THAI PORTOBELLO CHICKEN STIR-FRY
My husband and I never met a mushroom we didn't like...so this flavorful dish is a favorite. I cook the rice in the morning and reheat it while cooking the mushrooms and chicken. -Susan Bazan, Sequim, Washington
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the peanut sauce, teriyaki sauce, peanut butter and Worcestershire sauce; set aside., In a large skillet or wok, stir-fry chicken in 1 tablespoon olive oil and sesame oil until no longer pink. Remove and keep warm., Stir-fry the sweet onions, celery and carrots in remaining oil for 4 minutes. Add the mushrooms, ginger and garlic; stir-fry 4-6 minutes longer or until vegetables are crisp-tender., Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Sprinkle with green onions. Serve with rice. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Sprinkle with green onions.
Nutrition Facts : Calories 330 calories, Fat 20g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 1328mg sodium, Carbohydrate 20g carbohydrate (10g sugars, Fiber 4g fiber), Protein 20g protein.
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Billy Johnson
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Lebogang Lehutso
[email protected]I'm not a fan of mushrooms, but I loved this dish! The chicken was so tender and flavorful.
nabeel rehman
[email protected]I doubled the recipe to feed a crowd. It was a success!
Captain Mahi
[email protected]I used a store-bought stir-fry sauce to save time. It worked great!
Abdulghafar Ghafar
[email protected]I made this stir-fry in my wok. It was the perfect tool for the job.
hassanullah editer
[email protected]I garnished this dish with some chopped green onions and cilantro. It added a nice pop of color and flavor.
Aaliyah Mohammed
[email protected]I served this stir-fry over jasmine rice. It was the perfect pairing.
Yeasin Arafat
[email protected]I'm not a big fan of chicken, so I used tofu instead. It was a great substitute.
Funny Unlimited
[email protected]I didn't have any portobello mushrooms on hand, so I used shiitake mushrooms instead. They worked great!
Rizwan Jatt
[email protected]I found the sauce to be a bit bland. I added some extra soy sauce and chili sauce to taste.
Lana Khalantan
[email protected]This dish was a little too spicy for my taste, but I still enjoyed it.
bobbers1 1
[email protected]I've made this stir-fry several times now and it's always a hit! It's a great weeknight meal because it's quick and easy to make.
Shahriyor Abdukarimov
[email protected]I made this dish for a party and it was a huge success! Everyone loved it.
Chukwuemeka James
[email protected]This is now one of my favorite stir-fry recipes! I love the combination of flavors and textures.
Jeanpaul Valle Alamo
[email protected]I wasn't sure how the chicken and mushrooms would go together, but I was pleasantly surprised! This dish was delicious and easy to make.
Rosaria Rosson
[email protected]This stir-fry was a hit with my family! The chicken and portobello mushrooms were tender and flavorful, and the sauce was the perfect balance of sweet, sour, and savory.