Kosher Chicken Mushroom Onion Stir-Fry |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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You can also use sliced turkey or beef, or skip the meat and add more mushrooms and onions if you are a vegetarian. Personally, I use Empire boneless skinless chicken breast, Vidalia onion and a combination of mushrooms including Shiitake, Oyster, Crimini, Portabella and the standard button. You can use either a wok or a 12 -14 fry pan with tall sides. Ingredients:
1 1/2 lbs chicken, thinly sliced |
1 sweet onion, thinly sliced |
16 ounces fresh mushrooms, thinly sliced |
6 tablespoons extra virgin olive oil, divided |
2 cups beef broth |
3 tablespoons dark soy sauce |
2 tablespoons potato starch |
1 tablespoon ginger, grated |
1 garlic clove, finely diced |
2 teaspoons sugar |
1/2 teaspoon white pepper |
Directions:
1. Combine the broth, soy sauce , potato starch, ginger, sugar and pepper and set aside.
2. Stir-fry the onions for 3 minutes in 2 tablespoons oil, then set aside in a strainer.
3. Stir-fry the mushrooms for 3 minutes in 2 tablespoons oil, then add to the strainer.
4. Stir-fry the meat in 2 tablespoons oil until cooked thoroughly.
5. Add the sauce mix and stir until thickened.
6. Add back the drained onions and mushrooms.
7. Serve over cooked rice.
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