Description
Flavorful and tender chicken stir-fry with mushrooms and vegetables in a savory sauce.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 1 cup chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
- 1 tablespoon vegetable oil
- 4 ounces fresh shiitake mushrooms, stemmed and sliced (or button mushrooms)
- 4 ounces fresh white button mushrooms, sliced
- 1 (8 ounce) can sliced bamboo shoots, drained
- 1 (8 ounce) can water chestnuts, drained and sliced
- 1 cup snow peas, trimmed
- 1/2 cup sliced carrots
- 1/2 cup sliced celery
- 4 green onions, thinly sliced, white and green parts separated
- 2 cloves garlic, minced
- 1 inch piece of ginger, peeled and minced
- Toasted sesame seeds
- Chopped fresh cilantro
Instructions
- Slice the Chicken: Slice chicken breasts thinly against the grain (about 1/4 inch thick). Partially freezing the chicken for 30 minutes can make slicing easier.
- Marinate the Chicken: In a medium bowl, combine sliced chicken with soy sauce, Shaoxing wine (or dry sherry), cornstarch, sesame oil, and white pepper. Mix well.
- Let it Rest: Cover and refrigerate for at least 30 minutes (or up to overnight).
- Combine Sauce Ingredients: In a medium bowl or measuring cup, whisk together chicken broth, oyster sauce, soy sauce, Shaoxing wine (or dry sherry), sugar, sesame oil, and white pepper.
- Prepare Cornstarch Slurry: In a small bowl, whisk together cornstarch and cold water until dissolved.
- Set Aside: Set both the sauce mixture and cornstarch slurry aside.
- Heat the Wok: Heat a wok or large skillet over high heat until very hot.
- Add the Oil: Add vegetable oil to the hot wok, swirling to coat.
- Stir-Fry the Chicken: Add marinated chicken in a single layer (cook in batches if needed). Stir-fry until lightly browned and cooked through, about 2-3 minutes per side. Remove and set aside.
- Sauté Aromatics: Add white parts of green onions, minced garlic, and minced ginger to the wok. Stir-fry for about 30 seconds, until fragrant.
- Add Mushrooms: Add sliced shiitake and button mushrooms. Stir-fry for about 3-4 minutes, until softened and lightly browned.
- Add Remaining Vegetables: Add bamboo shoots, water chestnuts, snow peas, carrots, and celery. Stir-fry for about 2-3 minutes, until tender-crisp.
- Pour in the Sauce: Pour the sauce mixture into the wok. Bring to a simmer, stirring constantly.
- Thicken the Sauce: Whisk the cornstarch slurry and slowly pour it into the simmering sauce, stirring constantly. The sauce should thicken quickly.
- Return the Chicken: Return the cooked chicken to the wok. Stir to coat chicken and vegetables in the sauce.
- Heat Through: Cook for another minute or two, until chicken and vegetables are heated through and sauce is thickened to your liking.
- Garnish and Serve: Remove from heat. Stir in green parts of green onions. Garnish with toasted sesame seeds and chopped cilantro (optional). Serve immediately over steamed rice.
Notes
- High heat is crucial for stir-frying.
- Don’t overcrowd the wok; cook in batches if needed.
- Prepare all ingredients in advance.
- Adjust the sauce to your taste.
- Use fresh ingredients for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes