Asian Chicken Stroganoff

Prep Time
Cook Time
Ready In

"This is easy and also great using turkey strips in place of the chicken. Serve over cooked rice or egg noodles"

Original recipe yields 6 servings


  • Serving Size: 1 (214.6 g)
  • Calories 365.2
  • Total Fat - 23.6 g
  • Saturated Fat - 7.2 g
  • Cholesterol - 95 mg
  • Sodium - 506.3 mg
  • Total Carbohydrate - 6.2 g
  • Dietary Fiber - 0.4 g
  • Sugars - 1.3 g
  • Protein - 30.9 g
  • Calcium - 79.5 mg
  • Iron - 1.2 mg
  • Vitamin C - 2.5 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

In a large skillet heat oil and add onion, mushrooms and garlic. Cook over medium-high heat for 3-4 minutes or until onions are tender. Remove from pan and set aside.

Step 2

Add chicken strips to skillet and cook 4 minutes. Stir in cooked onion, mushrooms and garlic. Add 3/4 cup of broth, hoisin sauce, soy sauce and chili garlic sauce, stir to combine and cook 5 minutes.

Step 3

In a small bowl, combine remaining 1/4 cup broth and cornstarch and stir into mixture; heat to boiling and cook stirring about 1 - 1 1/2 minutes or until thickened. Remove from heat and stir in sour cream. Season with salt and pepper. Serve over rice or egg noodles.

Tips & Variations

No special items needed.


1 Reviews


A quick easy mid week meal but for us it would need some tweaking as it didn't seem to have Asian flavours or the taste of a stroganoff but would certainly give it another try but increase the Asian flavours to suit us. The only change I did make was to cut the onion chunky as the DH has an intolerance to it if he ingests it, otherwise exactly as per recipe, scaled back for 4 serves which I think would be closer to 3 and I served over Hokkein Noodles. Thank you Kittencal.


review by:
(13 Jun 2016)