Mushroom Chicken Stir-Fry (Print Version)
# Ingredients:
→ Marinade
01 -
1 boneless chicken breast, skin removed (about 225g or 1/2 lb)
02 -
1 tablespoon Shaoxing wine
03 -
1 teaspoon cornstarch
04 -
1/4 teaspoon salt
→ Sauce
05 -
1 tablespoon soy sauce
06 -
1 teaspoon cornstarch
07 -
1/4 cup chicken broth
08 -
1 tablespoon oyster sauce
09 -
1 tablespoon Shaoxing wine
→ Stir-fry
10 -
1 peeled carrot, sliced thin
11 -
2 green onions, chopped into small pieces
12 -
1/2 lb (225g) white mushrooms, cut into slices
13 -
1 cup snow peas with the ends cut off
14 -
1 cup water chestnuts, drained and sliced
15 -
2 garlic cloves, finely minced
16 -
2 tablespoons peanut oil, or swap for any veggie oil
17 -
1 cup of bamboo shoots, sliced and drained
# Instructions:
01 -
Slice the chicken breast thinly (about 1/4 inch). Mix it up in a bowl with cornstarch, a splash of Shaoxing wine, and a pinch of salt until it’s all combined.
02 -
Combine all the sauce ingredients in a small dish and keep it handy for later.
03 -
Add 1 tablespoon of oil to a hot pan on medium heat. Cook the chicken slices just until they start turning golden but are still slightly underdone. Set them aside for now.
04 -
Add the rest of the oil to the pan, then toss in the garlic and chopped green onions. Stir until they smell amazing.
05 -
Start with the mushrooms and carrots in the pan and cook them till they get a little soft. Then, toss in the snow peas, bamboo shoots, and water chestnuts.
06 -
Pour the sauce into the pan and add the chicken back in. Stir everything together while the sauce thickens up. Add some extra green onions on top if you want!
# Notes:
01 -
To keep it gluten-free, use tamari instead of soy sauce and replace Shaoxing wine with dry sherry.
02 -
You can adjust the sauce thickness by adding more or less, depending on your preference.
03 -
This dish is a classic called 蘑菇鸡片 in Chinese cooking.