Chinese Mushroom Chicken Stir Fry

Method8 steps · about 30 min

1. 1

   Step 1: Mix all the 10 oz thinly sliced chicken with the 1 tbsp marinade soy sauce, 1 tbsp marinade Shaoxing wine and 1 tbsp marinade cornstarch. Marinate for 15 minutes in the refrigerator while preparing the other ingredients.

   Marinate chicken in the refrigerator · 15 minUses 10 oz boneless skinless chicken breast, sliced ¼ inch thick · 1 tbsp soy sauce for the marinade · 1 tbsp Shaoxing wine for the marinade · 1 tbsp cornstarch for the marinade

2. 2

   Step 2: Mix the 3 tbsp oyster sauce, separate 1 tbsp sauce Shaoxing wine, 2 tbsp sauce soy sauce, ⅓ cup chicken stock, 2 tsp sugar and 2 tsp sauce cornstarch in a bowl. Set this complete sauce aside.

   Uses 3 tbsp oyster sauce · 1 tbsp Shaoxing wine for the sauce · 2 tbsp soy sauce for the sauce · ⅓ cup chicken stock · 2 tsp sugar · 2 tsp cornstarch for the sauce

3. 3

   Step 3: Reserve 1 tbsp of the 2–3 tbsp peanut-oil stock for step 4. Heat the initial 1–2 tbsp in a large skillet over medium-high heat. Spread all the marinated chicken from step 1 in one layer. Sear undisturbed until the underside is golden, about 1 minute; flip and cook the other side for about 1 minute. Continue as needed until the chicken centers reach 74°C (165°F), then transfer all the cooked chicken to a plate. Retain the actual pan oil and juices. Only if chicken sticks in a cast-iron or carbon-steel pan, add the separate conditional 1–2 tbsp deglazing wine and scrape with a wooden spatula to release it.

   Sear chicken — each side · 1 minUses Initial 1–2 tbsp peanut oil; reserve the separate 1 tbsp draw · All the marinated chicken from step 1 · 1–2 tbsp additional Shaoxing wine, only if chicken sticks in a cast-iron or carbon-steel pan

4. 4

   Step 4: Add the reserved 1 tbsp peanut oil to the actual residual pan oil and juices from step 3. Add all 3 chopped garlic cloves, the 2 tsp minced ginger and the white parts of the 2 green onions. Stir a few times until fragrant, keeping the onion greens for step 8.

   Uses Actual residual pan oil and juices from step 3 · Reserved 1 tbsp peanut oil from the same 2–3 tbsp stock · 3 garlic cloves, chopped · 2 tsp ginger, minced · White parts of the 2 green onions; reserve greens

5. 5

   Step 5: Add all the 1 cup sliced, drained, ready cooked bamboo shoots (1 cup) to all the aromatics and pan oil from step 4. Stir-fry for 1 minute.

   Stir-fry bamboo shoots · 1 minUses All the aromatics and pan oil from step 4 · 1 cup ready cooked bamboo shoots, sliced and drained

6. 6

   Step 6: Add the ½ lb sliced mushrooms to all the bamboo shoots and aromatics from step 5. Cook and stir until the mushrooms are cooked through and their released liquid has evaporated. Drizzle in a little separate extra peanut oil only if the pan looks dry; its amount is as needed.

   Uses All the bamboo shoots and aromatics from step 5 · ½ lb white or baby portabella mushrooms, sliced · A little additional peanut oil, only if the mushroom pan looks dry; amount as needed

7. 7

   Step 7: Re-stir all the sauce from step 2 to disperse the cornstarch, then pour it over all the cooked vegetables and aromatics from step 6. Stir until the sauce thickens.

   Uses All the mixed sauce from step 2 · All the cooked vegetables and aromatics from step 6

8. 8

   Step 8: Return all the cooked chicken from step 3 to all the vegetables and thickened sauce from step 7. Stir to coat and heat through, then add the reserved green parts of the same 2 green onions. Transfer to a plate and serve hot as 4 main-dish portions, with ready cooked rice if desired.

   Uses All the cooked chicken from step 3 · All the vegetables and thickened sauce from step 7 · Reserved green parts of the same 2 green onions · Ready cooked rice, as desired for serving (optional)