Chinese chicken and mushroom stir fry

I love chinese food and its great when you have hardly anything in the fridge but you can rustle something up which is tasty. The biggest thing about stir fry is having the flavors available. For example you need the oil, the soy sauce and a few spices to make it all count. This dish will make 1 large portion or 2 small portions but you can add more, or different vegetables to suit your taste. You don’t even have to use chicken.


1 portion of boiled rice. (2 large tablespoons) If you have any previous rice which has been in the fridge or in the freezer and has thawed, this makes it better for doing stir fry.

1 teaspoon of garlic and ginger mix. Please see this page for the recipe

1 teaspoon of Chinese 5 spice

1 tablespoon of honey

3 tablespoons of soy sauce

A glug of groundnut, or toasted sesame oil

250g of chicken breast chopped into small pieces

3 mushrooms (normal white closed cap mushrooms are fine)

1 large onion


We start by making sure the rice is prepared or cooking some rice at the very start.


If you don’t know how to cook rice then please see the same page as the garlic and ginger mix is on to tell you how to do it. 

Next chop up the vegetables.



Next we cut the chicken up if it isn’t done so already.


The pieces need to be about this size.


Next we create the sauce. Combine the giner/garlic mix, the soy sauce, the honey and the 5 spice into a bowl and mix together.



Next we heat the wok and put in a good glug of the oil.


Place in the onion


Cook for a few minutes until the onion is golden


Add the chicken.


Stir for a few minutes then add the sauce.


Stir and mix together.  Turn the heat down to medium.


Now we can add the mushrooms.


Mix together well and cook for another few minutes or until the mushrooms are well coated.


Now its time to add the rice. Lets check on the rice first to see if it is done.


Yes another batch of perfect rice. Lets add this to the wok.


Using 2 wooden spoons, toss this together on a high heat and keep flipping it over to ensure the rice gets a good coating. You can add more oil at this point if you feel the food is a little “dry”.


Add some salt to your taste. After about 5 minutes of mixing the chicken should be well cooked through and you should be ready. Serve on a plate and enjoy.



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