The combination of chicken and mushrooms is excellent. I find mushrooms the only vegetable that compliments chicken so perfectly. This is an easy quick stir fry recipe with the goodness of pepper and without any cornstarch or cream making it an healty option. If you dont like mushrooms or are alergic to them you can ofcourse omit them or substitute another vegetable. Remember mushrooms contain a lot of water in them so the sauce is rich and flavorful.
INGREDIENTS THAT SERVE 2:
300 grams of boneless chicken thighs, skin removed and cut into cubes
100 grams of button mushrooms, cleaned and chopped into quarters or halves
1 green chilli or a little green capsicum (bell pepper) cut into chunks
a little spring onion
oil for sauteeing
FOR THE MARINADE:
1 teaspoon of soya sauce
a pinch of salt
1 teaspoon of chinese rice wine or dry sherry or white wine or half the amount of brandy
1 teaspoon of sesame oil
1 teaspoon each of chopped ginger and garlic
1/2 teaspoon or more of ground black pepper
METHOD:
marinate the chicken in the marinade and leave it for about half an hour. Heat the oil in a wok and sautee the marinated chicken without the marinade on high heat till it caramelises (gets brown) and then add the mushrooms, pepper and the spring onion and let it sautee for a minute on high heat. Add the marinade and cook for a few seconds till it all comes to a boil. Check seasoning and correct. At the end i add some more black pepper to it because i like it very peppery!!! Serve immediately with white rice 🙂
EASY AND NUTRITIOUS AND WITHOUT ANY CORNSTARCH OR CREAM