Cantonese Chicken and Mushrooms
Delight your taste buds with the rich, savory flavors of Cantonese Chicken and Mushrooms, a classic dish that brings the essence of Chinese home-cooking to your kitchen. Tender, marinated chicken thighs are stir-fried to perfection alongside earthy shiitake mushrooms and fragrant aromatics like garlic, ginger, and spring onions. A luscious sauce made from soy sauce, oyster sauce, Shaoxing wine, and chicken stock ties everything together with a perfect balance of umami and a hint of sweetness. Finished with a drizzle of sesame oil for depth, this quick and flavorful recipe is ready in just 35 minutes and pairs beautifully with steamed rice or stir-fried greens. Whether you're new to stir-fry cuisine or a seasoned pro, this comforting Cantonese dish is sure to impress! Keywords: Cantonese chicken recipe, stir-fry chicken with mushrooms, Chinese home-cooking recipes, quick dinner ideas, savory chicken stir-fry.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 200 grams Fresh shiitake mushrooms
- 100 grams Fresh button mushrooms (optional)
- 3 cloves Garlic
- 1 thumb-sized piece Ginger
- 3 stalks Spring onions (scallions)
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 2 tablespoons Shaoxing wine (Chinese cooking wine)
- 1 tablespoon Cornstarch
- 150 milliliters Chicken stock
- 1 teaspoon Sugar
- 0.5 teaspoon White pepper
- 1 teaspoon Sesame oil
- 2 tablespoons Vegetable oil
Instructions
Cut the chicken thighs into bite-sized pieces and place them in a bowl.
In a small bowl, mix 1 tablespoon of soy sauce, 1 tablespoon of Shaoxing wine, and 1 teaspoon of cornstarch. Pour this mixture over the chicken and mix to coat evenly. Let the chicken marinate for 15 minutes.
While the chicken is marinating, clean and slice the shiitake and button mushrooms. Mince the garlic, peel and julienne the ginger, and slice the spring onions into 2-inch pieces.
In a medium bowl, combine the remaining soy sauce, oyster sauce, chicken stock, sugar, and white pepper. Stir until well combined and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken and stir-fry for 3-4 minutes, or until the chicken is no longer pink. Remove the chicken from the pan and set aside.
Add the remaining tablespoon of vegetable oil to the pan. Add the garlic, ginger, and white parts of the spring onions. Stir-fry for 30 seconds, or until aromatic.
Add the sliced mushrooms to the pan and cook for 3-4 minutes, or until softened and slightly browned.
Return the chicken to the pan and pour in the sauce mixture. Stir everything together and bring to a gentle simmer.
Mix 1 teaspoon of cornstarch with 2 tablespoons of water to make a slurry. Add this to the pan and stir until the sauce has thickened to your liking.
Drizzle with sesame oil and toss everything together. Garnish with the green parts of the spring onions.
Serve hot over steamed white rice or alongside stir-fried vegetables.
Nutrition Facts
Calories |
1679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.5 g | 126% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 4277 mg | 186% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 13.3 g | ||
| Protein | 149.2 g | 298% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 139 mg | 11% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2497 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
