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Chicken and Mushroom Fry

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is something I made up when I had friends drop in for lunch at barely an hours notice. There are 4 main ingredients - boneless chicken, button mushrooms, onion, soy sauce and usually I have these at home.

This is something I made up when I had friends drop in for lunch at barely an hours notice. There are 4 main ingredients - boneless chicken, button mushrooms, onion, soy sauce and usually I have these at home.

Ingredients

Serves: 3-4 as main, 5-6 as side

Metric Cups
  • 500 grams chicken (boneless, thighs and legs)
  • 200 grams button mushrooms (wiped clean and protruding stalks cut off)
  • 1 medium onion (finely chopped)
  • 3 teaspoons light soy sauce
  • 2 cloves garlic (chopped or minced)
  • freshly ground pepper
  • 1 tablespoon oil
  • fresh coriander (or sesame seeds to garnish)
  • 17⅔ ounces chicken (boneless, thighs and legs)
  • 7 ounces button mushrooms (wiped clean and protruding stalks cut off)
  • 1 medium onion (finely chopped)
  • 3 teaspoons light soy sauce
  • 2 cloves garlic (chopped or minced)
  • freshly ground pepper
  • 1 tablespoon oil
  • cilantro (or sesame seeds to garnish)

Method

Chicken and Mushroom Fry is a community recipe submitted by hobbycook and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Mix the soy sauce, minced garlic and a generous pinch of ground black pepper.
  • Cut the chicken pieces into bite-sized pieces and marinate in the soy sauce mix for at least half an hour.
  • Heat the oil in a wok on medium. Add the onions and saute gently till soft, about 5 minutes. Do not colour.
  • Add the chicken pieces along with the marinade sauce and increase heat to medium-high.
  • Cook, tossing constantly, till the chicken is three-fourths cooked. Add the button mushrooms (halve the larger ones) and continue to cook, still tossing gently, for another 3-4 minutes or until the mushrooms are crisp tender.
  • Turn out into a serving bowl. Garnish with chopped coriander leaves or lightly toasted sesame seeds.
  • Mix the soy sauce, minced garlic and a generous pinch of ground black pepper.
  • Cut the chicken pieces into bite-sized pieces and marinate in the soy sauce mix for at least half an hour.
  • Heat the oil in a wok on medium. Add the onions and saute gently till soft, about 5 minutes. Do not colour.
  • Add the chicken pieces along with the marinade sauce and increase heat to medium-high.
  • Cook, tossing constantly, till the chicken is three-fourths cooked. Add the button mushrooms (halve the larger ones) and continue to cook, still tossing gently, for another 3-4 minutes or until the mushrooms are crisp tender.
  • Turn out into a serving bowl. Garnish with chopped coriander leaves or lightly toasted sesame seeds.
  • Additional Information

    As the soy sauce is salty, it is unlikely you will need to salt this dish. If you are using low-salt soy sauce, taste for seasoning and add salt and black pepper if desired.

    As the soy sauce is salty, it is unlikely you will need to salt this dish. If you are using low-salt soy sauce, taste for seasoning and add salt and black pepper if desired.

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