Chicken Mushroom Fakeaway
This Chicken and Mushroom Fakeaway is a super tasty, slimming-friendly Chinese fakeaway whether you're counting calories or following a diet plan like Weight Watchers.
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NutritionPer Serving
- Calories274
- Carbs38g
- Protein31g
- Fat2g
- Saturates0.4g
- Sugars15g
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For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!
This Chicken and Mushroom Fakeaway tastes so good, you’ll never need to go to the Chinese again! Think of all the calories and money you’ll be saving! We’ve perfected a savoury, rich sauce that’s packed full of flavour.
Oyster sauce is a key ingredient in this recipe. If you don’t want to use a seafood based sauce then you can get a vegetarian alternative made from mushrooms! Whichever you use it will give a wonderfully earthy flavour and keeps it nice and thick. All of this deliciousness and from fridge to table in only half an hour: guilt free and faster than digging out the takeaway menu!
What diets is this Chicken and Mushroom Fakeaway suitable for?
This recipe is suitable if you’re gluten free as long as you swap out the following ingredients for gluten free versions;
- Stock cubes
- Soy sauce
- Oyster sauce
You could also enjoy this Chicken and Mushroom Fakeaway if you’re dairy free.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Chicken and Mushroom Fakeaway?
Nope! All the ingredients we use in this recipe are readily available in the supermarkets.
We like to use chicken breast in this Fakeaway as they cook quicker, but you could also have it with beef, pork or even prawns if you fancied.
This recipe is also a great way to use up any vegetables that need eating. Just bung them in!
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How many calories are in this Chicken and Mushroom Fakeaway?
There are 274 calories in each portion of our slimming friendly Chicken and Mushroom Fakeaway. This means it falls into our Everyday Light recipe category.
This recipe is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Heat up a wok or decent sized frying pan, and spray with low calorie cooking spray.
Step 2
Add the onions, chicken, peppers, broccoli, garlic and ginger and cook until they start to soften.
Step 3
Add the spring onions, baby corn and mushrooms and cook until they start to colour slightly.
Step 4
Add the soy sauce, oyster sauce, rice vinegar and black pepper.
Step 5
Pour in the stock and stir well and allow to simmer on a high heat until the sauce reduces and thickens slightly.
Step 6
Check the chicken is cooked. Serve with rice or noodles.
What should you should serve with this Chicken and Mushroom Fakeaway?
Any of the following go really well with Chicken and Mushroom Fakeaway. Why not have a slimming-friendly Fakeaway feast?
Whatever accompaniment you choose, don’t forget to account for the extra calories and/or other nutritional values.
Can you cook this Chicken and Mushroom Fakeaway another way?
This recipe is really quick and simple to make using the method below. It isn’t suitable for cooking using an alternative method.
How do you know when this Chicken and Mushroom Fakeaway is cooked?
You should cook this Fakeaway until the vegetables have softened, the sauce has reduced slightly and the chicken is cooked through.
This should take approx 20 minutes on the hob.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep this Chicken and Mushroom Fakeaway in the fridge?
Once you’ve served it, ideally you should eat this dish within 4 hours.
If you allow any left overs to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Chicken and Mushroom Fakeaway in the fridge for approximately 3 days or so.
Can I freeze this Chicken and Mushroom Fakeaway?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat this Chicken and Mushroom Fakeaway?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.
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Chicken Mushroom Fakeaway
This Chicken and Mushroom Fakeaway is a super tasty, slimming-friendly Chinese Fakeaway whether you’re counting calories or following a diet plan like Weight Watchers.
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Prep Time
10 MINS
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Cook Time
20 MINS
- KCals 274
- Carbs 38G
Instructions
- Heat up a wok or decent sized frying pan, and spray with low calorie cooking spray.
- Add the onions, chicken, peppers, broccoli, garlic and ginger and cook until they start to soften.
- Add the spring onions, baby corn and mushrooms and cook until they start to colour slightly.
- Add the soy sauce, oyster sauce, rice vinegar and black pepper.
- Pour in the stock and stir well and allow to simmer on a high heat until the sauce reduces and thickens slightly.
- Check the chicken is cooked. Serve with rice or noodles.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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We agreed with Slimming World to remove their trademarked terms from our website
32 comments
See what others have to say
Jacqui MawsonTuesday 28th February 2023
How much sweetener should I use thanks
SharonTuesday 28th February 2023
Hi Jacqui, just a small pinch of sweetener will be enough in our Chicken Mushroom Fakeaway. Enjoy the recipe!
