Stir-Fried Shredded Chicken and Mushrooms With Balsamic
One of my favourite ways to make the chicken meat is to stir-fry them with different kinds of seasonal vegetables or/and fungus (gotta try them with pfefferlings next time). It makes a simple yet healthy and delectable meal. Serve with steamed rice or pasta or with some flat bread.
Total Steps
3
Ingredients
8
Tools Needed
1
Ingredients
- 200 gram <a href="/SSKFCT7S">Chicken breast</a>
- 0 <a href="/XBPNFKYS">Salt </a>and <a href="/4MTZ3JKD">pepper </a>to taste
- 1 tablespoon <a href="/CT6LHSSZ">Cornstarch</a>
- 150 gram <a href="/5VPPLRDH">Mushrooms,</a> sliced
- 3 tablespoon <a href="/NLPYVN22">Olive oil</a>
- 1 <a href="/CSFGV8FR">Shallot,</a> diced
- 3 tablespoon Balsamic
- 40 gram <a href="/3XTHR638">Butter,</a> diced
Instructions
Step 1
Rinse and pat the chicken breast <a href="/RF7SRX43">dry </a>with kitchen paper. <a href="/QMX3H88P">Shred </a>the chicken thinly and place them in a bowl. <a href="/H7TNTGFZ">Season </a>the chicken with <a href="/DPSVTKVY">salt </a>and pepper. Sprinkle the <a href="/QMX3H88P">shredded </a>chicken with cornstarch.
Step 2
<a href="/XZFHRHHF">Heat </a>the oil in a <a href="/MYJ2HRB7">skillet </a>until hot. Add in the <a href="/QMX3H88P">shredded </a>chicken and <a href="/DRM2WPZ4">stir </a>until the colour <a href="/B52FHCF2">turned </a>white. Remove and drain. <a href="/DRM2WPZ4">Stir </a>the diced shallot in the same <a href="/MYJ2HRB7">skillet </a>with the remaining oil until aromatic. Add in <a href="/3JDX2Q84">sliced </a>mushrooms and <a href="/DRM2WPZ4">stir </a>until tender.
Step 3
Pour the balsamic over and return the <a href="/QMX3H88P">shredded </a>chicken to the <a href="/MYJ2HRB7">skillet. </a>Bring it to a <a href="/GFSF4J5F">simmer </a>and <a href="/H7TNTGFZ">season </a>with <a href="/DPSVTKVY">salt </a>and pepper to <a href="/WDCS6JL5">taste. </a>Add the diced butter into the sauce and <a href="/DRM2WPZ4">stir </a>to combine. Remove and <a href="/Y6MVNCHX">serve </a>with pasta or rice.