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Takeout Style Chinese Chicken and Mushroom
4.1 from 253 votes

Takeout Style Chinese Chicken and Mushroom

This Takeout Style Chinese Chicken and Mushroom recipe features chicken breast tenderized with baking soda and stir-fried with mushrooms, garlic, and green onions. The sauce blends chicken stock, soy sauce, oyster sauce, Chinese cooking wine, and sesame oil, thickened with cornstarch to create the thick coating typical of Chinese takeout dishes. The preparation balances tender chicken pieces with a richly flavored, glossy sauce.

Prep Time
10 mins
Cook Time
6 mins
Marinating time
15 mins
Total Time
31 mins
Servings: 4
Calories: 240 kcal
Course: Main Course
Cuisine: Chinese

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
    Cup of Yum
  1. Cut the chicken into thin strips across the grain.
  2. 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.
  3. Wash off the baking soda and rinse the chicken several times. (See note 6)
  4. Pat the chicken dry with kitchen paper and set to one side.
Next make the sauce.
  1. 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
  1. Pour the oil into a heavy-based frying pan and place over high heat.
  2. Whilst the oil is heating up remove the roots from the green onions and chop them into 2-inch (5cm) length chunks.
  3. Add the green onions to the oil (be careful it can spit) and stir fry them for 1 minute to flavor the oil.
  4. Add the chicken to the pan and cook for 2 minutes stirring constantly.
  5. Add in the chopped mushrooms and stir fry for a further 2 minutes.
  6. Add the sliced garlic and stir constantly for a minute.
  7. 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).
  8. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 240

% 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.