Mushroom Chicken Stir-fry
What You Will Need
Ingredients
- 1 lb. boneless chicken breasts, cut into ¼" pieces
- 2 Tbsp. vegetable oil
- ½ lb. baby bella mushrooms
- 1 cup bean sprouts
- 3 garlic cloves, minced
- 2 tsp. ginger, minced
- 2 green onions, sliced + some for garnish
- (optional) rice
Seasoning
- 1 tsp. salt
- ½ tsp. pepper
Sauce Mix
- 2 Tbsp. Lee Kum Kee Panda Brand Mushroom Flavored Dark Soy Sauce
- 1 Tbsp. Lee Kum Kee Panda Brand Premium Cooking Soy Sauce
- 3 Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
- 2 Tbsp. dry white wine
- 2 tsp. sugar
- 2 tsp. corn starch
Made with
Lee Kum Kee products
How to make it
-
Cut the chicken breast into pieces, season with salt and pepper, then set aside.
-
In a bowl, mix together all the sauce ingredients and whisk well.
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Heat a pan with vegetable oil to medium high heat, then add in chicken. Cook for 2 minutes until golden brown on all sides, remove and set aside.
-
In the same pan, add the mushrooms and cook for 5 minutes until soft. Then add in the bean sprouts, garlic, ginger and green onion. Adding in some more oil if needed, and cook for another 2 minutes.
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Stir in the sauce, mixing everything together, then add chicken back in. Mix a few more times and turn down heat. Let simmer for 5 minutes until the chicken is cooked through and everything is coated in the sauce.
-
Garnish with sliced green onion and serve with a side of rice (optional).
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