Mushroom Chicken Stir-Fry (Print Version)
# Ingredients:
→ Marinade
01 -
1 skinless, boneless chicken breast (around 225g or 1/2 lb)
02 -
1 tsp cornstarch
03 -
1 tbsp Shaoxing wine
04 -
1/4 tsp salt
→ Sauce
05 -
1 tbsp Shaoxing wine
06 -
1/4 cup chicken stock
07 -
1 tbsp oyster sauce
08 -
1 tsp cornstarch
09 -
1 tbsp soy sauce
→ Stir-fry
10 -
1/2 lb (225g) white mushrooms, sliced up
11 -
1 cup of snow peas, ends trimmed
12 -
1 carrot, peeled and thinly sliced
13 -
2 tbsp peanut oil or any vegetable oil you prefer
14 -
2 green onions, chopped
15 -
1 cup bamboo shoots, drained and sliced
16 -
1 cup water chestnuts, sliced and drained
17 -
2 garlic cloves, minced
# Instructions:
01 -
Cut the chicken into thin slices, about 1/4-inch thick. Toss them in a bowl with salt, Shaoxing wine, and cornstarch so everything is evenly coated.
02 -
Mix all the sauce ingredients together in a small bowl, and leave it aside for now.
03 -
Heat a big pan over medium heat with 1 tablespoon of oil. Cook the chicken pieces until they look slightly brown but not fully done. Take them out and set aside.
04 -
Toss the remaining oil into the pan with the garlic and green onions. Stir them for a short time until they get fragrant.
05 -
Now, add the carrot and mushrooms into the pan. Cook them until they soften up. Then, throw in the snow peas, bamboo shoots, and water chestnuts.
06 -
Pour the sauce into the pan along with the chicken. Stir it all together while the sauce thickens. Sprinkle some more green onions on top if you like!
# Notes:
01 -
You can make this gluten-free if you swap out soy sauce for tamari and the Shaoxing wine for dry sherry.
02 -
Feel free to add or cut back on the sauce depending on how thick or light you want it.
03 -
This is a classic Chinese-style dish known as 蘑菇鸡片.