Mushroom Chicken

Mushroom Chicken has been one of my highly requested “Chinese takeout” recipes – and I knew I had to share the recipe so everyone could see how easy it is to replicate at home! With only a couple simple ingredients, you’ll be able to have a delicious dinner on the table in LESS THAN 30 minutes!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut chicken breast into 1" pieces and marinate with white pepper, salt, Shaoxing wine, avocado oil, sesame oil, and cornstarch for 30 minutes.

Step 2

Premix your sauce by combining soy sauce, oyster sauce, white pepper, sugar, msg, chicken stock, and cornstarch. Mix until combined and set aside.

Step 3

Chop garlic and ginger and set aside, then cut zucchini and mushroom to similar size pieces as the chicken.

Step 4

In a pot of boiling water, blanch zucchini for 10 seconds and remove and drain thoroughly.

Step 5

In a hot pan or wok over high heat, heat 1 cup of avocado oil until smoking (about 450F), then carefully drop the chicken in the oil and velvet for 1-2 minutes until pieces are cooked through. Remove and set aside in a bowl.

Step 6

Reserve 2 tbsp of frying oil, and sauté garlic and ginger for 15 seconds.

Step 7

Add the mushrooms, then stir fry for 1-2 minutes or until the mushrooms begin to brown, then add back the chicken.

Step 8

Add the premixed sauce and combine. The sauce will thicken after just a few seconds (refer to video for sauce consistency).

Step 9

Finally, add back your blanched zucchini and give it a final toss. Finish with a tsp of sesame oil, give it a final mix and serve with freshly steamed rice. Enjoy!

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