Description
This Chinese dish translates to chicken with sliced mushrooms. This dish is great, light and very flavorful.
Ingredients
- 1 tablespoon vegetable oil
- 1 cup sliced fresh mushrooms
- 2 cups chopped broccoli florets
- 1 (8 ounce) can sliced bamboo shoots, drained
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 (15 ounce) can whole straw mushrooms, drained
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 pound skinless, boneless chicken breast, cut into strips
- 1 tablespoon cornstarch
- 1 tablespoon white sugar
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice wine
- ΒΌ cup chicken broth
Instructions
- 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.
- 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.
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 40 mins
Servings: 3