Chicken and mushroom stir-fry
Thin chicken slices and mushrooms cook quickly in a glossy savoury sauce. Cutting across the meat’s grain helps each piece stay tender.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Makes
- Serves 2
Your new skill: Slicing chicken across the grain and thickening a stir-fry sauce
For a little background, read Can a menu word tell you how food was cooked?.
Your ingredients
Get ready: Kitchen scales, chopping board, mixing bowls, measuring spoons and a suitable saucepan or frying pan.
- 280 g chicken breast, thinly sliced
- Chicken coating: ½ tbsp cornflour, pinch salt, 1 tbsp water and ½ tsp neutral oil
- Sauce: 1 tbsp light soy sauce
- Sauce: 1 tbsp oyster sauce and 1 tsp dark soy sauce
- Sauce: ½ tbsp cornflour
- Sauce: ⅛ tsp black or white pepper and a pinch sugar
- Sauce: 60 ml water and ½ tsp sesame oil
- 1½ tbsp neutral cooking oil
- 3 garlic cloves, sliced
- 140 g button or fresh shiitake mushrooms, sliced
- 1 spring onion, finely chopped
Let’s make it
-
Prepare before frying
Mix chicken with its coating ingredients. Stir the sauce ingredients in another bowl. Slice the mushrooms and garlic and keep everything within reach.
-
Sear the chicken
Heat a tablespoon of cooking oil in a wide frying pan or wok. Spread chicken out and fry, turning, until cooked through. Check a larger piece reaches 75°C for 30 seconds, then transfer to a clean plate.
-
Cook the mushrooms
Add the remaining oil and garlic. After a few seconds, add mushrooms and stir-fry until they soften and release some moisture.
-
Make it glossy
Lower the heat. Return chicken, stir the sauce again and pour it in. Toss until the sauce bubbles, thickens and coats the slices. Finish with spring onion. If it thickens too much, a spoonful of water brings it back.
What to try next
Try Broccoli in garlic sauce or Glass-noodle salad with a chilli dressing for your next kitchen project.
Keeping it: Cool leftovers and refrigerate within 2 hours. Eat within 48 hours, reheating only once until steaming hot throughout.
