CANTONESE CHICKEN AND MUSHROOMS
Provided by Food Network
Number Of Ingredients 10
Steps:
- 1 1/4 pounds chicken tenders or skinless, boneless chicken breasts, cut into 1 1/2-inch pieces;
- Toss the chicken with the oyster sauce in a bowl. Mix the cornstarch with 3 tablespoons cold water in another bowl. Place both bowls near the stove with the remaining ingredients.
- Heat a wok or deep skillet over high heat until hot. Add the peanut oil, then the scallions, ginger and garlic, and stir-fry about 20 seconds. Add the chicken mixture and stir-fry until the meat is no longer pink on the outside, 2 to 3 minutes. Stir in the mushrooms and bok choy.
- Add the broth and sesame oil to the skillet and bring to a boil over high heat. Add the cornstarch mixture, return to a boil and cook, tossing, until the chicken is cooked through and the sauce is thick and glossy, 2 to 3 minutes. Serve with rice, if desired.
- Per serving: Calories 303; Fat 12 g (Saturated 2 g); Cholesterol 90 mg; Sodium 415 mg; Carbohydrate 12 g; Fiber 2 g; Protein 38 g
- ;
CANTONESE CHICKEN AND MUSHROOMS
Another delicious-sounding recipe from Food Network magazine. I love to stir-fry and I can't wait to try this dish.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Toss the chicken with the oyster sauce in a bowl. Mix the cornstarch with 3 tablespoons cold water in another bowl. Place both bowls near the stove with the remaining ingredients. Heat a wok or deep skillet over high heat until hot. Add the peanut oil, then the scallions, ginger and garlic, and stir-fry about 20 seconds. Add the chicken mixture and stir-fry until the meat is no longer pink on the outside, 2-3 minutes. Stir in the mushrooms and bok choy.
- Add the broth and sesame oil to the skillet and bring to a boil over high heat. Add the cornstarch mixture, return to a boil and cook, tossing, until the chicken is cooked through and the sauce is thick and glossy, 2 - 3 minutes. Serve with rice, if desired.
CANTONESE CHICKEN AND MUSHROOMS
Found this delicious dish in Food Network Magazine.
Provided by Daily Inspiration S @DailyInspiration
Categories Chicken
Number Of Ingredients 12
Steps:
- Toss the chicken with the oyster sauce in a bowl. Mix the cornstarch with 3 tablespoons cold water in another bowl. Place both bowls near the stove with the remaining ingredients.
- Heat a wok or deep skillet over high heat until hot. Add the peanut oil, then the scallions, ginger and garlic -- stir-fry about 20 seconds. Add the chicken mixture and stir-fry until the meat is no longer pink on the outside - 2 -3 minutes. Stir in the mushrooms and bok choy.
- Add the broth and sesame oil to the skillet and bring to a boil over high heat. Add the cornstach mixture, return to a boil and cook, tossing, until the chicken is cooked through and the sauce is thick and glossy, 2-3 minutes. Serve with rice, if desired.
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- Toss the chicken with the oyster sauce in a bowl. Mix the cornstarch with 3 tablespoons cold water in another bowl. Place both bowls near the stove with the remaining ingredients.
- Heat a wok or deep skillet over high heat until hot. Add the peanut oil, then the scallions, ginger and garlic, and stir-fry about 20 seconds. Add the chicken mixture and stir-fry until the meat is no longer pink on the outside, 2 to 3 minutes. Stir in the mushrooms and bok choy.
- Add the broth and sesame oil to the skillet and bring to a boil over high heat. Add the cornstarch mixture, return to a boil and cook, tossing, until the chicken is cooked through and the sauce is thick and glossy, 2 to 3 minutes. Serve with rice, if desired.
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