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Chinese stir-fry with chicken, broccoli and mushrooms

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Ingredients for 4 servings:

  • 3 small onions, red
  • 250 g mushrooms
  • 600 g chicken breast fillet(s)
  • 1 jar bamboo shoot(s)
  • 1 jar mung bean sprouts
  • 1 head of broccoli
  • 2 cups of rice
  • 4 cups of water
  • some fat for frying
  • Salt
  • Chinese spice
  • Soy sauce

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

à la Inga, simple, quick, low-calorie

Peel and chop small red onions. Cut the chicken into bite-sized pieces. Quarter the mushrooms. Remove the stalks from the broccoli and chop it to your liking. Boil 4 cups of water, add salt, and cook 2 cups of rice in it for about 20 minutes. After 10 minutes, I turn off the stove and use the residual heat. Sauté the onions, then add the chicken and sauté, then add the mushrooms and cook them. Once everything is cooked, add the drained bamboo shoots and mung bean sprouts. Heat everything through and season with Chinese spices and soy sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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