Last updated . Originally posted By Jyothi Rajesh 36 Comments
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Cantonese chicken with mushrooms is a stir fry dish that packs punch of flavors. Great to be served as starter or main dish to pour over noodles or rice.
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- About Cantonese chicken recipe
- Ingredients needed
- How to make Cantonese chicken
- Tips for Cantonese chicken recipe
- 📋RECIPE Cantonese Chicken with Mushrooms
Ingredients needed
Here’s what you’ll need-
- 1 lb boneless chicken
- 1cupsliced mushrooms such as shiitake, oyster mushrooms, cremini or a mix
- 2tablespoonsesame oil
- ½cupwhite part of green onions
- 1bok choy,cut crosswise into 1 inch pieces
- 6 garlic cloves, minced
- 2 teaspoon ginger, minced
- 1teaspooncorn starch
- 1tablespoonwater
For Sauce-
- 1tablespoonlow sodium light soy sauce
- 1tablespoonfish sauce
- 1tablespoonoyster sauce
- 1tablespoonchili sauce
- 1tablespoonrice wine vinegar
- 1teaspoonbrown sugar
Chicken Marinade-
- 2teaspoonground pepper
- Saltto taste
Garnish –
- 1tablespoonsgreen onion
- Tossed sesame seeds
Ingredients additions & substitutions
Use boneless chicken breasts or thighs.
Oyster mushrooms, shiitake mushrooms, cremini are best for this recipe. If you can’t find those two mushrooms use button mushrooms.
Bok choy can be substituted with broccoli or even spinach (to be added last while cooking).
Note this stir fry is saucy dish. Feel free to make it semi-dry or dry stir fry by reducing the amount of sauce accordingly.
How to make Cantonese chicken
- Cut chicken into small cubes. Add little salt and pepper to taste. Cover and marinate chicken for 30 minutes to 2 hours refrigerated.
- Heat 2 tablespoon sesame oil in a wok. Add minced garlic cloves and sauté for a minute. Add chopped white part of green onions and toss for 30 seconds.
- Add marinated chicken pieces and toss until chicken is partially cooked.
- Add sliced mushrooms and bok choy, toss for a minute.
- In a small bowl whisk together all the sauces. Pour it over chicken. Cook on high flame for about 2 minutes.
- In another small bowl whisk corn starch in 1 tablespoon water. Once chicken is fully cooked, pour corn starch slurry, stir well and cook until chicken is cooked through and sauce is thick and glossy, will take about 2 to 3 minutes.
- Remove from wok and transfer to a serving plate. Garnish with green onions, sesame seeds and serve hot over noodles or rice.
Tips for Cantonese chicken recipe
- Chicken breasts are best, you can use chicken thighs if you want juicy chicken. Chicken thighs are juicier and absorbs more flavor than breasts.
- Cook on high heat, tossing frequently to ensure not to over cook chicken or vegetables.
- Taste first and then add salt only if needed.
- Cantonese chicken is supposed to be soft with loads of sauce. This recipe will yield you saucy chicken. It won’t be thick and semi-dry like other stir fry especially Mandarin stir fry.
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5 from 10 votes
📋RECIPE Cantonese Chicken with Mushrooms
Jyothi Rajesh
Cantonese chicken with mushrooms is a stir fry dish that packs punch of flavors. Great to be served as starter or main dish to pour over noodles or rice.
Print Recipe Pin RecipeRate this Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Servings 4 servings
Calories 243
Ingredients
- 1 lb chicken boneless
- 1 cup sliced mushrooms such as shiitake, oyster mushrooms, cremini or a mix
- 2 tablespoon sesame oil
- ½ cup green onions white part
- 1 bok choy cut crosswise into 1 inch pieces
- 6 cloves garlic minced
- 2 teaspoon ginger minced
- 1 teaspoon corn starch
- 1 tablespoon water
For Sauce-
- 1 tablespoon low sodium light soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon chili sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon brown sugar
Chicken Marinade-
- 2 teaspoon ground pepper
- Salt according to taste
Garnish –
- 1 tablespoons spring onion green
- Tossed sesame seeds
Instructions
Cut chicken into 1 inch cubes. Add little salt and pepper to taste. Cover and marinate chicken for 30 minutes to 2 hours refrigerated.
Heat 2 tablespoon sesame oil in a wok. Add minced garlic cloves and sauté for a minute. Add chopped white part of green onions and toss for 30 seconds.
Add marinated chicken pieces and toss until chicken is partially cooked.
Add sliced mushrooms and bok choy, toss for a minute.
In a small bowl whisk together all the sauces. Pour it over chicken. Cook on high flame for about 2 minutes.
In another small bowl whisk corn starch in 1 tablespoon water. Once chicken is fully cooked, pour corn starch slurry, stir well and cook until chicken is cooked through and sauce is thick and glossy, will take about 2 to 3 minutes.
Remove from wok and transfer to a serving plate. Garnish with green onions, sesame seeds and serve hot over noodles or rice.
Notes
Nutritional Info– Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.
Nutrition
Calories: 243kcalCarbohydrates: 12gProtein: 16gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 41mgSodium: 958mgPotassium: 823mgFiber: 3gSugar: 5gVitamin A: 9630IUVitamin C: 101mgCalcium: 256mgIron: 3mg
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Reader Interactions
Wendy Uzelac says
Fabulous quick meal. Hubby loved it!Reply
jyothirajesh says
So glad to hear you tried and your hubby liked this recipe. Thank you for trying!
Reply
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