Best 5 Chinese Style Chicken With Sauteed Kale Mushrooms Recipes

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**Savor the Delights of Chinese-Style Chicken with Sauteed Kale and Mushrooms: A Culinary Symphony of Flavors**

Embark on a culinary journey to the vibrant streets of China with this tantalizing dish of Chinese-Style Chicken with Sauteed Kale and Mushrooms. Perfectly balancing bold flavors and healthy ingredients, this dish is a symphony of textures and tastes that will leave you craving for more. Tender chicken, succulent kale, earthy mushrooms, and an aromatic sauce come together to create a harmonious blend that is sure to impress your taste buds.

**The Star of the Show: A Trio of Recipes to Delight Every Palate**

1. **Chinese-Style Chicken with Sauteed Kale and Mushrooms:** This classic recipe showcases the harmonious union of chicken, kale, and mushrooms, all bathed in a flavorful sauce that captures the essence of Chinese cuisine.

2. **Chicken and Snow Peas Stir-Fry:** A vibrant and colorful dish that features tender chicken and crisp snow peas tossed in a savory sauce, creating a symphony of flavors and textures.

3. **Chinese-Style Chicken and Broccoli:** A beloved classic, this recipe combines juicy chicken, tender broccoli florets, and a rich sauce that comes together in a delightful medley of flavors.

Get ready to tantalize your senses as we delve into the culinary secrets of these delectable dishes, exploring the intricate flavors that make Chinese cuisine so captivating.

Let's cook with our recipes!

CHINESE MUSHROOM CHICKEN STIR FRY



Chinese Mushroom Chicken Stir Fry image

This Panda Express style Chinese mushroom chicken is very easy to make and perfect for a weekday dinner. The tender chicken bites are cooked in an aromatic savory sweet sauce with juicy mushrooms and crispy bamboo shoots. {Gluten-Free adaptable}To make the dish gluten free, use tamari or coconut amino to replace soy sauce, use dry sherry instead of Shaoxing wine, and make sure to use a gluten free oyster sauce or homemade oyster sauce.

Provided by Maggie Zhu

Categories     Main

Time 20m

Number Of Ingredients 16

10 oz. (300 g) boneless skinless chicken breast ((or thighs), sliced to 1/4" (5mm) thickness (about 1 chicken breast or 2 thighs))
1 tablespoon soy sauce
1 tablespoon Shaoxing wine ((or dry sherry))
1 tablespoon cornstarch
3 tablespoons oyster sauce
2 tablespoons Shaoxing wine ((or dry sherry))
2 tablespoons soy sauce
1/3 cup chicken stock
2 teaspoons sugar
2 teaspoons cornstarch
2 to 3 tablespoons peanut oil ((or vegetable oil))
1/2 lbs (225 g) mushrooms ((white or baby portabella))
1 cup sliced bamboo shoots (, drained)
3 cloves garlic (, chopped)
2 teaspoons ginger (, minced)
2 green onions (, chopped)

Steps:

  • Combine chicken and all the marinade ingredients in a big bowl. Stir to mix well. Let marinate for 15 minutes while preparing the other ingredients.
  • Combine all the sauce ingredients in a medium-sized bowl. Stir to mix well.
  • Heat oil in a large skillet over medium-high heat until hot. Spread the chicken in the skillet in a single layer. Sear until the bottom turns golden without moving it, 1 minute or so. Stir and flip to cook the other side, until turns golden, another minute or so. Transfer the cooked chicken pieces to a big plate and set aside.
  • Add the remaining 1 tablespoon oil and the mushrooms. Cook and stir until the mushrooms are cooked through and the liquid evaporated.
  • Add the bamboo shoots, garlic, ginger, and onion. Drizzle with a bit more oil if the pan looks dry. Stir and cook for a minute.
  • Stir the sauce again to thoroughly dissolve the cornstarch and pour it into the pan. Stir a few times until the sauce thickens.
  • Add the chicken back into the skillet. Stir to coat everything well with the sauce. Immediately transfer everything to a big plate.
  • Serve hot over steamed rice as a main dish.

Nutrition Facts : ServingSize 4 g, Calories 216 kcal, Carbohydrate 16.8 g, Protein 18.8 g, Fat 8.9 g, SaturatedFat 1.2 g, Cholesterol 45 mg, Sodium 737 mg, Fiber 1.9 g, Sugar 7.5 g

KOHLRABI, KALE, MUSHROOM, AND BEAN SAUTE



Kohlrabi, Kale, Mushroom, and Bean Saute image

This is a great dish for those with a CSA who want new ways to cook with kale or kohlrabi.

