If you are looking for an easy 1 pan meal, this Asian mushroom and pea chicken is a perfect saucy dish that pairs perfectly with fluffy white rice. I was inspired by this recipe because of my garden. I grew some lovely peas and did not want them to go to waste!
I remembered there is this mushroom and pea frozen meal from Trader Joe’s so I decided to replicate it. I love the Trader Joe’s meals but I find that they have a lot of unwanted ingredients. So with these fresh peas, I knew this was the perfect dish!
This is really easy to make and can be done all in one wok. I really like 1 pan meals because of their ease. First, mix all of the sauce ingredients into a bowl except the cornstarch mixture (we add that in later). Go ahead and set that aside for now.
Dice your chicken into 1 inch pieces. I like to season here with salt and pepper. For a bit of lightly breaded texture, I do a mock thick batter with egg, cornstarch and flour. You can make this gluten free by not using flour or just sautéing the chicken plain with oil.
Once the chicken is fried in the hot oil, add in your fresh veggies. I prefer my mushrooms whole, but you can slice them too! Once they begin to cook down, that is when we pour in our sauce. Then pour in the cornstarch mixture and stir. This will thicken up the sauce.
Serve over fluffy white rice and garnish with sesame seeds.
Easy 1-Pan Mushroom and Pea Asian Chicken
Equipment
- Wok or Large Skillet
- Small Mixing Bowl
- Tongs or Spatula
Ingredients
For the Sauce:
- ¼ cup soy sauce
- ¼ cup water
- 1 tbsp granulated sugar
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water cornstarch slurry
For the Chicken:
- 2 chicken breasts diced into 1-inch pieces
- 1 egg beaten
- ¼ cup cornstarch
- ¼ cup flour omit for gluten-free version
- 1 cup fry oil for pan-frying
For the Vegetables:
- 2 cups mushrooms whole or sliced
- 1 cup peas fresh or frozen
For Garnish & Serving:
- 2 cups cooked white rice
- 1 tsp sesame seeds optional
Instructions
1️⃣ Prepare the Sauce
- In a small bowl, mix soy sauce, water, sugar, rice vinegar, and sesame oil. Set aside. Mix cornstarch and water separately and set aside for later.
2️⃣ Coat the Chicken
- Dice chicken into 1-inch cubes. Season with salt and pepper, then coat in egg, cornstarch, and flour. Mix well.
3️⃣ Fry the Chicken
- Heat fry oil in a wok over medium-high heat. Fry chicken for 8-10 minutes until golden brown and cooked to 165°F (75°C) internally. Drain excess oil.
4️⃣ Cook the Vegetables
- Add mushrooms and peas to the same wok. Stir-fry for 2-3 minutes until mushrooms soften and peas turn bright green.
5️⃣ Add the Sauce & Thicken
- Pour the prepared sauce over the chicken and veggies, stirring to coat. Add the cornstarch slurry and stir until the sauce thickens into a glossy glaze.
6️⃣ Serve & Garnish
- Serve hot over steamed white rice and garnish with sesame seeds. Enjoy!
Leave a Reply