Chicken Stir-Fry with Chinese Broccoli and Mushrooms
This savory chicken stir-fry combines tender slices of chicken breast with crisp Chinese broccoli and earthy oyster mushrooms in a light, glossy sauce. It is a fast, flavorful dinner that delivers classic Chinese takeout-style flavor with fresh ingredients and a cleaner finish.
Servings4 Portions
Prep Time30 Mins
Cook Time15 Mins
Difficulty
Intermediate
Ingredients
4
- boneless skinless chicken breast12 oz
- Chinese broccoli12 oz
- fresh oyster mushrooms4 oz
- ginger2 slice
- garlic3 clove
- chicken stock0.3 cup
- water2 tbsp
- cornstarch2 tsp
- vegetable oil1 tsp
- oyster sauce1 tsp
- light soy sauce2 tsp
- Shaoxing wine1 tbsp
- white pepper0.3 tsp
- sugar0.3 tsp
- sesame oil0.3 tsp
Step-by-Step Instructions
01
Slice the chicken breast thinly against the grain. In a bowl, combine the chicken with the water, cornstarch, vegetable oil, and oyster sauce. Mix well until the liquid is fully absorbed, then let the chicken marinate for 15 to 20 minutes.
02
Trim the tough ends from the Chinese broccoli. Separate the leaves from the thicker stems and cut any large pieces into bite-size lengths. Tear the oyster mushrooms into smaller clusters, then thinly slice the ginger and mince the garlic.
03
In a small bowl, stir together the chicken stock, light soy sauce, Shaoxing wine, white pepper, sugar, and sesame oil. Set the sauce aside so it is ready to add quickly.
04
Bring a pot of water to a boil. Blanch the Chinese broccoli for 30 to 45 seconds, just until the stems turn bright green and slightly tender. Drain well and set aside.
05
Heat a wok or large skillet over high heat until very hot. Add the chicken in a single layer and sear briefly, then stir-fry for 1 to 2 minutes until mostly cooked through. Transfer to a plate.
