Chicken and mushrooms stir fry
January 12, 2007
Filed under Asia & beyond
Ingredients :
filleted meat of about 8 chicken thighs
salt and pepper
about a cup of flour
2-4 cups of vegetable cooking oil (peanut oil is best though)
1 medium-sized carrot
1 large onion
1 can of straw mushrooms, drained and halved if they are large
4-5 tbsps. of oyster sauce
1 tsp. of sugar
sesame seed oil
Cooking procedure :
Dice the onion.
Peel and thinly slice the carrot.
Cut each chicken thigh fillet into 4 to 6 strips about half an inch wide. Place in a bowl and season with salt and pepper. Add the flour and stir (it is best to do this with your hands) to coat every piece of chicken with flour.
Heat the oil in a frying pan (a wok is best) until it starts to smoke. Fry the chicken, in batches if necessary, until nicely browned and crisp. Drain on paper towels.
In another pan, pour about 2 tbsps. of the oil in which the chicken was cooked. The oil near the surface wouldn’t have any bits of flour in it so use that. I wouldn’t advise that you pour off the oil from the first frying pan and use the same pan for stir frying. The remnants of toasted flour will have stuck to the bottom and sides of the pan and unless you wash the pan clean, the bits and pieces of flour will go directly into your stir fry. If you were making a stew or a gravy, that might not be so bad. In fact, it might actually be a good idea. But this is a stir fry, not a stew, so it’s best to use a clean frying pan or wok for stir frying.
So, where was I? You have a clean pan and you just added about 2 tbsps. of cooking oil. When the oil is hot, add the carrot slices and stir fry for about 30 seconds. Add the diced onion and cook for another 15 seconds. Add the drained straw mushrooms. Pour in the oyster sauce and add the sugar. Stir fry for about 10 seconds then add the cook chicken. Toss everything around to distribute the oyster sauce evenly among the ingredients. Cook just until the mushrooms are heated through.
Turn off the heat, drizzle some sesame seed oil over the stir fried dish, toss a few times then transfer to a serving platter and serve at once.
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Hi. I love mushrooms! so i’ll definitely try this recipe. Thanks for the email updates. :lol:Though i was a really smiling when i completed the site to get an email update on your recipe since these days its your site that i visit first before openning my email! LOL
So its tapioca starch, i’m haven’t used that yet in thickening the sauce of my stir fry! Now i wouldn’t use flour at all! Tnx.
seems easy enough for me to try…. what can you substitute for chicken, connie??
if i dont have oyster sauce, can i just use ordinary soy sauce and corn starch to thicken the sauce?
will it still be delicious?
Hi Connie!
This recipe is fantastic! I made my not-a-fan-of-vegetables family this meal and I got pretty nice reviews. Thank u so much for sharing.
loida, flour makes the sauce look cloudy rather than clear. flour is great for gravy but not for asian stir fries.
brenda, you can still make the stir fry without the oyster sauce but it won’t taste the same. soy sauce is no substitute for oyster sauce. re substitute for chicken: try fish fillets.
You’re welcome, Quints. Stir fries are a great way to introduce veggies. The small sizes and the colors make the food more attractive.
Hi, Connie!
Would surely try this one. Reading it makes me hungry.Just one question, is there a difference between a sesame seed oil and sesame oil?
thanks
hi again con! it’s my first time to visit and join your blog yesterday, i was just looking for an easy recipe of special puto then i saw this recipe of yours. i found the ingredients so easy and it’s all available on my kitchen, when i went home last night i asked my husband what he wants for lunch the next day (today) and he just said chicken. By the way, since we are working & living here in Riyadh, Saudi Arabia for such a long time, chicken, fish and beef is the only thing we have when it comes to meat (i miss pork a lot!). anyways, when i woke up this morning, it was a little late. at 12nn my husband will go home at lunch and it’s already 11am. Since i got everything in my kitchen i started doing your chicken & mushroom stir fry and at 11:45 exactly i finished! but you know i added broccoli to make the dish more colorful. my husband was surprised and happy when he saw something not fried on our table!:lol: then we ate and he wasnt talking at first which makes me nervous:???: after like 8-10 minutes he talked and say is this from the net again?… (hahaha!!!) i said yes and told him about this site and your way of giving cooking ideas and recipes.. he just said one thing… stick to that site! your getting better honey! wow! connie you just dont know how happy i am right now not to mention he gave me a good kiss and a nice hug after our lunch! thank you so much connie! you make me feel great! more power to you and your family! i miss Philippines more because of your site!
Yes, Cecille, they are the same.
i had a big smile on my face while reading your comment, Ann. I’m very happy for you. And for me too LOL. It feels good that I can help.
yah! wok with yan influenced me a lot! he inspire me siguro kaya favorite place ko sa house e kusina.. biruin mo batibot and wok with yan ang fav show ko (what a tandem.hehe) I was 6 or 7 yrs. ata that time
Waw.. i also want to try this. Pag bumili si mommy ng chicken i’ll definitely do this one.
Nakapgtry na ako mg stir fry before.. hmm.. i used it with my garlic kangkong.. tska sa isng pang dish.. chicken with hoisin sauce.. dpat may kasamang cashew nuts un eh but i removed the cashew nuts from the recipe since ayw ko ng nuts sa food.. feeling ko sagabal.. haha!
Thanks again ate connie