This stir-fry chicken with shimeji mushrooms is perfectly saucy, simple and easy to make at home.

Stir-fry Chicken with Shimeji Mushrooms

Simple steps to follow:

Stir-fry Chicken with Shimeji Mushrooms

Ingredients:

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• Chicken breast (cut into cubes size) – 150 grams
• Shimeji mushrooms – 1/2 cup
• Oil – 1 tablespoon

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• White bok choy (Chinese white cabbage) – 2 bok choy
• Egg – 1 egg

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Paste:

• Bird’s eye chili (green/red) – 2 – 3 small chilies
• Onion – 1 medium size
• Garlic – 1 clove
• Sea salt – 1/4 teaspoon

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Seasoning:

• Soy sauce – 1/2 teaspoon
• Oyster sauce – 1/2 tablespoon
• Chicken broth or water – 1 tablespoon

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Thickening (mix together):

• Corn starch – 1 teaspoon
• Water – 2 teaspoons  

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Instructions:

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1. Use a mortar & pestle to pound the “paste” ingredients into a rough paste texture. Set aside.

2. Heat pan with 1 tablespoon of oil over medium-heat, add the “paste” and stir-fry until fragrant for about 1-2 minutes.

3. Add in the chicken cubes & shimeji mushrooms, stir-fry the chicken & shimeji mushrooms with the paste for about 3-4 minutes.

4. Then, add in the “seasoning” into the chicken and mushrooms, stir-fry everything together for a minute. Slowly drizzle over the “thickening” mixture and give it a quick stir for another minute or until cook through. Dish up and transfer to a serving plate.

5. Serve with steamed rice, white bok choy & fried egg.

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