Yields4 ServingsPrep Time20 minsCook Time15 minsTotal Time35 mins
1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
2 cups assorted mushrooms (such as shiitake, button, or oyster), sliced
1 bell pepper, sliced (optional)
2 tablespoons vegetable oil
3 cloves garlic, minced
1-inch piece ginger, minced
1 green onion, chopped for garnish
1 green onion, chopped for garnish
1 green onion, chopped for garnish
1 teaspoon cornstarch
1 teaspoon sesame oil
For the Sauce
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon sugar
1/2 cup chicken broth or water
1 teaspoon cornstarch dissolved in 2 tablespoons water
1
Marinate the Chicken:
In a bowl, combine chicken pieces with soy sauce, cornstarch, and sesame oil. Mix well and let marinate for at least 15 minutes.
2
Prepare the Sauce:
In a small bowl, mix together soy sauce, oyster sauce, rice wine, sugar, and chicken broth. Set aside.
3
Stir-Fry the Chicken:
Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry until it's nearly cooked through. Remove the chicken and set aside.
4
Cook the Vegetables:
In the same wok, add the remaining oil. Stir-fry the mushrooms and bell pepper until they begin to soften. Add garlic and ginger, cooking until fragrant.
5
Combine Ingredients:
Return the chicken to the wok. Add the prepared sauce and bring to a simmer.
6
Thicken the Sauce:
Stir in the cornstarch slurry and cook until the sauce thickens and coats the chicken and vegetables.
7
Serve:
Garnish with green onions and serve hot with steamed rice or noodles.
Ingredients
1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
2 cups assorted mushrooms (such as shiitake, button, or oyster), sliced
1 bell pepper, sliced (optional)
2 tablespoons vegetable oil
3 cloves garlic, minced
1-inch piece ginger, minced
1 green onion, chopped for garnish
1 green onion, chopped for garnish
1 green onion, chopped for garnish
1 teaspoon cornstarch
1 teaspoon sesame oil
For the Sauce
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon sugar
1/2 cup chicken broth or water
1 teaspoon cornstarch dissolved in 2 tablespoons water
Directions
1
Marinate the Chicken:
In a bowl, combine chicken pieces with soy sauce, cornstarch, and sesame oil. Mix well and let marinate for at least 15 minutes.
2
Prepare the Sauce:
In a small bowl, mix together soy sauce, oyster sauce, rice wine, sugar, and chicken broth. Set aside.
3
Stir-Fry the Chicken:
Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry until it's nearly cooked through. Remove the chicken and set aside.
4
Cook the Vegetables:
In the same wok, add the remaining oil. Stir-fry the mushrooms and bell pepper until they begin to soften. Add garlic and ginger, cooking until fragrant.
5
Combine Ingredients:
Return the chicken to the wok. Add the prepared sauce and bring to a simmer.
6
Thicken the Sauce:
Stir in the cornstarch slurry and cook until the sauce thickens and coats the chicken and vegetables.
7
Serve:
Garnish with green onions and serve hot with steamed rice or noodles.
