Directions
- 1Slice your zucchini into your preferred shape.
- 2Finely mince your garlic.
- 3Wipe down your mushrooms using a damp paper towel; do not soak them in water.
- 4Trim a little bit of the mushroom stem.
- 5Slice the mushrooms about this thick. Brown baby bellas are used, but button mushrooms can also be used.
- 6Peel your carrot.
- 7Cut out a little wedge shape from the carrot to form a flower.
- 8Slice your carrots.
- 9Thinly slice chicken thigh against the grain so the meat is more tender.
- 10Marinate the chicken with baking soda, oyster sauce, salt, chicken bouillon, and white pepper.
- 11Mix the marinated chicken well and let it marinate for 15 minutes.
- 12Make the sauce by combining oyster sauce, Shaoxing wine, soy sauce, dark soy sauce, sugar for balance, and white pepper.
- 13Add a little more water to the sauce to make it saucy and give it a good stir.
- 14Make sure your wok is nice and hot, then add in the garlic and sauté until fragrant (10-20 seconds).
- 15Add in all of the chicken and cook for about 5-6 minutes until cooked through.
- 16Once the chicken is cooked through, add in the prepped vegetables (mushrooms, zucchini, carrots).
- 17Give the ingredients a quick toss and sauté for 2-3 minutes.
- 18Pour in the sauce and bring it to a boil.
- 19Cook the mixture down for another two minutes.
- 20Add a cornstarch slurry to thicken the sauce.
- 21Serve the mushroom chicken over white rice.
Ingredients
- 1 lb chicken thigh, skinless, 1/4 inch slices
- 1 small zucchini
- 4 cloves garlic cloves, finely minced
- 8 oz mushrooms, wiped down and cut into 1/2 inch slices
- 0.125 tsp baking soda
- 1 tbsp oyster sauce
- 0.25 tsp kosher salt
- 0.5 tsp chicken bouillon
- 0.25 tsp white pepper
- oyster sauce
- 2 tbsp Shaoxing wine
- 1 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tsp sugar
- 0.5 tsp chicken bouillon
- 0.25 tsp white pepper
- 0.5 cup water
- 1 tbsp cornstarch
- 2 tbsp water
- 1 small carrot, thinly sliced
- cooking oil
Equipment
knifecutting boarddamp paper towelvegetable peelermeasuring cupmeasuring spoonswokwooden spatula
Tips
- Never soak mushrooms in water because they absorb water and lose flavor.
- Slice chicken thigh against the grain for more tender meat.
- Do not overcook the vegetables; they should not be mushy.
- You can cut mushrooms in half or into slices.
- Optionally, add a drizzle of sesame oil at the end.
Related recipes
Caramelized Honey-Ginger Sirloin Stir-Fry with Vibrant Greens
Chinese · Dinner30m
Chicken & cabbage stir-fry
Chinese · Dinner
Crispy Pork and Chives Rice Paper Dumplings
Chinese · Dinner
Chicken and mushroom stir fry
Chinese · Dinner20m
Papa Tea’s Black Pepper Chicken
Chinese · Dinner
Rice Paper Shrimp Pancakes
Chinese · Dinner
Cerdo agridulce
Chinese · Dinner
Fool-Proof Char Siu
Chinese · Dinner
Pork Blanket Dumplings
Chinese · Dinner
Beef Ho Fun Noodles
Chinese · Dinner
Mongolian Beef Noodles
Chinese · Dinner
Chicken chop suey
Chinese · Dinner