Go Back
+ servings
Chicken Stroganoff Recipe for a Rich Tangy Old Shanghai Style Stroganoff. Sunday night dinner ideas. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.
Print Recipe
5 from 1 vote

Russian Chicken Stroganoff Recipe

My Russian chicken Stroganoff recipe makes the best chicken Stroganoff. Inspired by the old Shanghai-style of Stroganoff, it’s incredibly rich, redolent of spices, and slightly tangy due to the addition of Worcestershire sauce, which was added to beef Stroganoff in the Russian restaurants in Shanghai and Harbin in China in the early 20th century.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: Russian
Servings: 4
Calories: 516kcal
Author: Lara Dunston

Ingredients

  • 800 g chicken breasts
  • 3 tbsp plain flour
  • 1 tsp ground sweet paprika
  • 1 tsp white pepper
  • 1 tsp quality sea salt
  • 3 tbsp neutral cooking oil divided
  • 2 white onions roughly sliced
  • 250 g brown mushrooms sliced in halves or thirds depending on size
  • 1 tbsp virgin olive oil
  • 200 ml sour cream
  • 100 ml cream
  • ½ tsp black pepper
  • 1 tsp ground allspice
  • 1 tsp ground smoky paprika
  • 1 tbsp wholegrain mustard
  • 1 tbsp quality fish sauce
  • 1 tbsp tomato sauce
  • 1 tsp Worcestershire sauce
  • 1 tsp soy sauce
  • salt to taste

Instructions

  • Slice the chicken diagonally across the grain into pieces of around 2cm x 5cm.
  • Sprinkle the flour, paprika, white pepper, and sea salt onto a plate, use a fork to combine well, then roll the chicken pieces in the flour so each piece is completely covered.
  • In a wok on medium-high heat, heat two tablespoons of cooking oil until the oil sizzles when you drop a little flour in, then fry the chicken pieces first on one side then on the other just until they brown and remove immediately.
  • In a cast iron skillet or large pan, on low heat, gently fry the onion slices in a tablespoon each of butter and a neutral cooking oil until translucent and soft, then set aside.
  • In the same skillet or pan, turn up the heat and sauté the mushrooms in a tablespoon of olive oil until brown, then turn down the heat, add the sour cream and cream, the onions and chicken, then the spices and sauces and mustard, and gently simmer for ten minutes or so until the sauce thickens and spices meld together. Taste and if needed adjust the seasoning, adding a little salt if you like.
  • Plate individually with rice or noodles, garnish with fresh dill, and serve with dishes of gherkins and additional sour cream.

Nutrition

Calories: 516kcal | Carbohydrates: 16g | Protein: 47g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 1374mg | Potassium: 1243mg | Fiber: 2g | Sugar: 5g | Vitamin A: 644IU | Vitamin C: 8mg | Calcium: 104mg | Iron: 2mg