Chicken With Mushrooms in Oyster Sauce
Stir-fry chicken and mushrooms with oyster sauce, garlic, and ginger for a savory dish.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast | 800 | Grams |
| Mushroom | 400 | Grams |
| Oyster Sauce | 150 | Milliliters |
| Soy Sauce | 50 | Milliliters |
| Garlic | 4 | Clove |
| Ginger | 2 | Inch |
| Green Onion | 3 | Stalk |
| Vegetable Oil | 3 | Tbsp |
| Cornstarch | 2 | Tbsp |
| Sugar | 1 | Tbsp |
| Black Pepper | 1 | Tsp |
Instructions
- In a bowl, mix the chicken strips with 1 tablespoon of soy sauce and let it marinate for 15 minutes.
- Heat 2 tablespoons of vegetable oil in a wok over medium-high heat. Add the marinated chicken and stir-fry until cooked through. Remove and set aside.
- In the same wok, add the remaining tablespoon of oil. Add minced garlic and grated ginger, stir-fry until fragrant.
- Add the sliced mushrooms to the wok and stir-fry for 3-4 minutes until they start to soften.
- Return the chicken to the wok. Add oyster sauce, remaining soy sauce, sugar, and black pepper. Stir well to combine.
- Pour in the cornstarch slurry and stir until the sauce thickens and coats the chicken and mushrooms evenly.
- Garnish with chopped green onions before serving.
Prep
- Thaw chicken if frozen
Kitchen equipment
Wok