Mushroom Chicken Stir-Fry (Print Version)
# Ingredients:
→ Marinade
01 -
1 tsp of cornstarch powder
02 -
A boneless, skinless chicken breast (about 225g or 1/2 lb)
03 -
1/4 tsp of regular salt
04 -
1 tbsp of Shaoxing rice wine
→ Sauce
05 -
1 tsp of cornstarch to help thicken
06 -
1 tbsp of soy sauce
07 -
1 tbsp of Shaoxing rice wine
08 -
1/4 cup of chicken broth
09 -
1 tbsp of oyster-flavored sauce
→ Stir-fry
10 -
A pair of garlic cloves, minced
11 -
2 scoops of bamboo shoots, drained and thinly sliced
12 -
Peanut oil (or a vegetable oil of your choice) — 2 tbsp
13 -
1/2 lb (225g) of white mushrooms, cut into slices
14 -
1 cup of water chestnuts, sliced and drained
15 -
2 green onions, cut into small pieces
16 -
1 medium carrot, peeled and sliced thin
17 -
1 cup of snow peas with the ends trimmed off
# Instructions:
01 -
Slice the chicken into pieces around 1/4 inch thick. Mix them up with cornstarch, the rice wine, and salt in a bowl. Make sure it’s mixed well.
02 -
Blend all the sauce stuff in a small dish and set it nearby for later use.
03 -
Throw 1 tbsp of oil into a warm pan over medium heat. Toss in the chicken pieces and cook them until they start browning slightly; don’t fully cook them yet. Remove and put aside.
04 -
Pour the rest of the oil into the same pan, then add green onions along with garlic. Stir them just until they're nice and fragrant.
05 -
First cook the mushrooms and carrots until softened. Then toss in the water chestnuts, snow peas, and bamboo shoots.
06 -
Pour the sauce mixture into the pan with the chicken. Stir everything together as the sauce thickens up. If you like, sprinkle extra green onions on top before serving.
# Notes:
01 -
Swap out Shaoxing rice wine for dry sherry and soy sauce for tamari to make it gluten-free.
02 -
Adjust the amount of sauce based on how thick or thin you prefer it.
03 -
This traditional dish is also called 蘑菇鸡片 in Chinese.