19-Min Chicken and Mushroom Stir Fry

De CiCi Li · 19 min

Ingredientes

Preparación

1. Cut the chicken thighs into small, even pieces and put them in a bowl.
2. Sprinkle in the salt and mix until absorbed. Add the white pepper, 1 teaspoon soy sauce and 1 teaspoon dark soy sauce.
3. Mix 1 teaspoon cornstarch with 1 tablespoon water into a smooth slurry, pour it over the chicken and coat evenly.
4. Add 1 tablespoon cooking oil to the chicken and mix. Let it marinate while you prepare the vegetables.
5. Slice the mushrooms, cube the onion, mince the garlic and ginger, and chop the scallions.
6. Whisk together 1 tablespoon soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons oyster sauce and 1/2 cup hot chicken stock.
7. Mix 1 teaspoon cornstarch with 1 tablespoon water, stir it into the sauce, and stir again before using.
8. Heat a wok over high heat until very hot, then add 1 tablespoon oil and swirl.
9. Spread the chicken in the wok and let it sear briefly before stirring. Cook about 3 minutes until just done, then remove.
10. Add the remaining 1 tablespoon oil to the wok. Stir-fry the onion, mushrooms, garlic and ginger for about 10 seconds.
11. Return the chicken, stir the sauce again and pour it in. Stir-fry until thick and glossy, add the scallions last, and serve immediately.

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