This Chicken and Mushroom Stir fry is so easy to make, and it can be created in no time at all.
The key to a successful stir-fry is to get all your ingredients ready before starting the cooking process, and making sure each ingredient is the same size so that they cook at the same speed.
Chicken and Mushrooms Stir fry: -
Prep time: 10 minutes - Cooking time: 10 minutes
Serves 2
2 skinless/boneless chicken breasts, cut into thin strips 2 bok choi, sliced 8 chestnut mushrooms, sliced 6 spring onions, sliced 1 garlic clove, finely chopped 2 tbsp of light oyster sauce 1 tsp of Chinese five spice 2 tsp of cornstarch 2 tbsp of light soy sauce 4 fl-oz(120ml) of chicken stock 1 tbsp of fresh coriander Freshly ground pepper 1 tbsp of ground nut oil
When you've prepared your ingredients place them in separate containers, combine the cornstarch in a couple of tablespoons of tepid tepid water. Next take a large non stick wok and place it over a moderate heat, then add half of the walnut oil and heat it through.
This excellent
Wok Set
gives you everything you need to start cooking your favourite stir fry recipes. In the set you get a a 36cm non-stick Wok, 4 ceramic bowls, 4 chopsticks and 4 chopstick rests.
Then add the chicken slices with a little ground pepper and fry them for 3-4 minutes until the chicken is sealed on all sides, then put the chicken to one side drain and keep warm.
Next add the rest of the oil to the same pan, then add spring onion, mushrooms, garlic & a little ground pepper then fry for 2-3 minutes keeping the ingredients moving in the wok all the time.
Then add the oyster sauce, soy sauce, chicken stock & Chinese five spice; combine everything together by tossing the ingredients in the pan. Then add the chicken and slices of bok choi & half the coriander and combine; cook for a further 2 minutes allowing the sauce to thicken: keep everything moving.
Then simply plate up your Chicken and Chestnut Mushroom Stir Fry and sprinkle with the remaining chopped coriander.
