Takeout Style Chinese Chicken and Mushroom
User Reviews
4.1
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Prep Time
10 mins
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Cook Time
6 mins
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Marinating time
15 mins
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Total Time
31 mins
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Servings
4
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Calories
240 kcal
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Course
Main Course
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Cuisine
Chinese
Takeout Style Chinese Chicken and Mushroom
Description
Chicken breast is sliced thinly and tenderized with baking soda before rinsing to ensure a moist, tender texture after stir-frying. The mushrooms and green onions are quickly cooked to retain some bite and freshness. The sauce is prepared with ingredients including chicken stock, soy sauce, oyster sauce, Chinese cooking wine, and sesame oil, then thickened with cold stock mixed with cornstarch to achieve a thick, glossy coating reminiscent of restaurant takeout.
The stir-fry is cooked over high heat for quick cooking and maintaining texture, with green onions initially fried in oil to infuse flavor. This dish works well served immediately over rice or noodles, to enjoy the sauce's texture and warm, savory flavors.
Baking soda tenderizes the chicken but must be rinsed thoroughly to prevent off-flavors. The sauce consistency can be adjusted by varying cornstarch quantity. Chinese cooking wine can be substituted with dry sherry if unavailable.
Ingredients
For the stir fry
- 1 lb chicken breast
- 1½ tablespoon baking soda see note 1
- 2½ cups mushroom sliced
- 1 clove garlic
- 2 green onions - see note 2
- 1 tablespoon neutral cooking oil generic cooking oil
For the sauce
- ¾ cup chicken stock see note 3, cold, or broth
- 3 tablespoon cornstarch - see note 4
- 2 tablespoon Chinese cooking wine - see note 5
- 2 tablespoon soy sauce
- 1 teaspoon oyster sauce
- 2 teaspoon sesame oil
- ¼ teaspoon black pepper white is traditional
- 1 teaspoon sugar
Instructions
Start with tenderizing the chicken
- Cut the chicken into thin strips across the grain.
- Place in a bowl and sprinkle with the baking soda, stir gently to coat all of the chicken. Then cover and let the chicken marinate for 15 minutes.
- Wash off the baking soda and rinse the chicken several times. (See note 6)
- Pat the chicken dry with kitchen paper and set to one side.
Next make the sauce.
- Add all the sauce ingredients into a large measuring cup/jug and stir well. Ensure the broth is cold to stop the cornstarch from clumping.
For the stir fry
- Pour the oil into a heavy-based frying pan and place over high heat.
- Whilst the oil is heating up remove the roots from the green onions and chop them into 2-inch (5cm) length chunks.
- Add the green onions to the oil (be careful it can spit) and stir fry them for 1 minute to flavor the oil.
- Add the chicken to the pan and cook for 2 minutes stirring constantly.
- Add in the chopped mushrooms and stir fry for a further 2 minutes.
- Add the sliced garlic and stir constantly for a minute.
- Give the prepared sauce another stir and then pour it into the pan. The sauce will thicken quickly so stir it to coat your stir fry. (see note 4).
- Serve immediately.
Notes
- Baking soda (also sodium bicarbonate) tenderizes the chicken but must be rinsed off thoroughly to avoid a bitter taste.
- Green onions are known as scallions or spring onions depending on region.
- Use cold broth when mixing the sauce to prevent cornstarch clumping.
- Adjust cornstarch between 1½ to 3 tablespoons to control sauce thickness.
- If Chinese cooking wine is unavailable, dry sherry can be used as a substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 11g | 4% |
| Protein | 27g | 54% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 73mg | 24% |
| Sodium | 2073mg | 86% |
| Potassium | 681mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 94IU | 2% |
| Vitamin C | 7mg | 8% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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