Description
A quick and flavorful chicken and mushroom stir-fry featuring tender chicken breast slices and sautéed mushrooms in a savory soy-based sauce, perfect for a nutritious and satisfying meal in just 10 minutes.
Ingredients
Scale
Chicken Marinade
- 10 oz chicken breast, thinly sliced
- ½ tablespoon cornstarch
- 1 pinch salt
- 1 tablespoon water
- 1 drop neutral cooking oil
Sauce
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- ½ tablespoon cornstarch
- â…› teaspoon ground black pepper (or white pepper)
- 1 pinch sugar
- 4 tablespoons water
- ½ teaspoon sesame oil
Stir-fry
- 1½ tablespoon neutral cooking oil, divided
- 3 cloves garlic, sliced
- 5 oz button mushrooms, sliced (or fresh shiitake mushrooms)
- 1 stalk scallions, finely chopped
Instructions
- Marinate the chicken: Cut the chicken into thin slices across the grain. In a bowl, mix the chicken with ½ tablespoon cornstarch, a pinch of salt, and 1 tablespoon water until well combined. Stir in 1 drop of neutral cooking oil to coat the chicken evenly for a tender texture.
- Prepare the sauce: In a small bowl, combine 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1 teaspoon dark soy sauce, ½ tablespoon cornstarch, ⅛ teaspoon ground black pepper, a pinch of sugar, and 4 tablespoons water. Whisk thoroughly until smooth, then add ½ teaspoon sesame oil. Set the sauce aside.
- Heat the wok and sear chicken: Heat an empty wok over high heat until it starts smoking. Add 1 tablespoon of neutral cooking oil and swirl to coat. Spread the marinated chicken pieces evenly in the wok to sear quickly. Flip and toss the chicken once the underside browns slightly. Cook until the chicken is fully cooked and no pinkness remains. Transfer the cooked chicken to a plate.
- Stir-fry the mushrooms: Add the remaining ½ tablespoon of oil to the wok. Add sliced garlic and sizzle for about 10 seconds until fragrant. Add the sliced mushrooms and keep the heat high, tossing constantly until the mushrooms begin to sweat and soften.
- Combine chicken and sauce: Reduce heat to low or temporarily remove the wok from the burner if using an electric stove. Return the cooked chicken to the wok, then pour in the prepared sauce. Toss everything together continuously until the sauce thickens and coats the ingredients evenly.
- Finish and serve: Stir in the chopped scallions, give everything a final toss, then remove from heat. Serve the stir-fry hot for a delicious and satisfying meal.
Notes
- For a vegetarian version, substitute chicken with firm tofu and use vegetarian oyster sauce.
- Use fresh shiitake mushrooms for a more earthy flavor.
- Adjust the amount of chili or pepper based on your spice preference.
- Serve with steamed rice or noodles for a complete meal.
