5 from 20 votes
RECIPE Cantonese Chicken with Mushrooms
The Cantonese Chicken with Mushrooms recipe features tender boneless chicken cubes cooked with a mix of mushrooms and bok choy, bringing together earthy and fresh vegetable flavors. The dish uses a sauce combining light soy, fish, oyster, and chili sauces balanced with rice wine vinegar and brown sugar, creating a savory, slightly spicy, and tangy glaze. The stir-fry method with sesame oil, garlic, and green onions results in a glossy sauce coating the ingredients, making it a flavorful and comforting meal option.
Prep Time
10 mins
Cook Time
20 mins
Servings:
4
servings
Calories:
243 kcal
Course:
Main Course
Cuisine:
Asian, Chinese
Ingredients
- 1 lb chicken boneless
- 1 cup mushroom such as shiitake, oyster mushrooms, cremini or a mix, sliced
- 2 tablespoon sesame oil
- ½ cup green onions white part
- 1 bok choy cut crosswise into 1 inch pieces
- 6 cloves garlic minced
- 2 teaspoon ginger minced
- 1 teaspoon corn starch
- 1 tablespoon water
For Sauce-
- 1 tablespoon light soy sauce low sodium
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon chili sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon brown sugar
Chicken Marinade-
- 2 teaspoon black pepper ground
- salt according to taste
Garnish -
- 1 tablespoons spring onion green
- sesame seeds tossed
Instructions
- Cut chicken into 1 inch cubes. Add little salt and pepper to taste. Cover and marinate chicken for 30 minutes to 2 hours refrigerated.
- Heat 2 tablespoon sesame oil in a wok. Add minced garlic cloves and sauté for a minute. Add chopped white part of green onions and toss for 30 seconds.
- Add marinated chicken pieces and toss until chicken is partially cooked.
- Add sliced mushrooms and bok choy, toss for a minute.
- In a small bowl whisk together all the sauces. Pour it over chicken. Cook on high flame for about 2 minutes.
- In another small bowl whisk corn starch in 1 tablespoon water. Once chicken is fully cooked, pour corn starch slurry, stir well and cook until chicken is cooked through and sauce is thick and glossy, will take about 2 to 3 minutes.
Cup of Yum
Remove from wok and transfer to a serving plate. Garnish with green onions, sesame seeds and serve hot over noodles or rice.
Notes
- Nutritional information is approximate and depends on ingredient brands used.
- Marinating chicken between 30 minutes to 2 hours improves flavor.
Nutrition Information
Calories
243kcal
(12%)
Carbohydrates
12g
(4%)
Protein
16g
(32%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
41mg
(14%)
Sodium
958mg
(40%)
Potassium
823mg
(18%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
9630IU
(193%)
Vitamin C
101mg
(112%)
Calcium
256mg
(26%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 243
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 12g | 4% |
| Protein | 16g | 32% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 958mg | 40% |
| Potassium | 823mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 9630IU | 193% |
| Vitamin C | 101mg | 112% |
| Calcium | 256mg | 26% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.