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Chinese Mushroom Chicken

A quick, savory stir-fry of tender chicken, mushrooms, and zucchini in a simple soy-oyster sauce.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Servings: 2 servings

Ingredients

  • 10 oz boneless skinless chicken breast cut into cubes (≈280 g)
  • 1 teaspoon cornstarch for marinating
  • 2 tablespoons oil
  • 5 slices ginger peeled
  • 4 oz mushrooms halved (≈400 g)
  • 8 oz zucchini cut into pieces (≈230 g)
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 3 dashes white pepper
  • 1/8 teaspoon sesame oil
  • 2 tablespoons water
  • 1 teaspoon cornstarch for sauce slurry
  • salt to taste

Instructions

  • In a bowl, toss the cubed chicken with 1 teaspoon cornstarch and let it marinate for 10 minutes.
  • In a separate small bowl, combine soy sauce, oyster sauce, sugar, white pepper, sesame oil, 2 tablespoons water, and 1 teaspoon cornstarch; stir until smooth and set aside.
  • Heat the wok or large frying pan over medium-high heat and add the oil.
  • Add the peeled ginger slices and stir-fry until fragrant, about 30 seconds.
  • Add the marinated chicken and stir-fry until the exterior turns white and it is mostly cooked through, about 2–3 minutes.
  • Add the mushrooms and zucchini to the wok and continue stir-frying until vegetables begin to soften, about 1–2 minutes.
  • Pour the prepared sauce into the wok and stir quickly to coat the chicken and vegetables; cook until the sauce thickens and the chicken is fully cooked, about 1 minute.
  • Taste and add salt if needed, then transfer to a serving dish and serve immediately.

Equipment

  • wok or large frying pan
  • Knife
  • Cutting Board
  • Mixing Bowl
  • Spatula or Wooden Spoon

Notes

  • Marinate chicken for at least 10 minutes for better texture.
  • Adjust salt after cooking since soy and oyster sauces are salty.
  • Use a hot wok for best stir-fry results.