Best 4 Chinese Style Chicken With Sauteed Kale Mushrooms Recipes
Chinese-style chicken with sautéed kale and mushrooms is a delightful and flavorful dish that combines the vibrant flavors of Chinese cuisine with the fresh, earthy taste of kale and mushrooms. It is a relatively easy recipe that can be prepared in under an hour, making it perfect for busy weeknights or quick weekday lunches. This dish is packed with nutritious ingredients, such as protein-rich chicken, vitamin-rich kale, and umami-rich mushrooms, making it a healthy and satisfying meal.
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CHINESE GARLIC CHICKEN
The chicken in this dish is first stir fried with whole garlic cloves, then simmered with Chinese cooking wine and chicken stock until tender.
Provided by Steve Bowden
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Season chicken with salt and black pepper. Toss with flour until coated.
- Heat peanut oil in a wok or large skillet over high heat until it begins to smoke. Add chicken, and stir fry until the pieces are lightly browned on the outside, 3 to 5 minutes. Turn heat to medium and stir in whole garlic cloves; continue stir frying for 5 minutes.
- Turn heat to low, and add Shao-Hsing wine, soy sauce, and chicken stock. Cover, and simmer for 20 minutes until the chicken is tender. Remove garlic cloves before serving.
Nutrition Facts : Calories 277.1 calories, Carbohydrate 7.8 g, Cholesterol 88.2 mg, Fat 10.5 g, Fiber 0.5 g, Protein 34.9 g, SaturatedFat 2.2 g, Sodium 1406.2 mg, Sugar 0.4 g
CHICKEN AND MUSHROOM SAUTE
A quick and easy dish that is low fat and delicious. Serve over cooked rice.
Provided by ANGCHICK
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Yield 2
Number Of Ingredients 12
Steps:
- Season flour with salt and pepper. Dredge chicken in seasoned flour onto a sheet of wax paper. In a nonstick skillet, combine the vegetable oil and butter or margarine and heat over medium high heat until bubbly and hot. Add chicken and cook until lightly browned on both sides and cooked through, 3 to 4 minutes. Remove chicken and set aside.
- To the same skillet, add the mushrooms and saute for about 5 minutes. Combine the water, broth mix, cornstarch, parsley, garlic powder, salt and pepper and add to the skillet. Cook, stirring frequently, until liquid is thickened, 1 to 2 minutes.
- Return chicken to the skillet and cook until chicken is heated through, 1 to 2 minutes. Serve.
Nutrition Facts : Calories 293.4 calories, Carbohydrate 17.2 g, Cholesterol 79.6 mg, Fat 10.9 g, Fiber 2 g, Protein 30.7 g, SaturatedFat 3.7 g, Sodium 931.9 mg, Sugar 1.9 g
CHICKEN WITH KALE AND WILD MUSHROOMS
This is from Food & Wine. Serve with mashed potatoes. They say to serve this with a West Coast Pinot Noir.
Provided by dicentra
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Blanch the kale in a large pot of salted water until limp, about 2 minutes.
- Drain well, pressing to extract excess water. In a small bowl, blend the flour and butter until smooth.
- Heat 1 teaspoon of the oil in a large nonreactive skillet.
- Add the bacon and sauté over high heat until browned and crisp, about 4 minutes.
- Using a slotted spoon, transfer the bacon to paper towels to drain.
- Pour the rendered fat into a small bowl.
- Heat 1 teaspoon of the oil and 1 teaspoon of the reserved bacon fat in the skillet. Separate the tenders from the chicken breasts.
- Season the chicken with salt and pepper. Add the breasts to the skillet and cook over moderately high heat until brown and crusty on the bottom, about 4 minutes.
- Turn and cook the other side until lightly browned, about 3 minutes. Brown the chicken tenders in another teaspoon of oil.
- Transfer the chicken to a platter and cover loosely with foil.
- Heat 1 teaspoon of the oil and 1 teaspoon of the bacon fat in the skillet.
- Add the mushrooms, shallots and 2 tablespoons of water, season with salt and pepper and cook over moderate heat, stirring occasionally, until the vegetables are softened and browned, about 6 minutes.
- Transfer to a bowl and keep warm.
- Pour the wine into the skillet and cook over high heat, scraping the bottom of the pan to loosen any browned bits, until reduced to a few tablespoons.
- Add the chicken stock and cook until reduced to 1/2 cup, about 3 minutes.
- Whisk in the flour paste and cook until the sauce thickens.
- Add the mushrooms and cook until warmed through. Transfer to a small bowl and stir in any accumulated juices from the chicken.
- Wipe out the skillet and return it to high heat. Add the remaining 1 teaspoon oil and 1 more teaspoon of the bacon fat.
- Add the kale, season with salt and pepper and sauté until just beginning to brown, about 3 minutes. Stir in the reserved bacon and the lemon juice.
- Arrange the kale on 4 dinner plates. Top with the chicken breasts and mushroom sauce and serve.
Nutrition Facts : Calories 572.5, Fat 34.5, SaturatedFat 10, Cholesterol 130.6, Sodium 397.8, Carbohydrate 18.2, Fiber 2.9, Sugar 1.8, Protein 45.2
ASIAN CHICKEN WITH MUSHROOMS
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.
Provided by The Flying Chef
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat peanut oil in a wok, add chicken and cook until chicken is brown, remove and set to one side.
- Add sesame oil to pan, add shallots, mushrooms and garlic stir-fry for a couple of minutes.
- Return chicken to pan along with sauces, water and sugar, stir-fry until mushrooms are soft and everything is heated through.
- It is nice served over egg fried rice.
Nutrition Facts : Calories 357, Fat 21.4, SaturatedFat 5.2, Cholesterol 92.8, Sodium 632.7, Carbohydrate 8.2, Fiber 0.6, Sugar 2.8, Protein 32.1
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients prepped and measured out. This will help you stay organized and prevent any scrambling.
- Use a large skillet or wok: This will give you plenty of room to stir-fry the chicken and vegetables without overcrowding the pan.
- Heat your pan over high heat: This will help to sear the chicken and prevent it from sticking to the pan.
- Stir-fry the chicken in batches: If you try to cook all of the chicken at once, it will steam instead of sear. Cook the chicken in batches, removing it from the pan when it is cooked through.
- Add the vegetables to the pan: Once the chicken is cooked, add the vegetables to the pan and stir-fry until they are tender-crisp.
- Make the sauce: While the vegetables are cooking, make the sauce by combining soy sauce, chicken broth, rice vinegar, sugar, and cornstarch in a small bowl. Bring the sauce to a simmer over medium heat, stirring constantly.
- Add the sauce to the pan: Once the sauce has thickened, add it to the pan with the chicken and vegetables. Stir to coat everything evenly.
- Serve immediately: Chinese-style chicken with sautéed kale and mushrooms is best served immediately, over rice or noodles.
Conclusion:
This Chinese-style chicken with sautéed kale and mushrooms is a quick and easy weeknight meal that is packed with flavor. The chicken is tender and juicy, the vegetables are crisp-tender, and the sauce is savory and flavorful. Serve this dish over rice or noodles for a complete meal.
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