Chicken & Mushroom Stir-Fry
What You Will Need
Ingredients
- 1 ½ cups white rice
- 600g chicken thigh fillets, chopped into bite size chunks
- 1 tbsp Lee Kum Kee Pure Sesame Oil
- 1 red onion, chopped
- 250g mushrooms, roughly chopped
- 100g bacon, chopped
- 2 cloves garlic, crushed
- 2 tsp Lee Kum Kee Chiu Chow Style Chilli Oil
- 1 handful chives, chopped
- 1 handful coriander
- 1 handful fresh mint
Marinade
- ½ cup Lee Kum Kee Panda Brand Oyster sauce
- 2 tbsp Lee Kum Kee Pure Sesame Oil
- ⅓ cup honey
- 2 tbsp Chinese rice wine
- 2 tbsp sesame seeds
Made with
Lee Kum Kee products
.jpg?h=65&iar=0&mh=185&mw=52&w=52&hash=7302222F427AC4FF3494A50F5FB92250)
How to make it
-
Rinse the rice and cook according to packet instructions.
-
Combine the marinade ingredients together in a small bowl. Place the chicken in a shallow dish and pour over the marinade.
-
Heat a wok or frying pan over medium-high heat, add a film of sesame oil and cook the onion, mushrooms, bacon and garlic until the mushrooms are tender and the bacon cooked. Remove from the pan and set aside.
-
Return the pan to the heat, lift the chicken from the marinade and stir-fry until well coloured and cooked through. Add the remaining marinade to the pan along with the mushrooms and bacon. Allow to bubble for a few minutes.
Divide the rice between plates, top with the chicken and mushroom mixture, drizzle over a little chilli oil and sprinkle with chives, coriander and mint.
-
Tip: Add some steamed greens or green salad alongside.