“This is a heavily modified recipe based on my grandmother’s ‘Sautéed Tofu with Mushrooms‘ recipe. I am not a fan of tofu, and since the recipe called for pork as well; it was not a meant to be a vegetarian option. So I replaced the tofu with chicken and upgraded the pork to BBQ pork. Leeks and dried Chinese mushrooms are more expensive and sometimes difficult to find, so they were replaced by onion and fresh mushrooms. I also added some zucchini to make it a more complete dish. Green beans would also be good in this if you don’t like zucchini.” – April Ferre
Chicken with BBQ Pork & Mushrooms
Ingredients
- 1 Large Boneless, Skinless Chicken Breast Sliced Thin
- Salt & Pepper To Taste
- 1 1/2 Tablespoon Soy Sauce
- 2 Teaspoons Cornstarch
- 1 1/2 Tablespoon Dry Sherry
- 3 Tablespoons Oyster Sauce
- 3/4 Teaspoon Sugar
- 2 Tablespoons Vegetable Oil
- 1 Medium Onion In Wedges
- 8 Ounces Cremini Mushrooms Sliced
- 2 Cloves Garlic Minced
- 1 Large Zucchini Sliced in Half-Moons
- 6 Ounces Char Siu (Chinese BBQ Pork) In Bite Size Pieces
Instructions
- Toss chicken with salt and pepper. Set aside.
- Make sauce by dissolving cornstarch in soy sauce in a small bowl. Then add dry sherry, oyster sauce and sugar; whisk well to combine.
- In a wok or large Dutch oven, heat oil over medium high heat. Stir fry chicken until cooked through. Remove to a bowl.
- Add more oil if necessary. Stir fry onion and mushrooms for a couple minutes until barely tender. Add garlic; cook 1 minute.
- Add zucchini and continue to cook for 1 to 2 minutes more. Be careful not to overcook the zucchini.
- Add chicken and char siu; toss to combine.
- Add sauce and cook until thickened and heated through.
- Serve immediately over rice.
2025 Modified Recipe – April Ferre – Modified from “Sautéed Tofu & Mushrooms” Recipe