Quick Chicken and Rice Stir-Fry

Heat a wok or large skillet over medium-high heat and add 1 tbsp oil. Add the chicken in a single layer and let it sear without stirring until browned on one side, about 2 minutes. Stir-fry briefly until the outside is mostly cooked, then transfer to a plate.

Add the remaining 1 tbsp oil to the wok. Stir in the scallion and ginger and cook for 30 seconds until fragrant. Add the carrot and shiitake mushrooms. If using fresh peas, add them now; if using frozen peas, wait until the carrots and mushrooms have softened slightly, about 2 minutes, before adding them.

Cook the vegetables until just tender, about 3 minutes total. Add the oyster sauce, soy sauce, Shaoxing wine, and chicken stock. Bring to a boil and cook, stirring often, until the sauce reduces by about half, 2 to 3 minutes. Season to taste with salt and white pepper.

Reduce the heat to low. Add the cooked rice and the chicken back to the wok, then toss until everything is evenly coated and heated through. Serve hot.