Stir Fried Chicken with Mushrooms and Three Peas

Combination of veggies and chicken and great taste



Adjust Servings

Recipe CategoriesChicken


2Tablespooncanola oil
2Tablespoonsesame oil
6eachgarlic cloves, finely chopped
2Tablespoonfresh ginger, peeled, minced
4Ouncefresh shiitake mushrooms, stemmed, sliced
4Ouncefresh honshimeji or ali`i mushrooms, sliced
2 1⁄2Cupcarrots, 1/8" thick, diagonally cut, halved crosswise
4Ouncesugar snap peas, trimmed
4OunceChinese peas, trimmed
1 1⁄2Cupfrozen green peas, thawed
1 1⁄2Poundskinless, boneless, chicken breast halves, cut into 1/2" thick strips
1⁄4Cupsoy sauce
1Tablespoondark soy sauce
1Tablespoonoyster sauce
1⁄3Cupunseasoned rice vinegar
2Cupgreen onions, 2" stalks (white and green parts only)
2Cuppea sprouts, coarsely chopped (1" segments)


  1. Heat 1 Tbsp. of the canola and sesame oil in a large non-stick skillet over medium high heat.
  2. Add garlic and ginger; saute for 30 seconds.
  3. Add the mushrooms, carrots; saute for 2 minutes.
  4. Add in snap peas, Chinese peas and green peas; saute for 2 minutes.
  5. Remove from pan and reserve.
  6. Re-heat the pan on high heat and add in the rest of the two oils.
  7. When lightly smoking, add chicken and saute for 2 minutes.
  8. Toss in pan and cook for 2 more minutes.
  9. Stir soy sauce, dark soy sauce, oyster sauce and vinegar into chicken; cook for 2 minutes, stirring often.
  10. Add vegetables back into pan and toss in green onions.
  11. Remove from heat and garnish with pea sprouts.


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