Name: Chicken and Mushroom Stir-Fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
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 teaspoon cornstarch; 1 teaspoon sesame oil; 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

AuthorSusan LeeCategoryChicken, Chinese, Main Course, Stir-FriesDifficultyBeginner

Yields4 Servings

Prep 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 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

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.

Prepare the Sauce:

In a small bowl, mix together soy sauce, oyster sauce, rice wine, sugar, and chicken broth. Set aside.

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.

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.

Combine Ingredients:

Return the chicken to the wok. Add the prepared sauce and bring to a simmer.

Thicken the Sauce:

Stir in the cornstarch slurry and cook until the sauce thickens and coats the chicken and vegetables.

Serve:

Garnish with green onions and serve hot with steamed rice or noodles.

Ingredients