Mushroom Chicken with Green Beans

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!

Print

Mushroom Chicken with Green Beans

A delicious mix of green beans, mushrooms, and chicken, seasoned to perfection and served on a bed of rice.

  • Author: Shawn
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Asian
Scale

Ingredients

  • 12 oz chicken; cut into small pieces
  • 1/2 tsp salt
  • 1 egg white
  • 2 tbsp corn starch
  • 1 tbsp canola oil
  • 1 tbsp vegetable oil
  • 1 tbsp sesame oil
  • 1 clove garlic; minced
  • 1 tsp crushed ginger
  • 2 8oz packages baby portabello mushrooms
  • 2 cups fresh green beans
  • 2 tbsp soy sauce
  • 2 tbsp balsamic vinegar

Instructions

  1. In a bowl combine chicken, salt, egg white, canola oil and corn starch. Mix to coat thoroughly.
  2. 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.
  3. In the same skillet add the green beans, mushrooms, garlic, and ginger. Saute for 5 to 6 minutes or until the green beans are tender. Add the soy sauce and balsamic vinegar, stir to coat veggies. Return chicken to skillet and coat with sauce.
  4. Serve over a bed of rice and enjoy!

Keywords: mushroom, chicken, green beans

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
9 Responses
  1. Shawn

    Thanks so much ladies! You all are so wonderful and I love making food and sharing it with everyone else to enjoy! 🙂

  2. 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

Leave a Reply

Shawn Syphus Hi, I'm Shawn and I'm a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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