Mushroom and Celery Stuffed Chicken

Mushroom and Celery Stuffed Chicken


Prep: 15 minutes


Cook: 30 minutes


Method: Moderate


Course: Main Course

Main Course

Type: Fusion

Chicken breasts stuffed with a flavourful mushroom mixture and cooked with stir-fry sauce


  • Boneless chicken breasts 2
  • Mushrooms, finely chopped 1 cup
  • Celery, finely chopped ½ small bunch
  • Olive oil 1 tsp
  • Medium onion, chopped ½
  • Garlic, chopped 1 tsp
  • Green chillies, finely chopped 2
  • Garlic, minced ½ tbsp
  • Ginger ½ tbsp
  • Chicken ½ cup
  • Soy sauce 1 tbsp
  • Brown sugar 1 tbsp
  • Tabaso sauce ⅛ tsp
  • Salt to taste
  • Black pepper powder ¼ tsp
  • Lemon juice 1½ tsps
  • Cornflour 1½ tsps
  • Rice wine or sherry 1 tbsp
  • Fresh coriander leaves, chopped ½ medium bunch
  • Sesame (til) oil 1½ tsps
  • Stir-fry sauce ½ cup


  • Heat olive oil in a non-stick pan, add onion and garlic and saute for 1-2 minutes.
  • Add green chillies, mushrooms, celery, garlic, ginger, chicken broth, soy sauce, brown sugar Tabasco sauce, salt, black pepper powder, lemon juice and mix well.
  • Add cornflour and rice wine and mix well. Cook for 3-4 minutes. Add coriander leaves and mix well. Set aside to cool.
  • Slit the chicken breasts, without cutting through and stuff them with the mushroom mixture.
  • Heat sesame oil in another non-stick pan, add the stuffed chicken breasts and sear them.
  • Add stir fry sauce and mix. Add ½ cup water and mix gently. Cover and cook for 7-8 minutes.
  • Cut the chicken breasts into pieces, coat them with the sauce from the pan and arrange them on a serving platter. Serve piping hot.