Chinese Style Chicken over Rice (Chicken and Mushroom Stir Fry)
Learn to cook this classic Chinese takeout at home in less than 30 minutes.
For the chicken:
1 1/2 pounds boneless, skinless chicken breast
1 large egg
1 tablespoon cornstarch
For the stir fry sauce:
1 1/2 cups chicken stock
3 tablespoons soy sauce
2 tablespoons corn starch
1 tablespoon hoisin sauce
1 tablespoon oyster sauce
1/2 teaspoon Chinese five spice powder
Pinch of ground white pepper
For the vegetables:
1 tablespoon vegetable oil
3 carrots, peeled and sliced thinly on a diagonal
3/4 cup (3 ounces) snow peas
2 teaspoons grated fresh garlic
1 teaspoons grated fresh ginger
2 cups (5 ounces) shiitake (or white button) mushrooms, sliced
1/3 cup (4 ounces) canned water chestnuts, drained
1/3 cup (4 ounces) canned bamboo shoots, drained
Kosher salt, to taste
6 cups cooked jasmine rice
Prep the chicken:
Using a sharp knife, slice each chicken breast in half lengthwise from the thin tip to the wider end, creating into two long strips. Thinly slice each strip against the grain into bite-sized pieces.
The goal here is to create bite-sized pieces of chicken that are all about the same size and shape. However you end up with that, you're good to go!
Mix the cornstarch and soak the chicken:
In a large mixing bowl, whisk together the egg and 1 tablespoon of the cornstarch until smooth. Toss the sliced chicken breast in the egg mixture to coat thoroughly. Allow the chicken to soak in the mixture while you prepare your sauce.
Make the stir fry sauce:
In a separate bowl, combine the chicken stock, 2 tablespoons cornstarch, soy, hoisin, and oyster sauces, the five spice powder, and white pepper. Whisk the mixture together and set aside.
Preheat the wok and arrange your ingredients:
Begin preheating your wok, or a large, deep skillet, over high heat and turn on your stovetop’s ventilation fan. Drain the chicken of any excess egg mixture and return the chicken to its bowl.
Arrange your ingredients next to the stove in the following order: vegetable oil, chicken, carrots and snow peas, garlic and ginger, mushrooms, water chestnuts and bamboo shoots, and mixed sauce. This will help things go quickly once you’ve begun cooking.
Cook the chicken:
When the wok has heated (a flick of water should evaporate on contact), carefully add the vegetable oil, quickly followed by the chicken. Stir fry the chicken for 4 minutes, tossing occasionally with a wooden spoon.
Stir fry the veggies:
Add the carrots and snow peas and cook for an additional 4 minutes, stirring often. Make a well in the center of the pan and add the garlic and ginger. Cook in the center of the pan until fragrant, for about 1 minute, and then mix them in with the rest of the ingredients.
Add the mushrooms, chestnuts, and bamboo shoots. Cook, stirring occasionally, for 3 minutes.
Add the sauce:
Make another well in the center of the pan and add the sauce. Cook for 2 minutes, or until the sauce starts to bubble and thicken slightly.
Fold the stir fry ingredients into the sauce to coat completely. Bring the sauce up to a simmer, and then reduce the heat to low. Cook for a minute longer.
Remove from heat and immediately serve spooned over the jasmine rice with extra hoisin sauce on the side.
Leftovers are best stored apart from the rice in an airtight container in the fridge for two days. Reheat in the microwave or in a skillet on the stovetop.