Ingredients
- Chicken breast, boneless and skinless, cut into 1-inch pieces: 1 pound
- Fresh Shiitake mushrooms, sliced: 8 ounces
- Soy sauce, low sodium: 1/4 cup
- Oyster sauce: 2 tablespoons
- Cornstarch: 2 tablespoons, divided (1 for chicken, 1 for sauce)
- Shaoxing cooking wine: 1 tablespoon
- Garlic, minced: 2 cloves
- Ginger, minced: 1 teaspoon
Instructions
- Step 1: Marinate the chicken: In a bowl, combine the chicken pieces with 1 tablespoon of cornstarch, 1 tablespoon of soy sauce, and the Shaoxing cooking wine. Mix well and let it marinate for at least 15 minutes.
- Step 2: Prepare the sauce: In a separate bowl, whisk together the remaining 3 tablespoons of soy sauce, oyster sauce, 1 tablespoon of cornstarch, and 1/4 cup of water. Set aside.
- Step 3: Cook the chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Step 4: Cook the mushrooms: Add another tablespoon of oil to the skillet. Add the sliced mushrooms, minced garlic, and minced ginger. Cook until the mushrooms are softened and browned, about 5-7 minutes.
- Step 5: Combine and finish: Return the cooked chicken to the skillet with the mushrooms. Pour the prepared sauce over the chicken and mushrooms. Cook, stirring constantly, until the sauce has thickened, about 1-2 minutes. Serve immediately over rice.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat in a skillet over medium heat, adding a splash of water or chicken broth if needed to loosen the sauce.
- Serve over steamed jasmine rice and garnish with a sprinkle of sesame seeds and chopped green onions for an authentic touch.
- Don't overcrowd the pan when cooking the chicken; cook in batches if necessary to ensure proper browning and prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American