Description
Chinese-inspired classic chicken and mushroom stir-fry delivers robust flavors with tender chicken and earthy mushrooms. Soy sauce and ginger create depth while quick wok cooking seals delicious ingredients into a harmonious meal you’ll crave again.
Ingredients
Scale
- 1 lb (454 g) boneless skinless chicken breasts, thinly sliced
- 2 cups mushrooms, sliced
- 1 cup snow peas
- ½ cup (120 ml) carrots, thinly sliced
- 1 can (8 oz/227 g) water chestnuts, sliced and drained
- 1 can (8 oz/227 g) bamboo shoots, sliced and drained
- ¾ cup (180 ml) chicken stock
- 2 tbsps plus 1 tsp cornstarch, divided use
- 1 tbsp vegetable oil, divided use
- 2 tsps garlic, minced
- 1 tsp ginger, minced
- Salt and pepper to taste
Instructions
- Marinade Preparation: Whisk egg white and cornstarch, coating chicken slices thoroughly. Refrigerate for 30 minutes to enhance flavor and tenderness.
- Vegetable Sautéing: Heat oil in a skillet, adding carrots and cooking until slightly softened. Incorporate mushrooms, developing a rich brown color, then introduce snow peas, water chestnuts, and bamboo shoots. Season with salt and pepper, then set aside.
- Chicken Cooking: Clean skillet and reheat oil. Season chicken pieces, cooking until golden brown and fully cooked. Add minced garlic and ginger, allowing aromatic infusion.
- Sauce Creation: Blend chicken stock, sugar, soy sauce, sesame oil, and cornstarch into a smooth mixture. Return vegetable mixture to skillet, pour sauce over ingredients, and bring to a gentle boil.
- Final Touches: Simmer until sauce reaches a glossy, thick consistency. Transfer to serving plates, optionally pairing with steamed rice for a complete culinary experience.
Notes
- Marinade Magic: Coating chicken in egg white and cornstarch creates a silky, protective layer that keeps meat tender and prevents drying during high-heat cooking.
- Vegetable Timing: Add vegetables sequentially based on their cooking times to maintain perfect texture and prevent overcooking or undercooking.
- Sauce Smoothness: Whisk sauce ingredients thoroughly to eliminate cornstarch lumps, ensuring a glossy, even coating across the entire dish.
- Heat Control: Maintain medium-high heat throughout cooking to achieve golden-brown chicken and crisp vegetable edges without burning ingredients.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 5
- Calories: 300
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 75 mg