Saturday, 18 April 2015

Chicken with Mushroom

Chicken and button mushroom cooked in a saucy mixture, kind of a Indo Chinese dish. Best enjoyed with some Chinese style fried rice.


  • Boneless Chicken pieces - 300 gm
  • Mushroom - 1 pack
  • Onion - 1
  • Ginger Paste - 1 tbsp
  • Garlic Paste - 1 tbsp
  • Capsicum - 1
  • Spring Onion - for garnishing
  • Soy Sauce - 2 tsp
  • Maggi hot and sweet sauce - 2 tsp
  • Chilli Sauce - 1 tsp
  • Fresh red chilli - 2-3, chopped
  • Oil, Salt, Sugar - as required
  • Sesame seeds - for garnishing

Heat oil in a large frying pan. Add the ginger garlic paste and fry for 30 seconds.

Add the chicken pieces. Stir fry over very high heat for about 5 minutes till the chicken is browned from all sides.

Add the chopped red chilli and chopped onions and stir fry for 2 minutes.

Next goes the mushroom and capsicum and stir fry over high heat for about 2 minutes.

Mix all the sauces along with salt and a pinch of sugar in a cup of water and add it to the pan. Stir well to mix and cook for a couple of minutes till the chicken is cooked through. 

If the gravy is too runny, add a spoonful of corn flour mixed in 2 tbsp of cold water. Sprinkle chopped spring onion.

Remove from heat with a sprinkle of sesame seed and serve immediately.

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