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Home > Non-Vegetarian Recipe > Cantonese Chicken with Mushrooms

Cantonese Chicken with Mushrooms

Last updated July 2, 2021. Originally posted November 15, 2018 By Jyothi Rajesh 36 Comments

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Cantonese chicken with mushrooms with text

Cantonese chicken with mushrooms is a stir fry dish that packs punch of flavors. Great to be served as starter or main dish to pour over noodles or rice.

cantonese chicken with mushrooms served in white oval ceramic plate with chopsticks
Jump to:
  • About Cantonese chicken recipe
  • Ingredients needed
  • How to make Cantonese chicken
  • Tips for Cantonese chicken recipe
  • 📋RECIPE Cantonese Chicken with Mushrooms

About Cantonese chicken recipe

1. Easy to make – Cantonese chicken with mushrooms is quick and easy to make weeknight dinner. It’s so delicious that you will find yourself making it more often.

2. Packs punch of flavors – the flavor in Cantonese food is mainly imparted from the wonderful Asian sauces – soy, fish sauce, oyster sauce and rice wine vinegar along with flavored sesame oil gives a nice smoky flavor.

3. With rice or noodles – Cantonese cuisine is popular Chinese cuisine which originated from Guangzhou Province. Who doesn’t love Chinese, right! Cantonese chicken with mushrooms stir fry has flavorful sauce, that pairs perfectly with rice or noodles! use oyster mushrooms for authentic taste.

cantonese chicken with mushrooms served in white oval ceramic plate with chopsticks

Ingredients needed

Here’s what you’ll need-

  • 1 lb boneless chicken
  • 1 cup sliced mushrooms such as shiitake, oyster mushrooms, cremini or a mix
  • 2 tablespoon sesame oil
  • ½ cup white part of green onions
  • 1 bok choy, cut crosswise into 1 inch pieces
  • 6 garlic cloves, minced 
  • 2 teaspoon ginger, minced
  • 1 teaspoon corn starch
  • 1 tablespoon water

For Sauce-

  • 1 tablespoon low sodium light soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon chili sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon brown sugar

Chicken Marinade-

  • 2 teaspoon ground pepper
  • Salt to taste

Garnish –

  • 1 tablespoons green onion 
  • Tossed sesame seeds

Ingredients additions & substitutions

Use boneless chicken breasts or thighs.

Oyster mushrooms, shiitake mushrooms, cremini are best for this recipe. If you can’t find those two mushrooms use button mushrooms.

Bok choy can be substituted with broccoli or even spinach (to be added last while cooking).

Note this stir fry is saucy dish. Feel free to make it semi-dry or dry stir fry by reducing the amount of sauce accordingly.

How to make Cantonese chicken

  1. Cut chicken into small cubes. Add little salt and pepper to taste. Cover and marinate chicken for 30 minutes to 2 hours refrigerated.
  2. Heat 2 tablespoon sesame oil in a wok. Add minced garlic cloves and sauté for a minute. Add chopped white part of green onions and toss for 30 seconds.
  3. Add marinated chicken pieces and toss until chicken is partially cooked.
  4. Add sliced mushrooms and bok choy, toss for a minute.
  5. In a small bowl whisk together all the sauces. Pour it over chicken. Cook on high flame for about 2 minutes.
  6. In another small bowl whisk corn starch in 1 tablespoon water. Once chicken is fully cooked, pour corn starch slurry, stir well and cook until chicken is cooked through and sauce is thick and glossy, will take about 2 to 3 minutes.
  7. Remove from wok and transfer to a serving plate. Garnish with green onions, sesame seeds and serve hot over noodles or rice.
cantonese chicken with mushrooms served in white oval ceramic plate with chopsticks

Tips for Cantonese chicken recipe

  1. Chicken breasts are best, you can use chicken thighs if you want juicy chicken. Chicken thighs are juicier and absorbs more flavor than breasts.
  2. Cook on high heat, tossing frequently to ensure not to over cook chicken or vegetables.
  3. Taste first and then add salt only if needed.
  4. Cantonese chicken is supposed to be soft with loads of sauce. This recipe will yield you saucy chicken. It won’t be thick and semi-dry like other stir fry especially Mandarin stir fry.

MORE CHINESE RECIPES –

Instant Pot General Tso’s Chicken

General Tso’s Tofu

Vegetable manchow soup

Spicy schezwan noodles

Cantonese style chicken chowmein

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cantonese chicken with mushrooms served in white oval ceramic plate with chopsticks
5 from 10 votes

📋RECIPE Cantonese Chicken with Mushrooms

Jyothi Rajesh
Cantonese chicken with mushrooms is a stir fry dish that packs punch of flavors. Great to be served as starter or main dish to pour over noodles or rice.
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Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine Asian, Cantonese, Chinese
Servings 4 servings
Calories 243

Ingredients
  

  • 1 lb chicken boneless
  • 1 cup sliced mushrooms such as shiitake, oyster mushrooms, cremini or a mix
  • 2 tablespoon sesame oil
  • ½ cup green onions white part
  • 1 bok choy cut crosswise into 1 inch pieces
  • 6 cloves garlic minced
  • 2 teaspoon ginger minced
  • 1 teaspoon corn starch
  • 1 tablespoon water

For Sauce-

  • 1 tablespoon low sodium light soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon chili sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon brown sugar

Chicken Marinade-

  • 2 teaspoon ground pepper
  • Salt according to taste

Garnish –

  • 1 tablespoons spring onion green
  • Tossed sesame seeds

Instructions
 

  • Cut chicken into 1 inch cubes. Add little salt and pepper to taste. Cover and marinate chicken for 30 minutes to 2 hours refrigerated.
  • Heat 2 tablespoon sesame oil in a wok. Add minced garlic cloves and sauté for a minute. Add chopped white part of green onions and toss for 30 seconds.
  • Add marinated chicken pieces and toss until chicken is partially cooked.
  • Add sliced mushrooms and bok choy, toss for a minute.
  • In a small bowl whisk together all the sauces. Pour it over chicken. Cook on high flame for about 2 minutes.
  • In another small bowl whisk corn starch in 1 tablespoon water. Once chicken is fully cooked, pour corn starch slurry, stir well and cook until chicken is cooked through and sauce is thick and glossy, will take about 2 to 3 minutes.

Remove from wok and transfer to a serving plate. Garnish with green onions, sesame seeds and serve hot over noodles or rice.

    Notes

     
     
    Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.

    Nutrition

    Calories: 243kcalCarbohydrates: 12gProtein: 16gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 41mgSodium: 958mgPotassium: 823mgFiber: 3gSugar: 5gVitamin A: 9630IUVitamin C: 101mgCalcium: 256mgIron: 3mg
    Did you make this recipe?Follow @CurryTrail and tag #CurryTrail to share your creation!
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      Comments & Reviews

    1. Wendy Uzelac says

      October 09, 2019 at 4:49 am

      5 stars
      Fabulous quick meal. Hubby loved it!

      Reply
      • jyothirajesh says

        October 09, 2019 at 8:30 am

        So glad to hear you tried and your hubby liked this recipe. Thank you for trying!

        Reply
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    1. One Pot Mushroom Rice Recipe (Video) - CurryTrail says:
      June 22, 2019 at 11:59 am

      […] Cantonese Chicken With Mushrooms […]

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