Provided by steve&kim

Categories     Everyday Cooking

Time 25m

Yield 2

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
¼ teaspoon red pepper flakes
1 bunch kale, stemmed and coarsely chopped
1 cup chicken broth
2 kohlrabi - peeled, halved, and sliced
1 (15 ounce) can cannellini beans, drained and rinsed
12 ounces baby portobello mushrooms, sliced
salt and ground black pepper to taste

Steps:

  • Heat oil in a 12-inch saute pan over medium-high heat. Add garlic and red pepper flakes; saute until fragrant, about 30 seconds. Add kale to the pan and toss.
  • Pour in broth and reduce heat to medium. Add kohlrabi, cover, and cook until tender, 5 to 7 minutes.
  • Add beans and mushrooms to the pan. Increase heat to medium-high and cook until excess liquid has evaporated and mushrooms are tender, 5 to 7 minutes more. Season with salt and pepper.

Nutrition Facts : Calories 491.8 calories, Carbohydrate 70.6 g, Cholesterol 3 mg, Fat 16.7 g, Fiber 20.3 g, Protein 22.9 g, SaturatedFat 2.2 g, Sodium 1230.6 mg, Sugar 7.4 g

CHINESE STYLE CHICKEN WITH SAUTEED KALE& MUSHROOMS



chinese style chicken with sauteed kale& mushrooms image

I LOVE the chicken kale dish from panda express, but I unfortunately, do not have the money (or the body :) lol ) to eat out often. I came up with this little dish when I was craving panda express and you know what? I bet you wont even be able to tell the difference!

Provided by Taylor Simpkins

Categories     Chicken

Time 10m

Number Of Ingredients 7

1 frozen boneless skinless chicken breast
1 c sliced mushrooms
1 bundle, kale
2 Tbsp general tso's chicken seasoning
1 pkg stevia or splenda
3-4 Tbsp water
1/2 tsp lite soy sauce

Steps:

  • 1. Dice your chicken into bite size pieces. I start with semi thawed chicken breasts. Heat a deep skillet over medium heat
  • 2. Spray non stick (you can use a small amount of oil) into skillet and add chicken. Mean while slice your mushrooms. Add them to the skillet once chicken starts to show only a small amount of pink
  • 3. Wash your kale well then rip from the stems. You can chop the leaves but I just rip them with my hands. Add the kale to the skillet then turn to medium low heat and COVER! this is important for steaming. Cook about 5 minutes or until the kale starts to wilt and turns a rich green color
  • 4. In a small bowl mix the seasoning, soy sauce, water and stevia. (You can use plain white sugar or even brown sugar. I use stevia as a slightly healthier option for this dish)
  • 5. mix the seasoning well then pour into your skillet. Turn off the heat and stir the skillet well so that the seasoning is mixed thoroughly. Cover and let stand for just a minute or two. Serve and enjoy your homemade panda express!

CHICKEN WITH KALE AND WILD MUSHROOMS



Chicken With Kale and Wild Mushrooms image

This is from Food & Wine. Serve with mashed potatoes. They say to serve this with a West Coast Pinot Noir.

Provided by dicentra

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb kale, tough stems discarded, leaves cut into 2-inch pieces
1 tablespoon all-purpose flour
2 teaspoons unsalted butter, softened
1 tablespoon extra virgin olive oil
2 teaspoons extra virgin olive oil
3 ounces thick slab bacon, cut into 1-by- 1/4 -inch matchsticks
24 ounces chicken breast halves (skinless, boneless)
salt & freshly ground black pepper
1/2 lb wild mushrooms, such as oyster or 1/2 lb chanterelle mushroom, sliced 1/3 inch thick
3 medium shallots, minced
1/3 cup dry white wine
2/3 cup chicken stock or 2/3 cup low sodium chicken broth
2 teaspoons fresh lemon juice

Steps:

