Thai Portobello Chicken Stir-Fry
My husband and I never met a mushroom we didn’t like…so this flavorful dish is a favorite. I cook the rice in the morning and reheat it while cooking the mushrooms and chicken. —Susan Bazan, Sequim, Washington
Ingredients
- 1/2 cup Thai peanut sauce
- 1/2 cup teriyaki sauce
- 1/4 cup chunky peanut butter
- 2 teaspoons Worcestershire sauce
- 3/4 pound boneless skinless chicken breasts, cut into thin strips
- 3 tablespoons olive oil, divided
- 1 tablespoon sesame oil
- 3 cups chopped sweet onions
- 4 celery ribs, sliced diagonally
- 2 medium carrots, sliced diagonally
- 1/2 pound sliced baby portobello mushrooms
- 4-1/2 teaspoons minced fresh gingerroot
- 3 garlic cloves, minced
- 1/3 cup thinly sliced green onions
- Hot cooked rice
