Easy Mushroom Chicken (Print Version)
# Ingredients:
→ Marinade
01 -
225g (1/2 lb) boneless, skinless chicken breast, sliced thin
02 -
1 tablespoon Shaoxing wine
03 -
1 teaspoon cornstarch
04 -
A pinch of salt
→ Sauce
05 -
1/4 cup chicken broth
06 -
1 tablespoon soy sauce
07 -
1 teaspoon cornstarch
08 -
1 tablespoon oyster sauce
09 -
1 tablespoon Shaoxing wine
→ Stir-fry
10 -
2 garlic cloves, chopped finely
11 -
2 tablespoons of peanut or vegetable oil
12 -
1 carrot, thinly sliced
13 -
1 cup snow peas with ends snipped off
14 -
1 cup bamboo shoots, sliced and drained
15 -
1 cup water chestnuts, sliced up and drained
16 -
1/2 lb (225g) of white mushrooms, cut into slices
17 -
2 green onions, sliced up
# Instructions:
01 -
Chop the chicken breast into thin strips, about 1/4 inch each. Mix the slices in a bowl with cornstarch, Shaoxing wine, and a pinch of salt until evenly coated.
02 -
Combine all the sauce ingredients into a small bowl. Set it aside for later.
03 -
Put a large pan on medium heat and add 1 tablespoon of oil. Toss in the chicken, cooking until lightly browned but not fully done. Take it out and keep it aside.
04 -
Add the rest of the oil to the pan. Stir the green onions and garlic until they smell fragrant.
05 -
Throw the mushrooms and carrot slices into the pan. Cook until they're a bit soft, then add the snow peas, bamboo shoots, and water chestnuts.
06 -
Pour in the sauce and put the chicken back into the pan. Toss everything together and let the sauce thicken up. Finish by sprinkling more chopped green onions if you feel like it!
# Notes:
01 -
Want it gluten-free? Trade soy sauce for tamari and swap Shaoxing wine with dry sherry.
02 -
Dial the sauce up or down depending on whether you like it heavier or lighter.
03 -
This is a classic dish in Chinese cuisine, also called 蘑菇鸡片.