Chicken Mushroom Stir Fry

20 mins
Serves 1
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Directions

  1. 1Start with chicken. I'm using chicken breast for this recipe. You can also use chicken thigh.
  2. 2Make sure you cut the chicken into thin slices.
  3. 3Marinate it with soy sauce, cornstarch, sugar and a bit of cooking oil.
  4. 4Mix it well and set it aside for 15 minutes.
  5. 5Slice the onions and mushroom.
  6. 6I use portobello mushroom, you can also use white button mushroom or any mushroom you like.
  7. 7You will also need minced garlic and ginger. They give fresh aromatic flavor to the stir-fry.
  8. 8Finely chop ginger and two to three garlic cloves.
  9. 9Also cut spring onions into two-inch pieces.
  10. 10Slice the red chillies.
  11. 11You can omit chilies if you don't like it spicy.
  12. 12It's important to prepare the sauce before you heat the pan.
  13. 13You will need regular soy sauce, dark soy sauce, oyster sauce, water, sugar and a bit of cornstarch.
  14. 14Mix the sauce well until the sugar and cornstarch are dissolved.
  15. 15Over medium-high heat, drizzle oil and stir-fry the onions first, then add mushroom and cook just for one to two minutes.
  16. 16Don't overcook the vegetables as you are cooking them again with the sauce.
  17. 17Set them aside.
  18. 18In the same pan, drizzle more oil, add the marinated chicken slices.
  19. 19Let the chicken sear at the bottom of the pan for one to two minutes.
  20. 20Add minced garlic and ginger.
  21. 21Stir everything well and cook until the chicken is 80% done.
  22. 22Pour the sauce inside.
  23. 23Now add the fried mushroom and onion back to the pan and combine everything together.
  24. 24Finish it with chilli slices and spring onions.
  25. 25Drizzle a bit of sesame oil, make a final quick toss and enjoy.

Ingredients

  • 300 g Chicken
  • 1 tbsp Soy sauce
  • 1 tbsp Cornstarch
  • 1 tsp Sugar
  • 2 tsp Oil
  • 0.5 Onion
  • 100 g Mushroom
  • 2 tsp minced Ginger
  • 3 cloves Garlic
  • 4 pieces Spring onions
  • 1 Chilli
  • 1 tsp Dark soy sauce
  • 3 tbsp Oyster sauce
  • 2 tbsp Water
  • 0.5 tsp Cornstarch
  • 2 tsp Sesame oil

Equipment

knifechopping boardbowlpanspatula

Tips

  • You can also use chicken thigh.
  • You can also use white button mushroom or any mushroom you like.
  • You can omit chilies if you don't like it spicy.
  • Don't overcook the vegetables as you are cooking them again with the sauce.