A quick and flavorful stir-fry featuring tender chicken breast and earthy mushrooms, spiked with aromatic garlic and a touch of heat from fresh chilies. Ready in under 30 minutes, this dish pairs perfectly with steamed rice.
This classic Chinese home-style dish combines the earthy richness of mushrooms with the savory tenderness of chicken. The key is cooking the chicken just until nearly done before removing it, then returning it to the pan at the end to finish cooking—ensuring juicy meat and perfectly textured vegetables.
Slice the chicken breast into small, even pieces. Clean the mushrooms and cut into quarters. Mince the garlic, slice the green onions and chilies into pieces. In a bowl, toss the chicken with cornstarch and white pepper until evenly coated.
Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat. Add the chicken pieces and stir-fry for 2-3 minutes until the pieces are nearly cooked through but still slightly pink in the center. Remove from the pan and set aside.
Add the remaining tablespoon of oil to the same wok. Toss in the minced garlic, green onions, and sliced chilies. Stir-fry for about 30 seconds until incredibly fragrant—watch that the garlic doesn't burn.
Add the mushrooms to the wok and stir-fry for 3-4 minutes until they release their moisture and become tender. Season with a pinch of salt halfway through cooking.
Return the partially cooked chicken to the wok. Add soy sauce, oyster sauce, and sugar. Toss everything together and cook for another 1-2 minutes until the chicken is fully cooked and the sauce coats everything nicely. Adjust seasoning with salt if needed. Serve immediately over steamed rice.
A quick and vibrant vegetarian stir-fry featuring tender oyster mushrooms paired with colorful bell peppers. This dish comes together in under 30 minutes, making it perfect for busy weeknights. The mushrooms are blanched first for a delicate texture, then wok-tossed with crisp vegetables and aromatic seasonings.
