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Stir fried chicken and mushrooms

Chicken and mushrooms always work well together and this tasty stir fry is no exception. Prepare everything before you start cooking, as once you start it all happens very fast!

For 2 to 3 servings:

• 250 to 350g boneless, skinless chicken thighs or breasts
• 1 Tbsp dark soy sauce
• 1 large clove garlic, crushed, peeled and chopped
• 2 to 3cm ginger, finely chopped
• 250g button mushrooms, halved or quartered
• 5 to 6 spring onions, white and green parts cut diagonally into 3cm pieces
• 4 tsp canola oil
• 1 tsp cornflour
• 2 Tbsp sherry or rice wine
• 1 Tbsp dark soy sauce
• 1 tsp sesame oil
• 1/2 tsp sugar
• 2 to 3 Tbsp coriander leaves (optional)

If you are going to serve the chicken on rice, cook 1 cup long grain rice. If you are going to use noodles, cook according to packet instructions, drain, then return them to the cooking pot and toss with a little oil.

Cut the chicken (across the grain) into slices 5 to 7mm thick. Place in bowl or plastic bag and add the first measure of soy sauce, garlic and ginger then stir to mix well. Set aside while you measure and prepare the mushrooms and onions.

When everything is ready, heat 2 tsp of the oil in a wok or pan over a high heat. Add the chicken and stirfry for 2 to 3 minutes or until chicken is no longer pink. Remove the chicken from the wok or pan and set aside.

Heat the remaining oil and add the mushrooms and spring onions. Stirfry until the mushrooms have just softened, 2 to 3 minutes. Mix the cornflour, sherry, second measure of soy sauce, sesame oil and sugar together well and add to the wok/pan. Toss together until the sauce thickens. (Add 1 to 2 Tbsp of water if you want more sauce).

Stir in the coriander leaves (if using), then spoon the chicken and mushroom mixture over the rice or noodles and serve immediately.

Approx nutritional analysis per serve when serving 3, without rice or noodles
Energy 1042 KJ, 248 kcals, Fat 10g, Carbohydrate 5g

From 100 Favourite 20 Minute Dishes, Hyndman Publishing

Updated recipe section funded by the Diabetes Foundation.