“This Chinese dish translates to chicken with sliced mushrooms. This dish is great, light and very flavorful.” - by deven
Ingredients
Adjust Servings
Original recipe yields 3 servings
Directions
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until it begins to smoke. Stir in the fresh mushrooms, broccoli, bamboo shoots, water chestnuts, and straw mushrooms. Cook and stir until all the vegetables are hot, and the broccoli is tender, about 5 minutes. Remove from the wok, and set aside. Wipe out the wok.
- Heat the remaining tablespoon of vegetable in the wok until it begins to smoke. Stir in the garlic, and cook for a few seconds until it turns golden-brown. Add the chicken, and cook until the chicken has lightly browned on the edges, and is no longer pink in the center, about 5 minutes. Stir together the cornstarch, sugar, soy sauce, oyster sauce, rice wine, and chicken broth in a small bowl. Pour over the chicken, and bring to a boil, stirring constantly. Boil for about 30 seconds until the sauce thickens and is no longer cloudy. Return the vegetables to the wok, and toss with the sauce.
Nutrition
Amount Per Serving (3 total)
- Calories
- 409 cal
- 20%
- Fat
- 14.3 g
- 22%
- Carbs
- 30.9 g
- 10%
Based on a 2,000 calorie diet
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Reviews (46)
Rate This Recipe
"I have been making this recipe for a while now and it is great. I just wanted to mention that the "rice wine" should NOT be rice wine vinegar. In case anyone got confused. You can also substitute s..." See moreake for the rice wine. My family loves Chinese food and this is one of our favorites."
Staci
"This recipe is fantastic. I also use it to make Beef and Broccoli. Just substitute thinly sliced steak for the chicken; worcestershire sauce for the oyster sauce; beef broth for the chicken broth. I..." See more omit rice wine from both recipes because it is hard to find and the recipe is great without it. Thanks for posting this recipe, Deven!"
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