Mushroom Chicken with Green Beans


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

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

In a bowl combine chicken, salt, egg white, 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, 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.

Serve over a bed of rice and enjoy!


  1. Krista@Budget Gourmet Mom says:

    Yummy! My hubby would love me forever if I made this for him…minus the mushrooms. He's crazy, I know!

  2. This looks amazing! I love good and easy dinner ideas!

  3. What a great way to use up the left over chicken! I love every ingredient used in this delicious dish. Nicely done.

  4. 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

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

  6. megan @ whatmegansmaking says:

    This looks like a great meal! I love finding new ways to cook chicken :)

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