Description
Sizzling classic chicken and mushroom stir-fry brings Chinese culinary magic to home kitchens with minimal effort. Succulent chicken pieces mingle with earthy mushrooms, creating a quick, flavorful dinner that delivers restaurant-quality taste in just minutes.
Ingredients
Scale
Protein:
- 1 pound (454 grams) boneless skinless chicken breasts, thinly sliced
Vegetables:
- 2 cups sliced mushrooms
- 1 cup snow peas
- ½ cup (120 milliliters) thinly sliced carrots
- 1 can (8 ounces/227 grams) sliced water chestnuts, drained
- 1 can (8 ounces/227 grams) sliced bamboo shoots, drained
Sauce and Seasoning:
- ¾ cup (180 milliliters) chicken stock
- 2 tablespoons plus 1 teaspoon cornstarch, divided use
- 1 tablespoon vegetable oil, divided use
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- Salt and pepper to taste
Instructions
- Whisk egg white and cornstarch in a medium bowl until smooth. Thoroughly coat chicken slices in the mixture, ensuring even coverage. Refrigerate for 30 minutes to marinate, then drain excess liquid.
- Warm oil in a large skillet over medium-high heat. Add carrots with water, stirring continuously for 2-3 minutes until slightly softened.
- Introduce mushrooms to the pan, sautéing for 3-4 minutes until they develop a rich brown color and become tender.
- Gently fold in snow peas, cooking for 1-2 minutes to maintain their crisp texture. Add water chestnuts and bamboo shoots, seasoning with salt and black pepper to enhance the flavors.
- Remove vegetable mixture from the pan and set aside, keeping warm.
- Thoroughly clean the skillet and reheat remaining oil over medium-high heat.
- Season chicken pieces with salt and black pepper. Cook while stirring occasionally, ensuring each piece is golden brown and cooked through, approximately 3-4 minutes.
- Sprinkle minced garlic and ginger into the pan, allowing their aromatic flavors to infuse with the chicken for 30 seconds.
- In a separate bowl, whisk together chicken stock, sugar, soy sauce, sesame oil, and remaining cornstarch until the mixture is completely smooth and well-integrated.
- Return vegetable mixture to the skillet and pour the prepared sauce over the ingredients. Bring to a gentle boil, stirring intermittently to prevent sticking.
- Simmer for 1 minute or until the sauce reaches a desired thick, glossy consistency.
- Transfer immediately to serving plates, optionally accompanied by steamed rice.
Notes
- Marinate chicken using egg white and cornstarch to create a silky, tender texture that locks in moisture during cooking.
- Quickly sauté vegetables in stages to maintain their crisp texture and vibrant colors, preventing overcooking and preserving nutritional value.
- Select fresh mushrooms and snow peas for maximum flavor and crunch, ensuring each bite delivers a delightful sensory experience.
- Create a glossy sauce by whisking chicken stock, soy sauce, and cornstarch, which helps bind ingredients and adds a luxurious sheen to the stir-fry.
- Stir-fry chicken separately to achieve perfect golden-brown edges and ensure even cooking before combining with vegetables and sauce.
- Allow sauce to thicken for just one minute to develop rich, concentrated flavors without becoming too sticky or overwhelming the delicate ingredients.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 300 kcal
- Sugar: 1.5 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg