Coming to today’s recipe – it’s straightforward Chinese. One thing lovely about their cuisine is that they use such limited ingredients but the taste that comes from it is amazing. It was a lazy night, after coming back from work. I had a tiny packet of boneless chicken in the fridge and a packet of mushroom, crying out to me to be used before it rots. I set out searching for a recipe and found this lovely recipe. I really wondered, there’s hardly going into it, how would it taste. Believe me, the aroma while cooking it was itself awesome, I just couldn’t wait to have it. I served it with some dinner rolls and it was lovely. Thought of sharing it with you all – when you feel very lazy to cook something elaborate, that is! 🙂
Linking this to the Flavors of the World – China, hosted by Julie of Erivum Puliyum…
Chicken Mushroom Stir Fry
- 1 large chicken breast cut into small peices (approx 200 gm)
- 3 tbsp soya sauce
- 1 tsp sugar
- 1 tbsp cornflour
- 1 packet 250 gm mushrooms
- 3 pods garlic minced
- Salt and pepper to taste
- 2 tbsp oil
- Marinate the chicken in the soya sauce, cornflour and sugar.
- Cut the mushroom into thin peices.
- Heat half the oil in the saucepan. Add in the chicken and stir fry for 3-4 minutes, till it looks cooked. Remove the chicken into a dish.
- Heat the remaining oil. Saute the garlic in the oil till a lovely aroma spreads in your kitchen (WOW!!!).
- Now put in the mushrooms along with the salt and pepper and saute on high heat for 3 minutes.
- Add the chicken back and saute for a couple of minutes till the flavors are mixed in well. Serve warm.