It's healthy, delicious and on your table in less than 30 minutes! It is a quick and easy chicken stir fry boasting tender, juicy chicken and mushrooms smothered in a Chinese white sauce.
Ingredients
MARINADE CHICKEN:
- 1 lb /430g skinless chicken breasts, 3cm*3cm slices
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 tablespoon rice wine, (Shaoxing wine or dry sherry)
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1 tablespoon beaten egg
WHITE SAUCE:
- 1/2 cup water or chicken bone broth, (Note 1)
- 1 1/2 tablespoons oyster sauce
- 1 teaspoon cornstarch
STIR FRY:
- 1 tablespoon canola oil
- 2 cloves garlic, (thinly sliced)
- 6 thin slices fresh ginger
- 1 cup of mushrooms, sliced
- 1 cup snow peas
- 1/2 cup thinly sliced carrots, (about 1/8-inch)
- 1 can 8-ounce of sliced water chestnuts, (drained and rinsed)
- 1 can 8-ounce of sliced bamboo shoots, (drained and rinsed)
Instructions
PREPARE AND MARINADE CHICKEN:
- Cut the chicken breast into 2 slices. (Noted 1)
- Tap the chicken lightly against the grain direction with the back of the knife. (Noted 2)
- Cut the chicken breast into 3cm*3cm slices against the grain direction. (Noted 3)
- Marinade chicken with all ingredients. Mix them well and let them sit for at least 10 minutes. (Noted 4)
PREPARE WHITE SAUCE AND VEGETABLES:
- While you marinate the chicken breast, you can prepare the sauce. Whisk all sauce ingredients in a medium bowl until fully combined and cornstarch is dissolved. Set aside.
- Wash and prepare the vegetables you'll need.
COOK CHICKEN BREAST:
- In a large wok or skillet, heat 1 tablespoon canola oil over medium heat. Add the chicken in a single layer and fry, don't flip, but wait 3~4 minutes before flipping the other side. Fry it until it's golden brown and cooked through, about 6-8 minutes. Take the chicken out of the pan and place it on a plate. (Noted 5)
STIR FRY:
- Fry the aromatics - Put the remaining tablespoon of oil, the ginger, and the garlic slices in the same pan.Let them sit in the oil for about 1 minute until golden color. (Noted 6)
- Add mushrooms and carrots - stirring for 2 minutes. (Noted 7)
- Add remaining vegetables and sauce - stir 2 minutes until sauce bubbles. Stir the sauce before pouring to make sure the cornstarch has melted.
- Add chicken back in - bring mixture to a boil, reduce heat, and simmer, stirring occasionally, for 2-3 minutes.
- Serve- immediately with a side of rice.
Video
Tips & Notes:
- You can use chicken bone broth or water. Chicken bone broth gives this dish more flavor and umami. Here you'll learn how to prepare chicken bone broth.
- So each piece of chicken has the same thickness and is easy to cook.
- This mainly destroys the fibers and makes the meat more tender.
- This way makes the chicken breast more tender and juicy.
- The method of adding beaten egg and cornstarch is usually a Chinese restaurant secret called "velvet chicken", which is the Chinese way to make the chicken breast tender and juicy.
- The chicken only needs to be turned once and doesn't need to stir-fry the chicken. In this way, the chicken becomes golden brown. If it's stirred occasionally, it gives off moisture easily and doesn't turn golden brown.
- Fry them until golden brown, allowing the aroma of garlic and ginger to develop.
- The mushroom is fried first because the moisture in the mushroom is allowed to evaporate and dry a little so that the smell of the mushroom comes out and becomes very fragrant. The carrots are soft because it takes a long time to cook them, so they need to be fried first.
Nutrition Information:
Serving: 430g Calories: 278kcal (14%) Carbohydrates: 20g (7%) Protein: 28g (56%) Fat: 9g (14%) Saturated Fat: 2g (13%) Cholesterol: 71mg (24%) Sodium: 1069mg (46%) Potassium: 708mg (20%) Fiber: 4g (17%) Sugar: 4g (4%) Vitamin A: 2980IU (60%) Vitamin C: 19mg (23%) Calcium: 38mg (4%) Iron: 2mg (11%)
DID YOU MAKE THIS RECIPE?I love hearing how it turned out! Leave me a comment and make sure to leave a rating below.
