that easy?

Serve with rice. You could either use Jasmine rice or long grain rice. The choice is yours.

Enjoy

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