Stir Fried Chicken with Mushrooms and Three Peas

May 9, 2010 / By Foodland

Stir Fried Chicken with Mushrooms and Three Peas

Combination of veggies and chicken and great taste
Course Dinner, Main Course
Cuisine Chicken
Servings 4 Servings


  • 2 tablespoons canola oil
  • 2 tablespoons sesame oil
  • 6 garlic cloves, finely chopped
  • 2 tablespoons fresh ginger, peeled, minced
  • 4 ounces fresh shiitake mushrooms, stemmed, sliced
  • 4 ounces fresh honshimeji or ali`i mushrooms, sliced
  • 2.5 cups carrots, 1/8" thick, diagonally cut, halved crosswise
  • 4 ounces sugar snap peas, trimmed
  • 4 ounces Chinese peas, trimmed
  • 1.5 cups frozen green peas, thawed
  • 1.5 pounds skinless, boneless, chicken breast halves, cut into 1/2" thick strips
  • 0.25 cup soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon oyster sauce
  • 1/3 cups unseasoned rice vinegar
  • 2 cups green onions, 2" stalks (white and green parts only)
  • 2 cups pea 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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