Kosher Chicken Mushroom Onion Stir Fry Recipes

KOSHER CHICKEN MUSHROOM ONION STIR-FRY

Kosher Chicken Mushroom Onion Stir-Fry image

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.

Provided by Chef Larry

Categories One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

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

Steps:

Combine the broth, soy sauce , potato starch, ginger, sugar and pepper and set aside.
Stir-fry the onions for 3 minutes in 2 tablespoons oil, then set aside in a strainer.
Stir-fry the mushrooms for 3 minutes in 2 tablespoons oil, then add to the strainer.
Stir-fry the meat in 2 tablespoons oil until cooked thoroughly.
Add the sauce mix and stir until thickened.
Add back the drained onions and mushrooms.
Serve over cooked rice.

Nutrition Facts : Calories 243.5, Fat 18.4, SaturatedFat 3.7, Cholesterol 39, Sodium 561.8, Carbohydrate 7.6, Fiber 1.1, Sugar 2.9, Protein 13.1

CHICKEN MUSHROOM STIR-FRY

Chicken Mushroom Stir-Fry image

Meet the Cook: I'm a nurse in a small hospital, and I like to try out recipes on co-workers. When I had them sample this one, the casserole dish ended up empty! -Christina Thompson, Howell, Michigan

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 18

Ingredients

1 tablespoon soy sauce
1 large egg white
1 teaspoon sesame oil
1/2 teaspoon brown sugar
1 teaspoon cornstarch
1/8 teaspoon white pepper
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
2 tablespoons cornstarch
1/2 cup chicken broth
1/4 cup oyster sauce
2 tablespoons cold water
4 tablespoons vegetable oil, divided
1-1/2 teaspoons minced fresh gingerroot
2 garlic cloves, minced
2 green onions, sliced
4 medium carrots, cubed
1 pound fresh mushrooms, quartered
1/4 pound fresh snow pea pods, trimmed and cut in half

Steps:

In a bowl, combine first six ingredients; toss with chicken. Refrigerate for 30 minutes. In a small bowl, combine the cornstarch, broth, oyster sauce and water until smooth. Set aside. , In a wok or large skillet, heat 2 tablespoons oil over medium-high. Add ginger, garlic and onions; stir-fry 1 minute. Add chicken and continue to stir-fry until the chicken is no longer pink. Remove chicken and vegetables from pan. Add remaining oil; stir-fry carrots 3 minutes or until crisp-tender. Add mushrooms and pea pods; stir-fry 1 minute. Return chicken and vegetables to pan. Stir broth mixture and pour into skillet, cook and stir until the sauce is thickened. Serve immediately.

Nutrition Facts : Calories 246 calories, Fat 12g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 762mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges

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