Recipe Chicken Oyster Mushrooms

It's best to buy your chicken a day before you want to serve it so you can let it marinate for 12hours.

Marinate the chicken: rub both sides of the chicken breasts with 4 tablespoons olive oil and season to taste with salt and pepper. Place the chicken and half of the whole sprigs of thyme and rosemary in a large freezer bag. Gently massage the herbs into theand refrigerate overnight.

Gently clean the mushrooms by trimming off any tough stems and cut them into bite-sized pieces. Pick the leaves of the remaining thyme and rosemary sprigs. Roughly chop the leaves together. Chop the parsley leaves separately (since they have a bit more moisture than the other herbs). Set aside the chopped herbs.

Takeout Style Chinese Chicken And Mushrooms

In a large, non-stick pan over low to medium heat, place the chicken breasts skin-side down and sear for about 8 minutes until the skin is crispy and golden brown. Flip the breasts over and sear for an additional 5 minutes. Add 2 tablespoons butter and baste the breasts with butter for 3 to 4 more minutes. Cook the breasts in batches if you don’t have a pan large enough to fit all 6. (Note: cooking times may vary depending on the size of the chicken breasts. You want the internal temperature of the chicken to reach 165°F.) Transfer the chicken to a cutting board and set aside to rest.

Wipe the sauté pan clean and return it to the stove. Heat the pan over high heat until it starts to smoke a little. Quickly add the remaining olive oil and add the prepped mushrooms. Sauté the mushrooms for 2 minutes, making sure to stir them frequently. Add salt and pepper to taste. Add the chopped thyme and rosemary and continue sautéing. Add 2 tablespoons butter and the chopped parsley. Sauté until the butter is melted, about 1 minute.

To plate, place the mushrooms in the center of each dinner plate. Slice the chicken on the bias and arrange on top of the mushrooms. Drizzle with your favorite finishing olive oil, sea salt, and freshly ground black pepper.

Fried Oyster Mushrooms (vegan Fried Chicken)

Donate Platform by JBF Despite Challenges in 2023, Chefs Are Optimistic As They Look to New Year JBF Greens: Food lovers under 40 Introducing HoneyBunny: Our First Selected Good To Go Incubator Concept The Inspiration Behind and Impact of BIPOC Culinary FestivalsThis easy Stir-Fried Oyster Mushrooms with Chicken is a quick vegetable-forward poultry dish that can serve as an entrée or as part of a larger family-style Chinese meal. It imparts big flavors with minimal effort!

Something I love about Asian cooking is that for the most part it can be very vegetable-centric since meat isn't a major part of most Asian diets. In this particular stir-fry, the oyster mushrooms are front and center with the chicken playing more of a supporting role.

The stir-fried chicken is incredibly tender and has a great background flavor from the Shaoxing wine used to marinate it. Even with slices of ginger and garlic, the flavor of this dish is quite mild and understated. It's not very heavy, and it's not spicy, sour, or sweet, which can be common in some other Chinese recipes, depending on the region.

Karl's Oyster Mushroom Chicken With Bok Choy

This is a really simple and lovely dish. It cooks very quickly (much like other stir-fried dishes) as the mushrooms and thinly sliced chicken take just minutes to cook through, making it a wonderful centerpiece to a weeknight meal.

Slice the scallion on a steep angle/bias into ¼-inch slices, keeping the white and green parts separate. Clean the oyster mushrooms if necessary and tear or cut into bite-sized pieces, discarding any hard bits at the base of their stalks.

Heat a seasoned wok over high heat. Add 1 teaspoon of oil, swirl it around, then add the mushrooms and stir-fry for a couple of minutes until nearly cooked. Set aside.

Chicken And Mushroom Stir Fry

Reheat the wok over high heat and then add the remaining oil and swirl it around. Add the chicken and stir-fry to separate the slices.

When the slices are separating but still a bit pink, add the ginger, garlic and scallion whites, and continue to stir for a few moments until you can smell their fragrances.

Then return the mushrooms and stir to incorporate, adding salt and pepper to taste. Finally, stir in the scallion greens and serve.

Fried Oyster Mushrooms Recipe + Video • Veggie Society

Please scroll to the bottom of the post for the full recipe (in a printable recipe card) including ingredient amounts and detailed instructions.

If you can't find oyster mushrooms, try this Chinese chicken and mushroom stir-fry recipe with other mushrooms such as cremini, shiitake (only use the caps and not the stems) or enoki mushrooms.

This stir-fry doesn't contain any soy sauce so it's naturally gluten-free. It gets salt from the addition of actual salt. Feel free to season with soy sauce at the table if you prefer, or add a little drizzle directly into the stir-fry for a different flavor.

Ingredient Vegan Shredded Chicken (gluten Free, Soy Free)

This recipe makes about 2 regular servings, but if you plan to serve this as part of a larger family-style meal it will serve more people if enjoyed in smaller portions.

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can alsofollow me on social mediaonFacebook, Instagram, andPinterest!

This easy Stir-Fried Oyster Mushrooms with Chicken is a vegetable-forward poultry dish that can serve as an entrée or as part of a larger family-style Chinese meal. It imparts big flavors with minimal effort!

Chicken And King Oyster Mushroom Stir Fry

Calories: 209 kcal | Carbohydrates: 11 g | Protein: 30 g | Fat: 8 g | Saturated Fat: 1 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 2 g | Cholesterol: 49 mg | Sodium: 634 mg | Potassium: 646 mg | Fiber: 2 g | Sugar: 1 g

*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*