Chinese Chicken with Carrots and Shiitake Mushrooms



Ready In:

60 min



Good For:



About this Recipe

By: Christina Hills

When I was a kid, my stepfather used to cook Chinese food all the time.  And one of my favorite recipe’s was one he called “Chicken with fish sauce”.  But I never liked the name, so I have renamed it and adapted it to be my own.

the chinese cookbookThis recipe was originally from the Craig Clairborne and Virginia Lee “The Chinese Cookbook”.

I have modified it a lot and made more sauce.  This dish goes great over rice!

close up of Chinese Chicken with carrots and mushrooms

Here is the Recipe:

Chinese Chicken with Carrots and Shiitake Mushrooms

Delicious spicy main dish that everyone will love
Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
Course: Main Course
Cuisine: Chinese
Keyword: carrots, ginger,, mushrooms, spicy
Servings: 3 people


  • 2 lbs boneless chicken breasts no skin
  • 2 large carrots sliced in rounds (about 2 cups)
  • 12 dried shiitake mushroom
  • 1 can bamboo shoots (optional) (or 1 cup)
  • 2 whole red bell peppers
  • 4 tbsp fresh ginger thinly sliced in to dime sized pieces peel first
  • 2 tbsp egg whites from 1 egg
  • 2 tsp sugar
  • 1/4 tsp salt or to taste
  • 5 tsp corn starch (or arrowroot) for the chicken and later the sauce
  • 4 tbsp canola oil or any veg oil but not olive oil
  • 1/4 cup water + 3 tablespoons
  • 1 tsp sesame oil (optional) if you don't have it you can skip this


  • 4 tbsp chili paste with garlic (Szechwan paste) you can use Siracha sauce
  • 5 cloves whole garlic smashed
  • 5 tbsp light soy sauce
  • 2 tbsp dry sherry ( or shao hsing wine or marsala)


  • Place the dried mushrooms into a bowl and add boiling water to cover and let stand for 20-30 min. Then drain and discard any tough stems, and cut the caps into shreds. Set aside in a bowl.
  • Slice chicken breasts into thin slices and put into a mixing bowl.
  • Beat the egg whites lightly, Add the egg white, salt, 1tsp sugar, and 2 tsp corn starch to the chicken and blend well. Refrigerate for at least 30 min.
  • Combine the chili paste with garlic, the soy sauce, 1.5 teaspoons of sugar, the dry sherry, and the 5 smashed fresh garlic cloves into a bowl and stir
  • Cut up the carrots into thin rounds, set aside
  • Cut up the red bell peppers into strips, set aside
  • In a small bowl, blend the remaining 3 teaspoons of cornstarch with 3 tablespoons of water .
  • BEFORE YOU START COOKING: make sure you have everything ready as the cooking part goes fast!
  • In a wok or large skillet head 2 tablespoons of the oil and when it's hot, add the chicken stirring constantly over high head to cook on all sides. Do not over cook, Remove chicken and set aside
  • Removed the smashed garlic from your sauce and add the garlic to the hot pan and cook the garlic for 2 min.
  • Add the sliced carrots and the ginger pieces to the garlic already in the pan and cook them for a few min, then add the bell pepper, mushrooms, & bamboo shoots.
  • Add the chili paste sauce to the pan with 1/4 cup of water and stir. Then add the chicken to the pan.
  • Stir the cornstarch and water mixture to the pan to thicken the sauce. Cook about 1 min more.
  • Remove from the pan to a dish and drizzle the sesame oil on top if desired.


Make sure you have everything prepped before you start cooking as this dish goes really fast.

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