Chicken Breast and Mushroom Stir-fry: A Healthy and Delicious Diet Dish
On a Diet? Try This Simple and Healthy Stir-fry with Chicken Breast and Mushrooms!
I made this dish for my son who is on a diet. If you omit the spicy Korean chili peppers, it becomes a healthy and nutritious side dish suitable for children too! It’s a great way to enjoy a healthy meal packed with the flavors of chicken breast and various mushrooms without feeling heavy.
Main Ingredients- 1 pack Chicken Breast (approx. 200-300g)
- 100g Oyster Mushrooms
- 3 King Oyster Mushrooms
- 5-6 Shiitake Mushrooms
- 1/2 Carrot
- 2 Korean Green Chilies (optional)
Seasoning & Others- 2 Tbsp Soy Sauce
- 1/2 tsp Salt
- 2 Tbsp Cooking Oil
- 1 Tbsp Toasted Sesame Seeds
- A little Sesame Oil
- 2 Tbsp Soy Sauce
- 1/2 tsp Salt
- 2 Tbsp Cooking Oil
- 1 Tbsp Toasted Sesame Seeds
- A little Sesame Oil
Cooking Instructions
Step 1
First, prepare one pack of chicken breast. Tear it into bite-sized pieces, making sure they are not too thin. If using frozen chicken breast, thaw it completely. If using fresh chicken breast, you can blanch it briefly in the mushroom boiling water later for extra tenderness.
Step 2
Prepare your mushrooms. Using shiitake mushrooms for their aroma, king oyster mushrooms for their chewy texture, and oyster mushrooms for their softness, will create a richer flavor profile. Feel free to use other types of mushrooms according to your preference.
Step 3
Slice the prepared mushrooms into pieces that are not too thin. For shiitake mushrooms, if the stems aren’t too tough, tear them by hand and add them in. This will give a delightful chewy, meat-like texture when you bite into them.
Step 4
Bring a pot of water to a boil for blanching the mushrooms. Once boiling, add half a teaspoon of salt. Adding a little salt helps to remove any gamey odor from the mushrooms and enhances their flavor.
Step 5
Blanch the king oyster mushrooms, oyster mushrooms, and shiitake mushrooms in the boiling water very briefly. Overcooking will make them mushy, so blanching for just 30 seconds to 1 minute is key. Immediately drain the blanched mushrooms into a colander; do not rinse them with cold water. Once they have cooled slightly, firmly squeeze out any excess water by hand. This ensures the sauce adheres well and prevents the dish from becoming watery.
Step 6
Remove the seeds from two Korean green chilies, slice them in half lengthwise, and then julienne them thinly. Similarly, julienne half a carrot thinly. If you are making this for children or prefer less spice, consider using green onions or scallions instead of the chilies.
Step 7
In this step, we’ll add flavor using onions. Using onions brings out a natural sweetness and a wonderful aroma, making the stir-fry even more delicious. Heat 2 tablespoons of cooking oil in a pan, then add the julienned carrots and chilies, stir-frying them to release their fragrance. You can also thinly slice and stir-fry onions along with them.
Step 8
Once the vegetables are slightly stir-fried, add the blanched mushrooms (with water squeezed out) and the chicken breast to the pan. Continue to stir-fry everything together, ensuring all ingredients are well combined.
Step 9
For a diet-friendly dish, we’ll skip the salt and add 2 tablespoons of soy sauce instead. While the color might not be as vibrant, the flavor will be excellent. Stir-fry over high heat for about 5 minutes to quickly cook and reduce moisture. If you are not on a diet, adding about 1/2 to 1 tablespoon of sugar will enrich the flavor further, making it taste similar to a japchae stir-fry.
Step 10
Finally, finish with 1 tablespoon of toasted sesame seeds and a drizzle of sesame oil for added fragrance. Give everything a final toss, and your delicious chicken breast and mushroom stir-fry is ready! It tastes best served warm.
