This Chinese dish translates to chicken with sliced mushrooms. This dish is great, light and very flavorful.
Preparation Time
25 mins
Cooking Time
15 mins
Total Time
40 mins
Calories
409 Calories
Recipe Instructions
Step 1
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until it begins to smoke. Stir in the fresh mushrooms, broccoli, bamboo shoots, water chestnuts, and straw mushrooms. Cook and stir until all the vegetables are hot, and the broccoli is tender, about 5 minutes. Remove from the wok, and set aside. Wipe out the wok.
Step 2
Heat the remaining tablespoon of vegetable in the wok until it begins to smoke. Stir in the garlic, and cook for a few seconds until it turns golden-brown. Add the chicken, and cook until the chicken has lightly browned on the edges, and is no longer pink in the center, about 5 minutes. Stir together the cornstarch, sugar, soy sauce, oyster sauce, rice wine, and chicken broth in a small bowl. Pour over the chicken, and bring to a boil, stirring constantly. Boil for about 30 seconds until the sauce thickens and is no longer cloudy. Return the vegetables to the wok, and toss with the sauce.
Ingredients
1 tablespoon white sugar
1 tablespoon vegetable oil
1 tablespoon cornstarch
1 tablespoon rice wine
2 cloves garlic, minced
1 tablespoon soy sauce
1 (8 ounce) can sliced water chestnuts, drained
¼ cup chicken broth
1 cup sliced fresh mushrooms
1 tablespoon oyster sauce
1 pound skinless, boneless chicken breast, cut into strips
