Stir-fried Chicken with Mushrooms

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A piece of chicken breast in the kitchen can have endless possibilities after cooking. Today I use white mushrooms and chicken breast. I also use a lot of garlic, so this dish has a strong garlic flavor. We will give the chicken breast a simple slippery-coating marinade before cooking. First, add salt and stir well. This makes the chicken breast sticky, then we add dark soy sauce, light soy sauce, and oyster sauce, which gives the chicken breast a darker color and savory taste. You can decide the amount of seasoning according to your taste. Finally, add starch, which gives the slippery coat to keep the meat tender and juicy, and thickens the sauce in the later stage of cooking.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Chinese Home Cooking

Servings

Calories 191 kcal

Equipment

1 wok
1 sharp kitchen knife
1 mixing bowl

Ingredients

160 g chicken breast
140 g white mushrooms
1 whole garlic bulb, peeled about 50g
15 ml cooking oil
5-10 ml water
5 ml light soy sauce

Marinade

5 ml light soy sauce
3 ml dark soy sauce
2 ml salt
2 ml ground white pepper
7 ml corn starch

Garnish

5 g green onion 1 medium sized green onion

Instructions

Prepare the ingredients and wash them well. Use a vegetable brush to scrub the mushrooms under cool running water to remove any sediment.
Dice the chicken breast, add 2ml salt, and stir well. Then add 3ml dark soy sauce, 5ml light soy sauce, 2ml pepper, and 7ml starch. Stir well. Marinate for 15 minutes.
5 ml light soy sauce, 3 ml dark soy sauce, 2 ml salt, 7 ml corn starch, 2 ml ground white pepper
Remove the stems of the mushrooms and cut the caps into 4 small pieces. Chop the green onions. Peel the garlic.
Add 15ml of oil to the pan, put in the chicken, and quickly stir-fry the chicken breast over high heat until it changes color and is cooked.
15 ml cooking oil, 160 g chicken breast
Transfer the chicken to a plate and set aside. Drain the oil, and if necessary, scrub out any stuck bits of starch with a nylon scrubber.
Add 15ml of oil to the pan, use medium-low heat, and fry the garlic cloves until they turn yellow and smell fragrant.
15 ml cooking oil, 1 whole garlic bulb, peeled
Then, put in the mushrooms and 5-10ml of water over medium heat. Stir-fry until the mushrooms are soft. Add 5ml of light soy sauce. Stir-fry evenly.
140 g white mushrooms, 5-10 ml water, 5 ml light soy sauce
Add the browned chicken breast. Stir-fry until the sauce thickens.
Sprinkle with chopped green onions and it’s done.
5 g green onion

Nutrition

Calories: 191kcalCarbohydrates: 7gProtein: 20gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 51mgSodium: 876mgPotassium: 543mgFiber: 1gSugar: 3gVitamin A: 49IUVitamin C: 4mgCalcium: 14mgIron: 1mg

Keyword chicken breast, corn starch, garlic, pepper, white, scallions, soy sauce, dark, soy sauce, light, white mushrooms

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