ASIAN CHICKEN WITH MUSHROOMS
This is a simple quick meal to prepare a great one if your late in from work or you don't want to fuss and you end up with a great tasting meal in the end. I served this along with other Asian dishes we also had vegetable fried rice and ribs. If making as is it would well with just planes steamed rice or what I think is nicer is egg fried rice, but take your pick. I usually top with sliced green onions but I had used them all and hadn't realised so I have listed it in the ingredients below anyway.
Provided by The Flying Chef
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat peanut oil in a wok, add chicken and cook until chicken is brown, remove and set to one side.
- Add sesame oil to pan, add shallots, mushrooms and garlic stir-fry for a couple of minutes.
- Return chicken to pan along with sauces, water and sugar, stir-fry until mushrooms are soft and everything is heated through.
- It is nice served over egg fried rice.
Nutrition Facts : Calories 357, Fat 21.4, SaturatedFat 5.2, Cholesterol 92.8, Sodium 632.7, Carbohydrate 8.2, Fiber 0.6, Sugar 2.8, Protein 32.1
CHICKEN WITH WILD MUSHROOMS
Steps:
- Preheat the oven to 325 degrees.
- Pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper. Place 1/2 cup flour in a bowl and dredge the chicken in the flour. In a large (12-inch) ovenproof pot such as Le Creuset, heat the oil. Add the chicken in three batches (don't crowd them!) and brown lightly over medium-high heat for 3 to 5 minutes on each side. Remove the chicken to a plate and continue until all the chicken is browned.
- Add the whole garlic cloves, mushrooms, and thyme to the pot and cook over medium heat for 5 minutes, stirring occasionally. Add the sherry and cook for 1 minute, scraping up the brown bits. Add the minced garlic and cook for 2 more minutes. Add the wine, chicken stock, 1 tablespoon salt, and 1 teaspoon pepper and bring to a simmer. Add the chicken (large pieces first), cover, and place in the middle of the oven for 30 to 35 minutes, until the chicken is cooked through (about 165 degrees on an instant-read thermometer).
- Remove the chicken to a bowl and discard the thyme. With a fork, mash together the butter and 1/4 cup flour and add it to the sauce. Simmer, stirring constantly, over medium heat for 5 minutes, until slightly thickened. Season to taste (it should be highly seasoned), put the chicken back in the sauce, and serve hot.
CHINESE-INSPIRED CHICKEN WITH ZUCCHINI AND MUSHROOM MEDLEY
Simple and healthy recipe with big flavor. Great for a quick weeknight meal. Serve over your favorite rice.
Provided by HG Little Chef
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 20m
Yield 2
Number Of Ingredients 9
Steps:
- Put chicken in a zip-top bag with enough cornstarch to lightly coat.
- Heat sesame oil and canola oil over medium-high heat until hot. Add chicken and brown, 5 to 7 minutes. Remove chicken to plate. Add all mushrooms and zucchini, adding extra oil if needed, and brown until tender, about 3 minutes, depending on desired texture. Add chicken back into the pan, then add soy and chile paste to taste. Cook for another 2 minutes.
Nutrition Facts : Calories 466.2 calories, Carbohydrate 37 g, Cholesterol 80.3 mg, Fat 18.5 g, Fiber 6.1 g, Protein 39.4 g, SaturatedFat 2.8 g, Sodium 244.5 mg, Sugar 9.2 g
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