Mushroom Chicken with Green Beans
This Mushroom Chicken with Green Beans is quick, flavorful, and perfect for busy weeknights! Tender chicken, earthy mushrooms, and crisp beans all in one pan.
Equipment
- Large Skillet or Wok
- Measuring cups and spoons
- Wooden Spoon or Spatula
- Cutting board and knife
- Bowl
Ingredients
- 12 oz chicken breast cut into small pieces
- 1/2 tsp salt
- 1 egg lightly beaten
- 2 tbsp corn starch
- 1 tbsp canola oil
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
- 1 clove garlic minced
- 1 tsp ginger grated
- 16 oz baby portobello mushrooms sliced
- 2 cups fresh green beans trimmed
- 2 tbsp soy sauce
- 2 tbsp balsamic vinegar
Instructions
Marinate the Chicken
- In a bowl, combine the chicken breast pieces with salt, the lightly beaten egg, and corn starch. Mix well to ensure the chicken is evenly coated. Allow the chicken to marinate for about 15 minutes while you prepare the other ingredients.
Prepare the Vegetables
- While the chicken is marinating, slice the baby portobello mushrooms and trim the green beans. Set them aside, ready to add to the skillet.
Heat the Oils
- In a large skillet or wok, heat the canola oil, vegetable oil, and sesame oil over medium-high heat. The combination of oils helps to create a fragrant base for the dish.
Cook the Chicken
- Once the oil is hot, add the marinated chicken to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
Sauté the Aromatics
- In the same skillet, add the minced garlic and grated ginger. Sauté for about 1 minute, until fragrant. Be careful not to burn the garlic as it can become bitter.
Add the Mushrooms and Green Beans
- Add the sliced baby portobello mushrooms and trimmed green beans to the skillet. Stir-fry for about 5-6 minutes, or until the vegetables are tender-crisp.
Combine and Sauce It Up
- Return the cooked chicken to the skillet with the vegetables. Drizzle the soy sauce and balsamic vinegar over the mixture. Stir well to coat everything in the sauce, cooking for an additional 2-3 minutes until heated through.
Serve and Enjoy
- Remove the skillet from heat and transfer the Mushroom Chicken with Green Beans to serving plates. Enjoy hot, perhaps over a bed of rice or quinoa for a complete meal!
Notes
- Substitute chicken thighs for juicier meat.
- Use different mushroom varieties like cremini or shiitake for varied flavor.
- Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months.