Spicy Chicken & Mushrooms

This is another recipe that was clipped from a magazine. Under quick chicken recipes in the November 1, 2008 issue of Family Circle magazine, this recipe for Spicy Chicken & Mushrooms seemed like the perfect dish to try on a wet spring evening. Of course that was last week...this week we are having 80 degree weather...this dish would work for that too.

This recipe was quick, it was easy, it was a bit spicy due to me adding a bit more of the crushed red pepper than called for (though spicy for Mr. L, not me). It did have a bit of heat or "kick" at the end that was nice but all in all it was a bit bland for me. Still made a nice dish to throw together on a busy weeknight.

They say to serve this with rice, but there wasn't much liquid or sauce in the final plating so I thought that would make the dish too dry.

Though this says it serves four, without the rice, this recipe fed just the two of us  with just a tiny bit left over for lunch the next day.

SPICY CHICKEN & MUSHROOMS
(Family Circle 11/08)

1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon minced ginger
2 cups sliced mushrooms
4 scallions, sliced
1/2 teaspoon red pepper flakes
1/2 teaspoon each salt and black pepper
1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
1 1/2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
12 cup chopped cilantro
3 cups cooked rice (optional)

Heat oil in a medium-size skillet over medium heat. Add garlic and ginger to pan; cook 1 minute. Stir in mushrooms, scallions, red pepper flakes and 1/4 teaspoon each of the salt and pepper; cook 3 minutes, stirring often.

Reduce heat to medium. Add chicken to pan and sprinkle with remaining 1/4 teaspoon each salt and pepper. Cook, stirring, for 4 minutes or until cooked through.

Stir in soy sauce, vinegar and cilantro; cook 2 minutes.

Serve with rice if desired. Makes 4 servings. 176 calories per serving.

Note: Added a bit more of the red pepper flakes than called for. I used full salt soy sauce.

Note: Did not serve over rice since I didn't feel there was enough liquid in the finished dish.

Note: This would have come together even faster if I had used pre-sliced mushrooms, which I did not.

 

 

Comments

[Cassaendra]

*scribbles recipe* This sounds great to add in our rotation any time of the year. We'll probably add more dark green vegetables (choy sum, kale, spinach, ...) and lower the protein due to Bug's diet restriction, but this sounds great. We've been using oyster sauce, but this sounds cleaner and healthier as far as sugar and salt goes. Thanks!

[Chris Lemon]

Came across this today on Slashfood, which sounds like it would make for a damn fine side dish with this...

http://www.slashfood.com/2011/04/01/rice-noodles-with-asian-pesto-recipe-of-the-day/

[Mom]

This sounds good except I would take out the mushrooms (I do not like fungi) and add a little more liquid and serve it over rice.

[Chris]

Yeah, I would have used about 1 tsp of red pepper flakes instead and then Alexis would say it's too hot but it would be just right for me!

[Livin Local]

This includes several of my favorite ingredients, so will have to give it a go. Faves? rice vinegar, mega mushrooms, cilantro, ginger .... oh yum!

[Mrs. L]

Cassaendra - Oh, I think adding Kale here would work!

Chris - LOL, I already bookmarked that recipe!

Chris - I like things pretty spicy...Mr. L just likes a touch of heat...I tend to err on the less heat side for him and then add heat down the line for me if possible.

Living Local - Good fresh ingredients AND easy to make, a winner!