Mushroom Chicken Stir-Fry (Print Version)
# Ingredients:
→ Marinade
01 -
1/4 tsp salt
02 -
1 tbsp Shaoxing wine
03 -
1 tsp cornstarch
04 -
1 boneless chicken breast, no skin (about 225g or half a pound)
→ Sauce
05 -
1 tbsp soy sauce
06 -
1 tsp cornstarch
07 -
1 tbsp Shaoxing wine
08 -
1 tbsp oyster sauce
09 -
1/4 cup chicken broth
→ Stir-fry
10 -
2 garlic cloves, minced
11 -
2 tbsp peanut or any neutral oil
12 -
1 carrot, thinly sliced
13 -
1 cup of drained and sliced bamboo shoots
14 -
1 cup of sliced water chestnuts, drained
15 -
1/2 lb (225g) sliced white mushrooms
16 -
1 cup trimmed snow peas
17 -
2 green onions, chopped up
# Instructions:
01 -
Slice the chicken thinly into 1/4-inch pieces. Add cornstarch, wine, and salt in a bowl, and mix to coat all the pieces evenly.
02 -
Combine the sauce ingredients in a small dish and set it to the side.
03 -
Warm up a large pan with a tablespoon of oil over medium. Cook the chicken just until it's lightly browned. Remove it and leave it aside for now.
04 -
Add the garlic and green onions to the same pan with the rest of the oil. Stir for a short while until they smell great.
05 -
Start by tossing in the mushrooms and carrots. Once they're a bit softer, add the snow peas, water chestnuts, and bamboo shoots into the pan.
06 -
Pour the sauce in with the chicken. Stir everything together until the sauce gets thicker. Add more green onions on top if you'd like!
# Notes:
01 -
Swap out soy sauce for tamari and Shaoxing wine for dry sherry to make this gluten-free.
02 -
Adjust the sauce thickness by adding less or more, depending on your taste.
03 -
This dish is a Chinese-style classic also called 蘑菇鸡片.