Chicken and Mushroom Stir-Fry

Hello Steemian friends good day and welcome.

Sharing with you an oriental dish from Southeast Asia where some of the meats from this part of the world are primarily cooked with vegetables in the means of stir fry. This is somewhat common I believed not only from this part of the world but in the world in their own kind of ways and the flavorings used that makes it unique of its own.

This dish is colorful and amazingly tasty and flavorful. You can taste the crunchiness of the snow peas and corn each with their distinct flavor. The dish can simply be served for lunch or dinner with family, friends, and love ones to savor and enjoy the delightful dish. Or maybe even on a special occasion if desired.

Ingredients:

1.5 lbs. boneless and skinless chicken breast, sliced
1 large carrots, sliced
1 medium red onion, sliced
1 can (15 oz.) baby corn, drained
1 can (15 oz.) straw mushrooms, drained
6 oz. green giant snow peas
2-3 cloves garlic, minced
1 tbl. fresh ginger, julienne
3 tbl. olive oil
⅓ c. chicken stock
1 tsp. sugar
1 tsp. salt
1 ½ tbl. cornstarch
2 tbl. soy sauce
1 tbl. white cooking wine

Steps and Procedures:

In a medium size bowl, combine sugar, salt, cornstarch, soy sauce, and wine.

Add chicken and thoroughly coat with liquid sauce. Cover with saran wrap and marinate in the fridge for about 45 minutes.

In a large skillet over medium high heat, heat oil and fry the chicken meat for about 5-8 minutes.

Remove from heat, put in bowl, and set aside.

In the same (cleaned) skillet, with oil, over medium high heat add and saute garlic and ginger.

Add corn, mushrooms, carrots, and onions. Cook for about 3 minutes.

Add the chicken back to the skillet and the stock. Stir and cook for 2-3 minutes.

Add the snow peas and cook for 2-3 minutes more.

Then remove from heat.

Transfer to a serving platter. Serve with steamed rice.

There you have it. Bon appetit. Enjoy

Images: taken from my iPhon6+