Comments on: Chinese Mushroom Chicken Stir Fry

By: Angela

Angela — Mon, 30 Jan 2023 19:38:32 +0000

Never in my life did I think I could make non dry chicken breast… thank you for this recipe TT

By: Nora Gee

Nora Gee — Sat, 17 Dec 2022 00:36:04 +0000

This website is easily one of my favorites on the internet. This recipe was another quick, simple, home run. Absolutely beyond delicious. I’m heartbroken that I am physically unable to eat another serving. The sole thing I had to change was that we didn’t have bamboo shoots, so I took a note from another commenter and sliced a stalk of celery into a similar size/shape as the canned shoots. Definitely not a dupe, but it gave some peppery crunch that worked in a pinch.

By: mary mahoney

mary mahoney — Tue, 04 Oct 2022 14:43:33 +0000

Great flavors! Made exactly as written, and too salty for my taste. I used Chinese light soy sauce, next time I’ll try Kikkoman lower sodium (I’ve never run across Chinese low sodium soy sauce, does it exist?) And, again, personal preference but I’ll use less ginger or omit entirely, and to keep the sodium lower I’ll use water instead of chicken stock (can’t get lower sodium chicken stock where I live) and I’ll use only 1 garlic clove, and mince it instead of chopped. Great recipe, I can see where I can add/swap out many different veggies and proteins. . .this will be my new “go-to” brown stir-fry sauce!

By: afra

afra — Mon, 05 Sep 2022 20:07:11 +0000

I knew it the first time I cooked it: this was going to be a keeper! I usually prefer cooking new dishes but since I left my previous comment I have cooked this 3 more times already. What did I do before I knew your blog? 🙂

By: John

John — Sat, 13 Aug 2022 14:50:04 +0000

I love this recipe and it’s in our menu rotation. Living in France now, I sometimes have problems finding the right ingredients. I found beautiful mushrooms at the market, but scallions and bamboo shoots are nowhere to be found. I sliced up some fresh green beans for the flavor and crunch, and used yellow onion instead of the scallions (yes, I cooked them longer). Still a great dish!

By: Ankie.

Ankie. — Sun, 05 Jun 2022 06:45:45 +0000

In reply to Titus. I am glad I read your post as I also did not know what green onions were. Now I know they are called spring onions here in Australia. Thanks for that.

By: Waterbaby

Waterbaby — Tue, 17 May 2022 02:30:35 +0000

This recipe is delicious!! I mix up the mushrooms I use based on what I have on hand…..I would LOVE to try this recipe with morels sometime

By: Maggie Zhu

Maggie Zhu — Mon, 18 Apr 2022 14:48:37 +0000

In reply to Pete. So happy to hear you like the dish! Yeah a handful a broccoli florets should work great. You can blanch them until al dente, then drain well, before adding them. I also like to cook them in the skillet by adding 1/4 cup water and cover the pan, so the broccoli get steamed this way. During the stir fry, add it to the pan with the cooked chicken.

By: Pete

Pete — Mon, 18 Apr 2022 09:13:17 +0000

I was keen to give this a try as it was 6:30pm, I had nothing organised for dinner and had all ingredients on hand aside from green onions. I substituted with wedges of red onion cooked with the mushrooms and yes I used a carbon steel wok and deglazed with shoashing as suggested. This is a really tasty quick stir fry. I couldn’t think of a better way to use these ingredients. YUM! Perhaps a handful of broccoli florets next time?

By: Renai

Renai — Thu, 17 Mar 2022 23:07:54 +0000

This was a hit with the entire family. Had to tweak slightly (no Shaoxing), but it still was way tastier than any Chinese food near my house!