Total Time
35mins
Prep 15 mins
Cook 20 mins

This is a simple quick meal to prepare a great one if your late in from work or you don't want to fuss and you end up with a great tasting meal in the end. I served this along with other Asian dishes we also had vegetable fried rice and ribs. If making as is it would well with just planes steamed rice or what I think is nicer is egg fried rice, but take your pick. I usually top with sliced green onions but I had used them all and hadn't realised so I have listed it in the ingredients below anyway.

Ingredients Nutrition

Directions

  1. Heat peanut oil in a wok, add chicken and cook until chicken is brown, remove and set to one side.
  2. Add sesame oil to pan, add shallots, mushrooms and garlic stir-fry for a couple of minutes.
  3. Return chicken to pan along with sauces, water and sugar, stir-fry until mushrooms are soft and everything is heated through.
  4. It is nice served over egg fried rice.
Most Helpful

Absolutely delicious! I had only 3 chicken breasts, so I added in some carrots and a few broccoli florets otherwise followed the recipe. Next time I think I shall add in a pinch of red chilli flakes. Served it with fried rice, everybody enjoyed it! Thank you, The Flying Chef, for sharing this wonderful recipe, definitely will be making it again!

Aaliyah's&Aaron'sMum September 30, 2009

Very nice! I made as directed but next time I think I will add some red pepper flakes and some carrots. We enjoyed this meal for dinner very much. Thank Natalie! Made for Auz Swap #26.

happynana March 13, 2009

We made this tonight after a long day travelling. It was fast and delicious and much appreciated thank you Natalie. I used thigh fillets by preference and red onion because it was a 12th of the price of shallots. Like pat I made sure to cook it quite well. My hotplate is a bit slow, so my chicken cooked white rather than browning, but I don't think the flavour was affected at all.

JustJanS November 29, 2008