WOK CHARRED CHICKEN WITH MUSHROOMS

WOK CHARRED CHICKEN WITH MUSHROOMS

  • Dairy free
Stir frying juicy mushrooms with thoroughly marinated chicken slices will be a hot favourite on your dinner table.
	    
               
  • 5 mins

    Cooking Time

  • Easy

    Difficulty

  • 5 mins

    Prep Time

  • 4 People

    Serves

  • 3 tsp Knorr Hao Chi Seasoning
  • 120 g white button mushrooms (slice torn 2 cm thickness)
  • 1 white onions (slice)
  • 2 sprigs coriander leaves (finely chopped)
  • 3 chicken fillets (slice to 2 cm thickness)
  • 80 ml water
  • 2 tbsp cooking oil

GARNISHING:

  • 10 gram Sheng cal

WOK CHARRED CHICKEN WITH MUSHROOMS
  1. Marinate the chicken slices with 1 tsp of KNORR HAO CHI ALL-IN-ONE SEASONING and set aside.

  2. Heat up a wok with 2 tbsp of cooking oil to lightly fry the chicken slices and white onions for 3 to 4 minutes.

  3. Add in the coriander leaves, white button mushrooms and water before covering the wok with a lid and wait for it to reach a boil.

  4. When the water is almost dried away, sprinkle the remaining KNORR HAO CHI ALL-IN-ONE SEASONING.

  5. Garnish with sheng cai as the base and get ready to serve.

  6. good white mushrooms, look out for mushrooms without bruising and firm patterns on the underside of the mushrooms.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 87.24 kcal
Protein (g) 1.53 g
Sugar (g) 3.01 g
Fat (g) 7.01 g
Fibre (g) 0.74 g
	    
           

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