Wild Mushroom and Chicken Stir-Fry
Wild mushrooms add meaty texture and earthy taste. You can substitute sliced button or baby portobello mushrooms. Serve with lo mein noodles.
Recipe by Cooking Light April 2006
Wild mushrooms add meaty texture and earthy taste. You can substitute sliced button or baby portobello mushrooms. Serve with lo mein noodles.
I was really disappointed in the flavor.. kind of bland, lacking "oomph" we added a lot of srichacha...
Read MoreThis is the best stir fry I have ever made. It is easy and light. Everyone I make it for asks for the recipe without fail! You must try it!
Read MoreThis is a great meal and very easy. I added many types of mushrooms and more veggies. I will make this many more times!
Read Morereally easy and quick. I had never cooked stir fry before however after reading the previous reviews decided to try my hand at this one. I used canola oil instead of peanut oil and it worked out just fine. I added broccoli as an additional vegetable ingredient and used a mixture of mushrooms. I served it over brown rice. Would definitely make this again. Good, quick, healthy solid recipe.
Read MoreQuick and easy recipe. Used button mushrooms and broccoli with soy chicken. It was tasty with a white pepper flavor. Made it more saucy with more broth and corn flour as our family likes sauce on rice.
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