Cooking Instructions
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Step 1
Slice the
Boneless, Skinless Chicken Breasts (225 g)
against the grain into 1/4-inch pieces. Transfer into a small bowl.
Step 2
Add
Peanut Oil (5 mL)
,
Corn Starch (2 g)
, and
Salt (2 g)
. Gently mix by hand to coat the chicken evenly with a thin layer of starch.
Step 3
Combine
Chicken Stock (120 mL)
,
Soy Sauce (15 mL)
,
Oyster Sauce (15 mL)
,
Shaoxing Cooking Wine (15 mL)
, and
Corn Starch (5 g)
into a small bowl. Mix well and set aside.
Step 4
Heat
Peanut Oil (15 mL)
in a large heavy-duty skillet (or a wok) over medium-high heat until hot. Add chicken and spread into a single layer.
Step 5
Cook without touching for about 30 seconds, or until the bottom turns golden. Flip and cook for another 10 to 20 seconds, until the surface is lightly charred and the inside is still raw. Transfer chicken to a plate.
Step 6
Add the remaining
Peanut Oil (15 mL)
into the skillet. Add
Garlic (2 cloves)
and
Scallions (1 bunch)
. Stir a few times to release the fragrance.
Step 7
Add
Carrot (1)
and
White Mushrooms (225 g)
. Cook until it starts to get tender, 2 to 3 minutes.
Step 8
Add
Snow Peas (150 g)
,
Bamboo Shoots (1 can)
, and
Water Chestnuts (1 can)
. Cook 1 minute.
Step 9
Stir the sauce again to let cornstarch dissolve completely. Pour into the pan. Add back the chicken. Stir until the sauce thickens.
Step 10
Transfer everything into a serving plate immediately. Serve hot over steamed rice or by itself. Enjoy!
