Mushroom Chicken Stir Fry (Print Version)
# Ingredients:
→ Marinade
01 -
1 tbsp Shaoxing wine
02 -
1 tsp cornstarch
03 -
1/4 tsp salt
04 -
1 boneless, skinless chicken breast (about 225g or 1/2 lb)
→ Sauce
05 -
1 tbsp soy sauce
06 -
1 tsp cornstarch
07 -
1 tbsp oyster sauce
08 -
1/4 cup chicken broth
09 -
1 tbsp Shaoxing wine
→ Stir-fry
10 -
2 garlic cloves, chopped up small
11 -
1 cup of bamboo shoots, sliced and drained
12 -
1/2 lb (225g) white mushrooms, cut into slices
13 -
1 carrot, peeled and cut thin
14 -
1 cup of water chestnuts, sliced and drained
15 -
1 cup of snow peas, trimmed on the ends
16 -
2 green onions, diced up
17 -
2 tbsp peanut oil or another veggie oil of your choice
# Instructions:
01 -
Slice the chicken into long, thin strips about a quarter-inch thick. Mix it in a bowl with the cornstarch, wine, and salt until it’s evenly coated.
02 -
In a small bowl, stir together all the sauce ingredients and set it to the side.
03 -
In a large pan, heat up 1 tablespoon of oil on medium. Cook the chicken strips just until they start to brown but don’t let them finish cooking. Put them on a plate for now.
04 -
Add the remaining oil to the pan and toss in the garlic and chopped green onions. Stir them around just until you smell that delicious aroma.
05 -
Dump the carrot slices and mushrooms into the pan first and stir them until they soften a bit. Then, add the snow peas, bamboo shoots, and water chestnuts.
06 -
Pour the sauce and the chicken back into your pan. Stir everything together until the sauce thickens up nicely. Sprinkle some extra green onions on top if you feel like it!
# Notes:
01 -
Swap out regular soy sauce for tamari and the Shaoxing wine for dry sherry to make this gluten-free.
02 -
Add more or less sauce depending on how heavy or light you want the dish to turn out.
03 -
This dish is a well-loved favorite in Chinese cooking, called 蘑菇鸡片.