Vietnamese · Dinner
Stir Fried Chicken With Mushrooms
A quick Vietnamese stir-fry of sliced chicken thigh and mushrooms cooked over high heat with garlic, ginger, and scallion, finished with fish sauce, oyster sauce, and a touch of sugar for a glossy, savory sauce. Served over steamed jasmine rice with fresh cilantro.
$4
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
520Calories
42.8gProtein
21.3gFat
41.5gCarbs
6.8gSugar
2.6gFiber
1450mgSodium
198mgChol
5.1gSat Fat
780mgPotassium
55mgCalcium
3.1mgIron
0.5mcgVitamin B12
9mgVitamin C
protein-rich
rich-umami
thirty-min-meals
Instructions
1
Prep
Slice chicken thigh thinly against the grain, slice mushrooms, mince garlic and ginger, and cut scallions into 1-inch pieces.
2
Whisk
In a small bowl, stir together fish sauce, oyster sauce, soy sauce, and sugar until the sugar dissolves.
3
Sear
Heat vegetable oil in a wok over high heat until shimmering, add chicken in a layer, and sear 2–3 minutes until opaque and golden at edges.
4
Stir-fry
Push chicken aside, add garlic and ginger, stir 30 seconds until fragrant, add mushrooms, toss 3–4 minutes until soft and liquid mostly evaporates.
5
Glaze
Pour sauce and scallions into wok, toss over high heat 1–2 minutes until the mixture coats everything in a glossy layer.
6
Plate
Spoon chicken and mushrooms over jasmine rice, scatter cilantro on top, and serve immediately while hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g chicken thigh
- 7 oz200g mushroom
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp oyster sauce
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp sugar
- 2 tbsp2 tbsp vegetable oil
- 44 scallions
- 1/2 tsp1/2 tsp black pepper
- a small handful of cilantro
- 1 1/2 cup280g jasmine rice, cooked
