Subscribe Today!


Tasty Tuesday - Chicken and Mushroom Stir-fry

So, this is what we had for supper there one night the week. It is a slight adjustment of a recipe from Hot Chicken, called "Chicken Dancing With Mushrooms".

I hear you. Weird, very weird.

And wordy. Lord, are the recipes ever wordy. Perhaps buddy thought he was writing a novel.

Can you tell I am not thrilled by the cookbook? I really have no idea why DH bought it. Or why I let it stay in the house despite my annual-purge-of-things-we-don't-use-or-like.

Oh, right.... it's the recipes! The recipes are good, despite being wordy and having frilly, fancy names. And, they have nice pictures. And, did I say the food is yu-uumm-my? It IS about the food, right? ;-)

So, here it is... a simplified version of "Chicken Dancing With Mushrooms":

Chicken and Mushroom Stir-fry from Hot Chicken (1995)


4 boneless/skinless chicken breasts, cubed
1 tbsp rice wine OR dry sherry
1 tbsp oyster sauce (we used soy sauce)
1 tbsp sesame oil (we used olive oil)

1/4 pine nuts

8 oz mushrooms, sliced
12 stalks asparagus, chopped (we used ~ 1 1/2 c. broccoli, quel surprise)
3 green onions, chopped
3 cloves garlic, minced
1/4 c. cooking oil
1/4 c. water

1/4 c. chicken stock
1/4 c rice wine OR dry sherry
1 tbsp sesame oil
1 tbsp cornstarch
1 tsp sugar
1/4 tsp pepper


  • Combine Chicken with 1 tbsp ea. of rice wine, oyster sauce and sesame oil. Set aside, refrigerated, for 15 minutes (or up to 8 hrs). 
  • Toast pine nuts at 325 for 8 minutes or until golden. Set aside until needed. 
  • Combine sauce ingredients, set aside until needed.
  • Heat half the oil in wok, add chicken. Stir & toss until white & cooked through. Remove chicken from wok. 
  • Add remaining oil and the garlic to wok. Heat for a few seconds then add vegetables and water. 
  • Stir & toss until crisp tender, about 2 minutes. 
  • Add wok sauce, pine nuts and return chicken to wok. 
  • Stir & toss until all ingredients are heated through and glazed with the sauce. Add pepper to taste. 

Enjoy as is, or on a bed of rice or quinoa. Yum!

Photo: It is still available!

No comments:

Post a Comment