Spicy Mushroom and Chicken Stirfry

Our new stir fry oil is a short-cut to flavour in this spicy chicken mushroom stirfry. Chicken thighs stay moist and juicy, unlike chicken breasts which can toughen and dry out. Serve with Asian noodles or steamed rice, garnished with chopped green onions or snow pea leaves.

Ingredients10

  • 2 large boneless skinless chicken thighs (about 200 g)
    Chicken Breasts, Boneless Skinless
    In Cart

    Chicken Breasts, Boneless Skinless

    $9.88 ea (est.)
    $19.38 / kg $8.79 / lb
  • 2 tbsp (25 mL) julienned ginger root
    Ginger Root
    In Cart

    Nature's Way  Ginger Root (100ea)

    Not available to
    shop online

  • 1 tbsp (15 mL) soy sauce
    Soy Sauce
    In Cart

    Soy Sauce (750mL)

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  • 1 tbsp (15 mL) PC Spicy Stir-Fry Oil
    Spicy Stir Fry Oil
    In Cart

    President's Choice  Spicy Stir Fry Oil (185mL)

    $2.79 ea
    $1.51 / 100 mL
  • 1 tsp (5 mL) cornstarch
    Fleischmann's Cornstarch
    In Cart

    Fleischmann's Cornstarch (454g)

    $3.99 ea
    $0.88 / 100 g
  • 1/3 cup (75 mL) PC Blue Menu Chicken Broth
    Ready to Serve Chicken Broth
    In Cart

    Swanson  Ready to Serve Chicken Broth (412mL)

    $1.39 ea
    $0.34 / 100 mL
  • 2 tbsp (25 mL) PC Spicy Stir-Fry Oil
    Spicy Stir Fry Oil
    In Cart

    President's Choice  Spicy Stir Fry Oil (185mL)

    $2.79 ea
    $1.51 / 100 mL
  • 5 green onions, cut in 1-inch (2.5 cm) lengths
    Green Onion
    In Cart

    Green Onion (1bunch)

    $1.49 ea
    $1.49 ea
  • 1 pkg (200 g) PC King Oyster Whole Mushrooms,
    King Oyster Mushrooms, Sliced
    In Cart

    President's Choice  King Oyster Mushrooms, Sliced (200g)

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  • 1 cup (250 mL) snow peas, trimmed (about 100 g)
    Purple Snow Peas
    In Cart

    Purple Snow Peas (226g)

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Cooking Instructions

1

Place chicken thighs flat on cutting board. Holding sharp chef knife parallel to cutting board, cut each thigh in half horizontally; cut into thin strips.

2

In bowl, combine chicken, ginger, soy sauce and 1 tbsp (15 mL) stir fry oil; let marinate for 10 minutes. Meanwhile in small bowl, stir together cornstarch and broth; set aside.

3

In wok or large frying pan, heat 2 tbsp (25 mL) stir fry oil over medium-high heat; stir-fry green onions and mushrooms for 1 minute or until slightly charred. Transfer to plate. Add chicken mixture; stir-fry for 40 seconds or until half-cooked. Add snowpeas; quickly stir broth mixture and add to wok, stirring into chicken. Add mushroom mixture; stir until chicken is cooked through and broth thickens slightly, about 2 minutes.
You will need
2 large boneless skinless chicken thighs (about 200 g)
2 tbsp (25 mL) julienned ginger root
1 tbsp (15 mL) soy sauce
1 tbsp (15 mL) PC Spicy Stir-Fry Oil
1 tsp (5 mL) cornstarch
1/3 cup (75 mL) PC Blue Menu Chicken Broth
2 tbsp (25 mL) PC Spicy Stir-Fry Oil
5 green onions, cut in 1-inch (2.5 cm) lengths
1 pkg (200 g) PC King Oyster Whole Mushrooms,
1 cup (250 mL) snow peas, trimmed (about 100 g)