For the stir fry
1 lb chicken breasts
1 ½ tablespoon bicarb of soda - see note 1
2½ cups sliced mushrooms
1 clove garlic
2 green onions - see note 2
1 tablespoon oil
For the sauce
¾ cup cold chicken stock/broth - see note 3
3 tablespoon cornstarch
2 tablespoon Chinese Cooking Wine - see note 4
2 tablespoon soy sauce
1 teaspoon oyster sauce
2 teaspoon sesame oil
½ teaspoon pepper - white is traditional
1 teaspoon sugar
- Start with tenderizing the chicken
- Cut the chicken into thin strips across the grain.
- Place in a bowl and sprinkle with the baking soda, stir gently to coat all of the chicken. Then cover and let the chicken marinate for 15 minutes.
- Wash off the baking soda and rinse the chicken several times. (See note 5)
- Pat the chicken dry with kitchen paper and set to one side.
- Next make the sauce.
- Add all the sauce ingredients into a large measuring cup/jug and stir well. Ensure the broth is cold to stop the cornstarch from clumping.
For the stir fry
- Pour the oil into a heavy-based frying pan and place over high heat.
- Whilst the oil is heating up remove the roots from the green onions and chop them into 2-inch (5cm) length chunks.
- Add the green onions to the oil (be careful it can spit) and stir fry them for 1 minute to flavor the oil.
- Add the chicken to the pan and cook for 2 minutes stirring constantly.
- Add in the chopped mushrooms and stir fry for a further 2 minutes.
- Add the sliced garlic and stir constantly for a minute.
- Give the prepared sauce another stir and then pour it into the pan. The sauce will thicken quickly so stir it to coat your stir fry. (see note 6).
- Serve immediately.
This Article And Recipe Adapted From This Site