Mushroom Chicken Express

Ingredients

Instructions

1. 1

   Place the cubed chicken breast in a bowl and add the cornstarch. Toss well to coat all pieces evenly. Set aside.

2. 2

   In a small bowl, combine the soy sauce, oyster sauce, rice vinegar, and brown sugar. Stir well and set aside. Have the minced garlic and ginger ready.

3. 3

   Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Once hot, add the cornstarch-coated chicken in a single layer. Fry for 2-3 minutes on the first side until golden brown, then flip and cook for another 2-3 minutes until cooked through. Remove the chicken to a plate.

4. 4

   Add the remaining 1 tablespoon of oil to the same pan. Add the sliced mushrooms and cook for 2-3 minutes, stirring occasionally, until they begin to soften.

5. 5

   Push the mushrooms to the side of the pan and add the minced garlic and ginger to the empty space. Stir-fry for about 30 seconds until fragrant.

6. 6

   Return the cooked chicken to the pan with the mushrooms. Pour the sauce mixture over everything and stir well to coat all ingredients evenly.

7. 7

   Cook for 1-2 minutes, stirring constantly, until the sauce thickens and becomes glossy. Drizzle with sesame oil and toss to combine.

8. 8

   Transfer to a serving plate and garnish with chopped green onions. Serve immediately over steamed rice.

Nutrition Facts

Per Serving