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Chicken with Mushrooms (Gà Xào Nấm)

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Product Description

A delicious Vietnamese version of stir-fired chicken

If you have found this recipe helpful, please make a donation to our parish:

Mother of Perpetual Help Parish
2121 W. Apollo Road
Garland TX  75044

Serves Four – Goes very well with either hot steamed rice or noodles


  • 10 oz (300 g) skinless, boneless chicken breast
  • 2 tbsp (tablespoon) cornstarch
  • 1 tbsp vegetable oil
  • 2 tsp (teaspoon) salt
  • 8 shiitake mushrooms
  • 8 oyster mushrooms
  • 8 button mushrooms
  • ½ red onion
  • 4 oz (120 g) sugar pea pods
  • ½ red bell pepper
  • oil for stir-frying

Cooking Sauce:

  • 2 tbsp Vietnamese soy sauce
  • 1 tbsp fish sauce
  • 2 tsp sugar
  • 1 cup chicken stock
  • 1 tsp chopped garlic
  • 16 Thai basil leaves (Rau quế ăn phở)


  • 1 tbsp cornstarch dissolved with 2 tbsp water



  1. Cut chicken into long strips and sprinkle with salt, oil and cornstarch.  Let stand for 10 minutes.  In a wok, heat 1 tablespoon oil and sauté chicken until lightly browned; remove chicken.
  2. Add 1 tablespoon oil and stir-fry sliced mushrooms, sugar pea pods, onion, and pepper over medium high heat.
  3. Add chicken pieces, Cooking Sauce ingredients and basil leaves.  Cook and stir for a minute and quickly swirl in thickener.

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