Stir-fry of Chicken Fillet with Mushrooms and Green Salad
by Editorial Staff
This chicken dish is cooked in a deep frying pan over high heat, which allows you to preserve the maximum of nutrients in meat and mushrooms.
Cook: 25 mins
Servings: 4
Ingredients
- Chicken fillet without skin (cut into pieces of 3.5 cm) – 600 g
- Any champignon mushrooms (cut into slices) – 300 g
- Bok choy salad (cut into 3 cm pieces) – 300 g
- Oyster sauce – 1/2 cup
- Cornstarch – 1 tbsp
- Peanut butter – 2 tablespoons l.
- Green onions (cut into pieces 2.5 cm) – 6 pcs.
- Ginger (peeled and cut into thin slices) – 8 slices
- Garlic (finely chopped) – 3 cloves
- Chicken broth weak – 1.25 cups
- Sesame oil – 2 teaspoon
- Boiled rice (for serving) – optional
How to make chicken stir fry
Directions
- In a bowl, combine the chopped chicken fillet with the oyster sauce. In another bowl, dissolve the starch in 3 tablespoons of cold water. Place both bowls next to the stove and other ingredients.
- Heat a deep frying pan over high heat. Heat the peanut butter in a skillet, add green onions, ginger, and garlic, fry for about 20 seconds. Then put the chicken fillet in the pan and cook, stirring occasionally, for 2-3 minutes. Add bok choy salad and mushrooms.
- Pour the broth over the contents of the pan, add the sesame oil and bring to a boil over high heat. Add diluted starch, bring the mixture to a boil again and cook stir-fry, stirring until thickened, for 2-3 minutes.
Enjoy your meals!
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