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Stir-Fried Shredded Chicken and Mushrooms With Balsamic

 
One serving costs about $5.67 One serving costs about $5.67

$5.67 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 gluten-free,gluten free lunch,main course,main dish,dinner
spoonacular Score:63%

Spoonacular Score: 63%

 

If you have approximately 45 minutes to spend in the kitchen, Stir-Fried Shredded Chicken and Mushrooms With Balsamic might be an excellent gluten free recipe to try. One portion of this dish contains roughly 48g of protein, 80g of fat, and a total of 1043 calories. This recipe serves 1 and costs $5.67 per serving. This recipe from spoonacular user joechick requires chicken breast, shallot, cornstarch, and olive oil. Try Stir-Fried Shredded Chicken and Mushrooms With Balsamic, Stir fried chicken, almonds and skiitake mushrooms, and Stir-Fried Chicken With Mushrooms and Oyster Sauce for similar recipes.

Ingredients

Servings:
7.06 oz
7.06 oz chicken breast
chicken breast
some
some salt and pepper
salt and pepper
1 Tbsp
1 Tbsp cornstarch
cornstarch
5.29 oz
5.29 oz mushrooms
mushrooms
3 Tbsps
3 Tbsps olive oil
olive oil
1
1  diced shallot
diced shallot
3 Tbsps
3 Tbsps balsamic glaze
balsamic glaze
1.41 oz
1.41 oz diced butter
diced butter
7.06 oz chicken breast
7.06 oz
chicken breast
some salt and pepper
some
salt and pepper
1 Tbsp cornstarch
1 Tbsp
cornstarch
5.29 oz mushrooms
5.29 oz
mushrooms
3 Tbsps olive oil
3 Tbsps
olive oil
1  diced shallot
1
diced shallot
3 Tbsps balsamic glaze
3 Tbsps
balsamic glaze
1.41 oz diced butter
1.41 oz
diced butter

Equipment

frying pan
frying pan
bowl
bowl
frying pan
frying pan
bowl
bowl


Instructions

Rinse and pat the chicken breast dry with kitchen paper. Shred the chicken thinly and place them in a bowl. Season the chicken with salt and pepper. Sprinkle the shredded chicken with cornstarch. Heat the oil in a skillet until hot. Add in the shredded chicken and stir until the colour turned white. Remove and drain. Stir the diced shallot in the same skillet with the remaining oil until aromatic. Add in sliced mushrooms and stir until tender. Pour the balsamic over and return the shredded chicken to the skillet. Bring it to a simmer and season with salt and pepper to taste. Add the diced butter into the sauce and stir to combine. Remove and serve with pasta or rice.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $5.67
Ingredient
200 grams chicken breast
1 tablespoon cornstarch
150 grams mushrooms
3 tablespoons olive oil
1 diced shallot
3 tablespoons balsamic glaze
40 grams diced butter
Price
$1.77
$0.03
$0.83
$0.50
$0.14
$2.05
$0.34
$5.67

Tips

Health Tips

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Corn starch can be added directly to cold liquids, but to avoid lumps corn starch must be mixed with a cold liquid (usually water or stock) before it can be added to hot liquids like soup or gravy. This mixture of corn starch in a cold liquid is called a "slurry."

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Corn starch, potato starch, arrowroot powder, and tapioca powder are all comparable in terms of thickening ability, so you can usually substitute them 1:1. Flour, on the other hand, is only half as effective, so if you are using flour instead of corn starch or one of the others named, you'll need to use twice as much.

  • You might have heard that you should never wash mushrooms. Before you spend your precious time wiping down mushroom after mushroom with a towel, you should probably know that this is mostly a myth. While mushrooms can absorb a little water if you soak them long enough, the amount absorbed from a quick wash is not going to have much of an impact on your dish.

  • get more cooking tips

Green Tips

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

Disclaimer

Nutritional Information

Quickview
1042 Calories
48g Protein
80g Total Fat
37g Carbs
26% Health Score
Limit These
Calories
1042
52%

Fat
80g
123%

  Saturated Fat
27g
172%

Carbohydrates
37g
13%

  Sugar
13g
16%

Cholesterol
214mg
71%

Sodium
723mg
31%

Get Enough Of These
Protein
48g
96%

Vitamin B3
26mg
132%

Selenium
78µg
113%

Vitamin B6
1mg
87%

Phosphorus
574mg
57%

Vitamin B5
5mg
52%

Vitamin E
7mg
49%

Vitamin B2
0.82mg
48%

Potassium
1310mg
37%

Copper
0.56mg
28%

Vitamin K
28µg
27%

Vitamin A
1060IU
21%

Magnesium
71mg
18%

Vitamin B1
0.27mg
18%

Zinc
2mg
14%

Iron
2mg
12%

Folate
43µg
11%

Fiber
2g
9%

Vitamin C
7mg
9%

Manganese
0.18mg
9%

Vitamin B12
0.53µg
9%

Vitamin D
1µg
7%

Calcium
34mg
3%

covered percent of daily need

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