Stir-fried Shredded Chicken and Mushrooms with Balsamic

One of my favourite ways to make the chicken meat is to stir-fry them with different kinds of seasonal vegetables or/and fungus (gotta try them with pfefferlings next time). It makes a simple yet healthy and delectable meal. Serve with steamed rice or pasta or with some flat bread.

• 200 g Chicken breast
  
  
• Salt and pepper to taste
  
  
• 1 tbsp Cornstarch
  
  
• 150 g Mushrooms, sliced
  
  
• 2-3 tbsp Olive oil
  
  
• 1 Shallot, diced
  
  
• 3 tbsp Balsamic
  
  
• 40 g Butter, diced

1. Rinse and pat the chicken breast dry with kitchen paper. Shred the chicken thinly and place them in a bowl. Season the chicken with salt and pepper. Sprinkle the shredded chicken with cornstarch.
   
   
2. Heat the oil in a skillet until hot. Add in the shredded chicken and stir until the colour turned white. Remove and drain. Stir the diced shallot in the same skillet with the remaining oil until aromatic. Add in sliced mushrooms and stir until tender.
   
   
3. Pour the balsamic over and return the shredded chicken to the skillet. Bring it to a simmer and season with salt and pepper to taste. Add the diced butter into the sauce and stir to combine. Remove and serve with pasta or rice.

Stir-Fried Shredded Chicken and Mushrooms With Balsamic