Chicken & Mushroom
Stir Fry
Cooking Time: 25 Minutes
Serves: 2 - 3 People
Home Recipes Books Search
1. Slice the chicken into thin strips. Quarter the mushrooms. Cook the noodles according to the instructions on the packet, then drain them.

2. Heat the oil in a wok. Crush and add the garlic along with the grated ginger and stir fry for about 3 minutes until lightly browned.

3. Add the chicken, stir fry for about 3 minutes on a high heat. Add the mushrooms, and continue stir frying for another 3 minutes. Sprinkle on some freshly ground black pepper.

4. Mix in the stir fry beansprouts and vegetables, add the brandy and soy sauce and sprinkle on about half a teaspoon of Lea & Perrins sauce. Cook for another three minutes.

5. Stir in the cooked noodles, and cook for a further two minutes or so to heat through the noddles. Check the chicken is thoroughly cooked and serve.

Use chicken thigh or breast fillets. If you don't have a wok, use a deep frying pan instead.
Most "Stir Fry Beansprouts" packs contain sliced peppers and other vegetables, which add more flavour to the dish.

See Also: Recipes
  Chinese Chilli Chicken
  Sweet & Sour Chicken
  Chicken Chow Mein
  Chicken & Pineapple with Cashew Nuts
See Also: Book Reviews
  The Wisdom of the Chinese Kitchen by Grace Young
  The Chinese Kitchen by Eileen Yin-Fei Lo
  Ken Hom's Hot Wok - 150 One-pan Wonders by Ken Hom
  Ken Hom's Foolproof Chinese Cookery by Ken Hom

Recipe Ingredients
4 Chicken Breast Fillet
300g Stir Fry Beansprouts with Vegetables
(or similar pack)
1 portions Dried Noodles
2 cloves Garlic
1 teaspoon Ginger, Fresh Grated
2 tablespoons Groundnut Oil
150g Mushrooms
1 tablespoon Brandy
1 tablespoon Dark Soy Sauce
1/2 teaspoon Lea & Perrins Sauce
2 teaspoons Thai Fish Sauce
Black Pepper

Chicken & Mushroom Stir Fry

Comments? Questions?...then contact us here.
Home Home Home Discussion Forum Conversion Tables Search

Letscook is supported by - click here for the best price on cookery and other UK DVDs.