Chicken Stir-Fry with Mushrooms and Rice
By chef Gulasch
A simple Chinese-style stir-fry with chicken, leek, and a mix of exotic mushrooms. A great idea for a quick, fragrant lunch or dinner during the workweek.
- 25 min
- total
- Easy
- level
6 min prep · 19 min cook
What you will need
-
Chicken Breast 0.5 pcs -
Basmati rice 80 g -
Exotic Mushrooms 50 g -
Broccoli 0.25 pcs
-
Leek 0.25 pcs -
Soy Sauce 1 tbsp -
Garlic 1 clove -
Starch 1 tbsp
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
-
Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment 🍚✨
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Cook the rice. Rinse the rice, cook it in a 1:2 ratio of rice to water, bring to a boil, then cover, reduce to the lowest heat, and cook for about 10-15 minutes until tender (do not lift the lid while cooking)
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Slice the leek and garlic. Slice the leek and garlic into thin slices
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Separate the broccoli. Separate the broccoli into smaller florets
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Clean the mushrooms. Clean the mushrooms and slice them
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Slice the chicken. Slice the chicken breast into thin strips
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Coat the meat in starch. Coat the chicken in starch
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Saute the vegetables. Saute the garlic, leek, broccoli, and mushrooms in a pan over medium heat for about 3-4 minutes
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Sear the meat. Add the chicken and sear quickly over higher heat for about 4 minutes until golden brown
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Add the sauce and reduce. Pour in the soy sauce, briefly simmer, add a little water, and cook over medium heat for about 3-5 minutes until the sauce thickens
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Serve with rice. Serve with rice 🍚🍽️✨
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