  • Blanch the kale in a large pot of salted water until limp, about 2 minutes.
  • Drain well, pressing to extract excess water. In a small bowl, blend the flour and butter until smooth.
  • Heat 1 teaspoon of the oil in a large nonreactive skillet.
  • Add the bacon and sauté over high heat until browned and crisp, about 4 minutes.
  • Using a slotted spoon, transfer the bacon to paper towels to drain.
  • Pour the rendered fat into a small bowl.
  • Heat 1 teaspoon of the oil and 1 teaspoon of the reserved bacon fat in the skillet. Separate the tenders from the chicken breasts.
  • Season the chicken with salt and pepper. Add the breasts to the skillet and cook over moderately high heat until brown and crusty on the bottom, about 4 minutes.
  • Turn and cook the other side until lightly browned, about 3 minutes. Brown the chicken tenders in another teaspoon of oil.
  • Transfer the chicken to a platter and cover loosely with foil.
  • Heat 1 teaspoon of the oil and 1 teaspoon of the bacon fat in the skillet.
  • Add the mushrooms, shallots and 2 tablespoons of water, season with salt and pepper and cook over moderate heat, stirring occasionally, until the vegetables are softened and browned, about 6 minutes.
  • Transfer to a bowl and keep warm.
  • Pour the wine into the skillet and cook over high heat, scraping the bottom of the pan to loosen any browned bits, until reduced to a few tablespoons.
  • Add the chicken stock and cook until reduced to 1/2 cup, about 3 minutes.
  • Whisk in the flour paste and cook until the sauce thickens.
  • Add the mushrooms and cook until warmed through. Transfer to a small bowl and stir in any accumulated juices from the chicken.
  • Wipe out the skillet and return it to high heat. Add the remaining 1 teaspoon oil and 1 more teaspoon of the bacon fat.
  • Add the kale, season with salt and pepper and sauté until just beginning to brown, about 3 minutes. Stir in the reserved bacon and the lemon juice.
  • Arrange the kale on 4 dinner plates. Top with the chicken breasts and mushroom sauce and serve.

Nutrition Facts : Calories 572.5, Fat 34.5, SaturatedFat 10, Cholesterol 130.6, Sodium 397.8, Carbohydrate 18.2, Fiber 2.9, Sugar 1.8, Protein 45.2

KALE AND MUSHROOM SIDE



Kale and Mushroom Side image

I make this at least twice a week for my family. It is a super easy and yummy way for us to get a good dose of our dark leafy greens. Macadamia nut oil is also good in place of grapeseed if you have it.

Provided by alluvcooking

Categories     Side Dish     Vegetables     Greens

Time 30m

Yield 4

Number Of Ingredients 9

1 teaspoon grapeseed oil
1 onion, diced
½ cup sliced shiitake mushrooms
3 cloves garlic, minced
1 tablespoon butter
1 tablespoon wine vinegar
1 pinch salt and ground black pepper to taste
1 bunch kale leaves, torn (ribs removed and discarded)
½ teaspoon freshly grated nutmeg

Steps:

  • Heat oil in a wok over medium-high heat. Cook and stir onion, mushrooms, and garlic in hot oil until the mushrooms are soft, about 5 minutes. Add butter and vinegar to the mushroom mixture; season with salt and pepper. Toss mushroom mixture in the wok until the butter melts and coats everything, about 1 minute.
  • Switch heat off and add kale to the wok; cook and stir in the hot wok until the kale is bright green, about 5 minutes. Season kale mixture with nutmeg and stir.

Nutrition Facts : Calories 126.8 calories, Carbohydrate 18.5 g, Cholesterol 7.6 mg, Fat 5 g, Fiber 3.5 g, Protein 4.9 g, SaturatedFat 2.2 g, Sodium 75.4 mg, Sugar 2.7 g

Tips:

  • Prep your ingredients in advance: Cut the chicken, kale, and mushrooms ahead of time to save time during cooking.
  • Use a large skillet or wok: This will allow you to easily stir-fry the chicken and vegetables.
  • Cook the chicken over high heat: This will help to create a nice sear and lock in the flavor.
  • Don't overcrowd the skillet: If you add too much food at once, it will steam instead of fry.
  • Add the vegetables in stages: This will help to prevent them from becoming overcooked.
  • Season to taste: Add soy sauce, rice vinegar, and sesame oil to taste.
  • Serve immediately: This dish is best served hot and fresh.

Conclusion:

This Chinese-style chicken with sautéed kale and mushrooms is a quick, easy, and healthy meal that is perfect for a weeknight dinner. The chicken is tender and flavorful, the vegetables are crisp and colorful, and the sauce is light and savory. Serve this dish with rice or noodles for a complete meal.

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