Welcome to a culinary journey that promises to tantalize your taste buds and infuse your kitchen with aromas that whisper tales of comfort and zest. Today, we’re diving into a beloved classic that combines tender chicken, earthy mushrooms, and a vibrant array of vegetables, all brought together by a savory sauce that’s both rich and invigorating. The Classic Chicken and Mushroom Stir-Fry in Savory Sauce is not just a recipe; it’s a celebration of flavors, textures, and the joy of cooking. Whether you’re a seasoned chef or a culinary novice, this dish will inspire you and satisfy your cravings for something deliciously wholesome.
Ingredients to Gather
Before we embark on this flavorful adventure, let’s ensure we have all the necessary ingredients:
- Chicken: 1 pound of boneless skinless chicken breasts, thinly sliced for quick cooking and delicate texture.
- Cornstarch & Egg White: A mixture to coat the chicken, ensuring it’s tender and thickens the sauce beautifully.
- Vegetables: A colorful medley of mushrooms, snow peas, carrots, water chestnuts, and bamboo shoots brings crunch, flavor, and nutrition.
- Aromatics: Minced garlic and ginger, the essence of any stir-fry, adding that punch of flavor.
- Sauce Ingredients: A simple yet profound combination of chicken stock, sugar, soy sauce, and sesame oil creates a sauce that’s both deep and complex.
Step-by-Step Cooking Guide
Preparing this stir-fry is a journey of transforming simple ingredients into a dish that’s bursting with flavor. Here’s how:
1. Marinate the Chicken
Combine egg white and cornstarch in a bowl, add the chicken, and toss to coat. This marination step is crucial for that velvety texture. Chill for 30 minutes, then drain off any excess liquid.
2. Sauté the Vegetables
Heat a teaspoon of oil and start with the carrots, adding a splash of water to steam-sauté, followed by the mushrooms and snow peas, and finally, the water chestnuts and bamboo shoots. Each vegetable is cooked to perfection before being set aside, ensuring they retain their crunch and color.
3. Cook the Chicken
In the same pan, add the chicken, seasoning it lightly. Once it’s nearly done, in go the garlic and ginger for that fragrant kick.
4. The Magic of the Sauce
Mix the sauce ingredients, adding the final touch of cornstarch to thicken. Combine with the chicken and vegetables in the pan, bringing everything to a lively boil to thicken the sauce and coat the ingredients evenly.
5. Serve and Savor
Your Classic Chicken and Mushroom Stir-Fry in Savory Sauce is ready to be served, ideally over a bed of fluffy rice, making for a complete and satisfying meal.
Nutritional Profile
This dish is not only a feast for the senses but also kind to your body. With approximately 308 kcal per serving, it offers a balanced meal with lean protein, fiber-rich vegetables, and a sauce that’s flavorful yet not overwhelming.
Conclusion
The Classic Chicken and Mushroom Stir-Fry in Savory Sauce is a testament to the beauty of stir-fry cooking — it’s quick, healthy, and infinitely adaptable. Whether it’s a weeknight dinner rush or a leisurely weekend meal, this recipe is sure to win hearts and please palates. So, gather your ingredients, and let’s bring this culinary delight to life, one stir at a time.
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Classic Chicken and Mushroom Stir-Fry in Savory Sauce
- Total Time: 45 minutes
- Yield: 4 1x
Ingredients
1 pound boneless skinless chicken breasts, thinly sliced
1 large egg white
2 tablespoons + 1 teaspoon cornstarch, divided use
1 tablespoon vegetable oil, divided use
2 teaspoons minced garlic
1 teaspoon minced ginger
2 cups sliced mushrooms
1 cup snow peas
1/2 cup thinly sliced carrots
1 8-ounce can sliced water chestnuts, drained
1 8-ounce can sliced bamboo shoots, drained
3/4 cup chicken stock
1 and 1/2 teaspoons sugar
1 tablespoon soy sauce
1 and 1/2 teaspoons sesame oil
Salt and pepper to taste
Instructions
In a medium bowl, whisk together egg white and 1 tablespoon cornstarch. Add chicken slices and toss to coat. Refrigerate for 30 minutes, then strain and discard excess liquid.
Heat 1 teaspoon oil in a large saucepan over medium-high heat. Add carrots and 1 tablespoon water; cook 2-3 minutes, stirring constantly.
Add mushrooms; cook 3-4 minutes until browned and tender. Add snow peas; cook 1-2 minutes until tender. Stir in water chestnuts and bamboo shoots. Season with salt and pepper. Remove from pan; cover to keep warm.
Wipe out pan. Heat remaining oil over medium-high. Add chicken; season with salt and pepper. Cook, stirring occasionally, until cooked through, 3-4 minutes. Add garlic and ginger; cook 30 seconds more.
Whisk together chicken stock, sugar, soy sauce, sesame oil, and remaining cornstarch. Add vegetables back to pan; heat through. Pour in sauce; bring to boil. Boil 1 minute or until sauce thickens, stirring occasionally.
Serve immediately, over rice if desired.
- Prep Time: 30 minutes
- Cook Time: 15 minutes