Cantonese Chicken and Mushrooms

Daily Inspiration S


Found this delicious dish in Food Network Magazine.


★★★☆☆ 1 vote

15 Min
20 Min
Stove Top


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  • 1 1/4 lb
    chicken tenders, cut into 1 1/2 inch pieces (or use boneless, skinless chicken breasts cut up)
  • 1/2 c
    oyster sauce
  • 2 Tbsp
  • 2 Tbsp
    peanut oil
  • 6
    scallions, cut into 1 inch pieces
  • 8 slice
    ginger (peeled and thinly sliced)
  • 3
    garlic cloves, coarsely chopped
  • 8-10
    mushrooms, sliced (cremini, shitake or mixed)
  • 12 oz
    baby bok choy, cut crosswise into 1 1/2 inch pieces
  • 1 1/4 cups
    low sodium chicken broth
  • 2 tsp
    toasted sesame oil
  • ·
    cooked rice, for serving

How to Make Cantonese Chicken and Mushrooms


  1. Toss the chicken with the oyster sauce in a bowl. Mix the cornstarch with 3 tablespoons cold water in another bowl. Place both bowls near the stove with the remaining ingredients.
  2. Heat a wok or deep skillet over high heat until hot. Add the peanut oil, then the scallions, ginger and garlic -- stir-fry about 20 seconds. Add the chicken mixture and stir-fry until the meat is no longer pink on the outside - 2 -3 minutes. Stir in the mushrooms and bok choy.
  3. Add the broth and sesame oil to the skillet and bring to a boil over high heat. Add the cornstach mixture, return to a boil and cook, tossing, until the chicken is cooked through and the sauce is thick and glossy, 2-3 minutes. Serve with rice, if desired.

Printable Recipe Card

About Cantonese Chicken and Mushrooms

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Chinese
Dietary Needs: Diabetic, Low Fat, Dairy Free, Low Carb
Other Tags: Quick & Easy, Healthy

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