Karen HallWednesday 26th May 2021
Is this the right amount of ingredients as it seems a lot for two servings, out of that I would get four servings for me and my husband.
HollyThursday 27th May 2021
Hey Karen, if you would prefer you can half the ingredients or split the recipe into 4 and you can pop any extra in the freezer for a meal for another day, hope that helps!
LisaWednesday 11th March 2020
Hi, When your cooking again after freezing it should I add anything to it a bit more stock or anything?
Sharon FitzpatrickTuesday 19th May 2020
Hi Lisa, you shouldn’t need to add more liquid when reheating this, but just keep an eye on it and if you think it needs more liquid, try stirring in a couple of tablespoons of water.
KirstyThursday 23rd January 2020
Hello, this is my favourite stir fry recipe and I’m planning on having it tonight, unfortunately I don’t have any oyster sauce, can I still make it without it
Sharon FitzpatrickTuesday 19th May 2020
Hi Kirsty, the oyster sauce adds a richness to this recipe so if you leave it out it will be a less flavourful result.If you have hoisin sauce you could try using that instead. Thanks for getting in touch.
AudreyMonday 22nd July 2019
Hi I made this and was wondering would it work without the stock cube as I found it tasted quite salty with the stock cube…Thank you
Emma TWednesday 25th September 2019
Hi Audrey,
Yes you could – alternatively you could use a lower sodium stock cube to make the stock, or use a light/low sodium soy sauce which would also reduce the saltiness ????
DebThursday 20th June 2019
Would this work with garlic purée and ground ginger instead?
Emma TThursday 20th June 2019
Hi Deb,
Yeah, they would work fine ????
Luule SwainSunday 28th April 2019
Absolutely amazing taste. Definitely not skimping on the portion size.
Will definitely be making it again.
Thanks x
KellyThursday 14th June 2018
Hi. Can I leave out the oyster sauce as I don’t really like it??
KatieThursday 5th April 2018
I don’t like broccoli or corn what could I use instead
JamesThursday 8th February 2018
Just made this and its delicious myself and my wife love all your recipes , keep them coming , thanks pinch of nom 🙂
MivhelleSaturday 3rd February 2018
Can this e done with beef ?
LorraineThursday 1st February 2018
I made this tonight and waited for the stock to reduce and it didnt. Ended up with veg cooked more than I want and not a thicker sauce but was still very tasty. Let me know what you think I did wrong ????
StaceyTuesday 9th January 2018
Tried this and absolutely loved it
Michelle brackenSunday 17th December 2017
Food looks lovely going to try some of the recipes
DebbieSunday 3rd December 2017
Hi
What stock does everyone use to get a good hearty flavour?
Thanks
Debbie
LisaSunday 1st October 2017
Do you think this could be done in the slow cooker?
DebiThursday 21st September 2017
Is it beef stock you use or was that an error? I presumed chicken So want to make sure before I make it.
JeanetteTuesday 5th September 2017
Tried this tonight and threw a few chillies in. It was delicious. Sorry forgot to take a pic was too hungry
Emma TSunday 10th September 2017
Hi Jeanette,
So glad you enjoyed it!
BexSaturday 4th February 2017
Does the 10 mins to prep include chopping and slicing all the ingediants? I can’t be the only one that needs about 45 mins to chop and dice/slice stuff?
KaySaturday 11th February 2017
My knife skills are nowhere near as good as Kates – and this is how long it usually takes me. Saying that,my workspace is very organised. Just go at your own pace as you don’t want to injure yourself ????
KateTuesday 24th January 2017
Hi, how many calories per portion is this recipe please?
KateTuesday 24th January 2017
Hi Kate
It’s 274cal per portion. We’ve only recently started adding calorie counts to the recipes, and as this was an older one the calories hadn’t been added. I have updated the recipe
MichelleTuesday 10th January 2017
Having a go at this
Smells amazing and so easy to prep and make
KateTuesday 10th January 2017
Hi Michelle,
Isn’t it just…..It’s one of our favourites if we’re a bit short on time! Let us know how you get on
Tracy CairnsWednesday 21st September 2016
Just made this using salmon. Absolutely delicious. So tasty and so quick. Just NOM
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