Chinese Mushroom Chicken Stir Fry

Ingredients

• 10 oz boneless skinless chicken breast (or thighs)
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine ((or dry sherry))
• 1 tablespoon cornstarch
• 3 tablespoons oyster sauce
• 1 tablespoon Shaoxing wine ((or dry sherry))
• 2 tablespoons soy sauce
• 1/3 cup chicken stock
• 2 teaspoons sugar
• 2 teaspoons cornstarch
• 2 to 3 tablespoons peanut oil ((or vegetable oil))
• 1/2 lb mushrooms ((white or baby portabella))
• 1 cup bamboo shoots (, sliced, drained)
• 3 cloves garlic (, chopped)
• 2 teaspoons ginger (, minced)
• 2 green onions (, chopped)

Steps

1. 1

   Combine chicken and all the marinade ingredients in a big bowl. Stir to mix well. Let marinate for 15 minutes while preparing the other ingredients.

2. 2

   Combine all the sauce ingredients in a medium-sized bowl. Stir to mix well.

3. 3

   Heat oil in a large skillet over medium-high heat until hot. Spread the chicken in the skillet in a single layer. Sear until the bottom turns golden without moving it, 1 minute or so. Stir and flip to cook the other side, until it turns golden, another minute or so. Transfer the cooked chicken pieces to a big plate and set aside.

4. 4

   Pour in the remaining 1 tablespoon oil and add the garlic, ginger, and the white part of the green onion. Stir a few times to release fragrance.

5. 5

   Add the bamboo shoots. Stir and cook for 1 minute.

6. 6

   Add the mushrooms. Cook and stir until the mushrooms are cooked through and the liquid has evaporated. Drizzle with a bit more oil if the pan looks dry.

7. 7

   Stir the sauce again to thoroughly dissolve the cornstarch and pour it into the pan. Stir a few times until the sauce thickens.

8. 8

   Add the chicken back into the skillet. Stir to coat everything well with the sauce. Add the green part of the green onion for garnish. Transfer everything to a big plate. Serve hot over steamed rice as a main dish.