Mar 5, 2014

Chicken with Mushrooms in Brown Sauce

I have made this Chinese-inspired chicken dish a few years ago and both hubby and I loved it. It such a flavorful dish that will satisfy anyone's palate especially those who love Chinese food. For some reason, I have forgotten about this recipe. I remembered it when I was browsing my online photo album and the photo of the dish suddenly appeared. I can now recall why I haven't shared this dish yet here. The first time I made it, though it was already great - we were missing a few ingredients that would make it even better.

Naturally, I thought of adding some nuts for extra crunch and since this is an Asian dish, cashew nuts are the perfect choice. I also added some green onions to add a splash of color to an otherwise very earthy-brown and monochromatic dish. The result is wonderful! Most of all, it's so easy to whip up and you'll have a great dinner in no time. If you love the restaurant version of this, why not try making it at home? Am sure you'll be glad you did! Enjoy!

As with any Chinese stir-fry, the key is preparation ahead of time. This dish cooks pretty quickly so it's important that all the ingredients are at hand when you start cooking.


For the Marinade/Brown Sauce

1/4 cup Soy Sauce
2 Tablespoons Oyster Sauce
2 Tablespoons Brown Sugar
1/2 Tablespoon Honey*
2 Tablespoons, Chinese Rice Wine or dry Sherry
1/2 teaspoon ground Ginger*
1/4 cup water

*You can just increase the sugar a little bit, if honey is not available
*If using fresh ginger no need to add the ground ginger to the marinade.

2 Tablespoons Olive Oil
3 Garlic cloves, peeled and crushed
1 Thumb-size Ginger, peeled and sliced thinly diagonally*
2 large skinless and boneless Chicken breasts, cut into bite size chunks
4 oz fresh Shiitake Mushrooms or  8oz Brown Mushrooms, chopped
1 1/2 teaspoon Cornstarch diluted in 2 Tablespoons water
1/2 cup roasted Cashew Nuts
5-6 Scallions, chopped into 1-inch pieces
A few drops of Sesame Oil


Prepare the marinade by combining all the marinade ingredients in a bowl. Marinate the chicken breast chunks for 15-20 minutes. Drain the chicken and set the remaining marinade aside.

Heat the oil on medium-high heat. Add the garlic and fresh ginger (if using) and let sizzle just until aromatic. This takes only a few seconds so watch out. Add the chicken chunks and stir-fry just until they have changed their color (half-cooked).

Stir the mushrooms in and continue to stir-fry until the mushrooms are tender and the chicken is fully cooked. Add the marinade and let it boil to cook it well. Give a quick stir to ensure that the chicken and mushrooms are fully coated by the sauce. If the sauce appears thin, add the cornstarch diluted with water.

Quickly add in the roasted cashew nuts and scallions and give another stir to coat them with the sauce. Add a few drops of Sesame oil, to taste. Stir and then serve immediately with freshly boiled Jasmine rice.

Oh so yummy!

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