This Mushroom Chicken with Green Beans is a quick one skillet dinner that your whole family will love!
The other night we had some Missionaries over for dinner.
I was going back and forth on what to feed them.
I finally decided on my Kung Pao Chicken with jasmine rice. I also served it up with my Asian Salad. For dessert we finished off some Chocolate Lava Cakes, I’m going to say it was a success for sure.
I prepped an additional batch of chicken that never got used that night so I came up with another recipe to use the chicken with…
A combination of mushrooms, fresh green beans, and skillet fried chicken all in a tangy sauce made the perfect one pan dish!
Mushrooms and green beans are two of my favorite veggies.
{right now I’m sure my dad and sister are rolling their eyes and gagging}
My kids could eat mushrooms and green beans all day long, so this dish was welcomed by all in our little household.
In a skillet heat up a combo of vegetable oil and sesame oil. This little combo really gives the chicken a little something extra if you ask me!
Throw in the chicken and cook till golden brown.
Remove the chicken from the skillet to a paper towel and set it aside.
Add the green beans and mushrooms and throw in a little minced garlic and ginger. Saute it all for 5 to 6 minutes. Add in some soy sauce and tangy balsamic vinegar. Stir to coat.
Add the chicken back to the skillet and stir to coat.
Serve it up over a bed of rice.
I used brown rice this time.
{Mostly because all of my jasmine rice was used up the night before}
Look at those gorgeous mushrooms! They just absorb all the flavors, and are so so tender and yummy! This was a delicious combination of all of my favorite savory foods!
I hope you enjoy it as much as I did!
Mushroom Chicken with Green Beans
Ingredients
- 12 oz chicken breast, cut into small pieces
- 1/2 tsp salt
- 1 egg, lightly beaten
- 2 tbsp corn starch
- 1 tbsp canola oil
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
- 1 clove garlic, minced
- 1 tsp ginger
- 16 oz baby portabello mushrooms
- 2 cups fresh green beans, trimmed
- 2 tbsp soy sauce
- 2 tbsp balsamic vinegar
Instructions
- In a bowl combine chicken, salt, egg, canola oil and corn starch. Mix to coat thoroughly.
- In a skillet heat up vegetable oil and sesame oil. Add chicken and cook till golden brown. Remove from skillet to a paper towel and set aside.
- In the same skillet add the green beans. Sauté for 5 minutes over medium-high heat, then add in the mushrooms and continue cooking for an additional 5 minutes, until beans and mushrooms are tender. Stir in the garlic and ginger until fragrant, about 30 seconds.
- Add in the soy sauce and balsamic vinegar, stir to coat veggies. Return chicken to skillet and coat with sauce. Serve over a bed of rice and enjoy!
Banana Chocolate Chip Muffins with Peanut Butter Glaze
Greg B
Absolutely delicious, and easy enough even for me to prepare without panicking over my poor sense of timing! 🙂
Shawn
Yay, that’s wonderful to hear! Thanks Greg!
laurent matte
Hey….even men like your recipe!!! I LOVE it!
Shawn
Haha! Sweet! So glad you enjoyed it!
megan @ whatmegansmaking
This looks like a great meal! I love finding new ways to cook chicken 🙂
Shawn
Thanks so much ladies! You all are so wonderful and I love making food and sharing it with everyone else to enjoy! 🙂
laurent matte
Hey….even men like your recipe!!! I LOVE it!
Mary
This is a lovely meal. The chicken looks fantastic. I am new to your blog and have spent some time browsing through your earlier entries. I'm so glad I did. I really like the food and recipes you share with your readers. I'll definitely be back. I hope you have a wonderful weekend. Blessings…Mary
Pam
What a great way to use up the left over chicken! I love every ingredient used in this delicious dish. Nicely done.
Sandy
This looks amazing! I love good and easy dinner ideas!
Krista@Budget Gourmet Mom
Yummy! My hubby would love me forever if I made this for him…minus the mushrooms. He's crazy, I know!