Tasty Chicken with Mushrooms

Preparation Time: 5 Minutes
Cooking Time: 12 Minutes

Chef Ban Yun Long of the Chinese Embassy in London is the inspiration behind this delicious recipe. If you don’t like dishes to be too spicy, substitute milder red chillies. And if you can’t find chicken ready-minced, you can either mince it in a food processor or chop it with a cleaver - which takes no time at all.


  • 450g (1 lb) button mushrooms
  • 1 tablespoon groundnut (peanut) oil
  • 1 tablespoon sesame oil
  • 2 tablespoons coarsely chopped garlic
  • 2 fresh green chillies, seeded and shredded
  • 1 tablespoon Shaoxing rice wine or dry sherry
  • salt and freshly ground black pepper, to taste
  • 2 teaspoons sugar
  • 225g (8 oz) boneless, skinless chicken breasts, minced
  • 3 tablespoons finely chopped spring onions


  1. Wipe the mushrooms with a damp cloth and slice finely.
  2. Heat a wok over a high heat until it is hot. Add the groundnut and sesame oils, and when they are very hot and slightly smoking, add the garlic and chillies. Stir-fry for about 20 seconds.
  3. Add the mushrooms and stir-fry for about 3 Minutes.
  4. Add the rice wine or sherry, salt, pepper and sugar, and continue to stir-fry for about 5 Minutes or until the mushrooms are cooked through and have absorbed any excess liquid.
  5. Now add the chicken and stir-fry for 4 Minutes.
  6. Just before serving, add the spring onions and give the mixture a couple of good stirs.
  7. Turn onto a warm platter and serve at once.