Tuesday, May 28, 2013

Chicken and Mushroom Stir Fry

This weekend was the kick off of cookout season, so we ate a lot of burgers, bbq chicken and corn on the cob in celebration.  As much as I love these barbeques and cookout foods, I had to switch things up for at least one meal and make one of our favorites Asian stir fries.  I love how quick this stir fry comes together and it's so colorful. If you love mushrooms and chicken this is the stir fry for you.

2lbs of boneless chicken sliced thin into small pieces
1lb of sliced button mushrooms
2 carrots thinly sliced ( I used a mandolin)
1 cup of cleaned snow peas
1 inch of fresh ginger grated
2-3 cloves garlic grated
salt and black pepper
red chili flakes (optional)
1 Tbs cornstarch
2 Tbs water

3 Tbs soy sauce
1/4 chicken stock
1 Tbs  Shao Hsing Chinese Rice Wine or substitute dry sherry
1 Tbs Oyster Sauce
1 tsp sesame oil

Heat 2 Tbs of canola oil in a large wok.  Add chicken an cook with a sprinkle of salt and black pepper until 3/4 the way cooked. Then add ginger and garlic cook until chicken if fully cooked. Remove chicken from pan.  Heat 2 tsp canola oil and add sliced mushrooms.  Cook mushrooms until they become cooked and brown.

Next add snow peas and sliced carrots.  Saute for a few minutes then add the cooked chicken back onto the wok.

Add the prepared sauce and cook for another minute until sauce starts to boil.  Next mix the cornstarch and water to make a slurry.  Add to stir fry and stir will.  Taste for seasoning. Serve with rice.  Enjoy.

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