Quick & Easy Chinese Chicken & Mushroom Stir Fry

300g chicken thigh, thinly sliced using a roll cut
Mixed mushrooms, such as shiitake, oyster and chestnut mushrooms
1 thumb-size piece of ginger, finely sliced
3 spring onions, cut into rough chunks
Vegetable oil, for stir frying
Splash hot water

The Marinade
Light soy sauce
1½ teaspoons sesame oil
1½ pinches sugar
Just over 1 teaspoon cornflour

The Sauce
1½ tablespoons oyster sauce
2 teaspoons Shaoxing rice wine
Pinch sugar

PREPARATION

1. Prepare the Chicken

Slice the chicken thigh thinly using a roll cut so each piece is even and tender.

Add light soy sauce, sesame oil, sugar and cornflour. Massage well until the marinade becomes creamy and coats the chicken evenly. Set aside.

2. Prepare the Sauce

In a small bowl mix oyster sauce, Shaoxing rice wine and a pinch of sugar. Stir well and keep ready beside the wok.

COOKING

3. Sear the Mushrooms

Heat the wok until smoking hot. Add a drizzle of oil.

Add the mushrooms and sear without moving too much, allowing them to take on light colour and slight char.

Add a splash of hot water to help them cook through quickly. Toss briefly, then remove from the wok and set aside.

4. Stir Fry the Aromatics and Chicken

Reheat the wok until smoking. Add a little more oil if needed.

Add ginger and spring onion. Stir fry briefly to release aroma into the oil.

Push the aromatics to the back of the wok. Add the marinated chicken in a single layer.

Sear without moving too much at first, then fold and turn. Repeat this process two or three times until the chicken is sealed and lightly caramelised.

5. Finish the Dish

Return the mushrooms to the wok. Bring the heat up high.

Pour the sauce over the top. It should begin to caramelise immediately.

Toss quickly to coat everything evenly. Keep folding until the sauce wraps around the chicken and mushrooms in a glossy finish.

Remove from heat and garnish with finely sliced spring onion. Serve immediately.

School of Wok Tips

• Slice chicken evenly using a roll cut so it cooks quickly and stays tender.
• Always sear mushrooms first to develop flavour before adding other ingredients.
• Keep the wok smoking hot to achieve proper caramelisation.
• Add cornflour directly to the marinade for a smoother sauce finish.

FAQs

Why sear the mushrooms first?

Searing develops deeper flavour and prevents them from releasing too much moisture later in the stir fry.

Why add cornflour to the marinade?

Cornflour creates a silky coating that helps the sauce cling to the chicken.

Can I use chicken breast instead?

Yes? Slice it thinly and avoid overcooking to keep it tender.

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