Learn all the tricks to make this originally Cantonese dish which has transformed to become one of the most famous Chinese-American dishes, way better than takeout without a wok.
Total Time
25min
5.0
1 Rating
Author: Omnivore's Cookbook
Servings:
4
Ingredients
Marinade
•
8
oz
Boneless, Skinless Chicken Breasts
or Boneless, Skinless Chicken Thigh
•
1
tsp
Peanut Oil
or Vegetable Oil
•
1
tsp
Corn Starch
•
as needed
Salt
Sauce
•
1/2
cup
Chicken Stock
•
1
Tbsp
Soy Sauce
•
1
Tbsp
Oyster Sauce
•
1
Tbsp
Shaoxing Cooking Wine
or Dry Sherry
•
2
tsp
Corn Starch
Stir-Fry
•
2
Tbsp
Peanut Oil
or Vegetable Oil
•
2
cloves
Garlic
, grated
•
1
bunch
Scallions
, chopped
•
1
Carrot
, sliced
•
2 1/3
cups
White Mushrooms
, sliced
•
1
cup
Snow Peas
•
1
can
(5 oz)
Bamboo Shoots
•
1
can
(5 oz)
Water Chestnuts
, sliced
Cooking Instructions
1.
Slice the Boneless, Skinless Chicken Breasts (8 oz) against the grain into 1/4-inch pieces. Transfer into a small bowl.
2.
Add Peanut Oil (1 tsp), Corn Starch (1 tsp), and Salt (as needed). Gently mix by hand to coat the chicken evenly with a thin layer of starch.
3.
Combine Chicken Stock (1/2 cup), Soy Sauce (1 Tbsp), Oyster Sauce (1 Tbsp), Shaoxing Cooking Wine (1 Tbsp), and Corn Starch (2 tsp) into a small bowl. Mix well and set aside.
4.
Heat Peanut Oil (1 Tbsp) in a large heavy-duty skillet (or a wok) over medium-high heat until hot. Add chicken and spread into a single layer.
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.
6.
Add the remaining Peanut Oil (1 Tbsp) into the skillet. Add Garlic (2 cloves) and Scallions (1 bunch). Stir a few times to release the fragrance.
7.
Add Carrot (1) and White Mushrooms (2 1/3 cups). Cook until it starts to get tender, 2 to 3 minutes.
8.
Add Snow Peas (1 cup), Bamboo Shoots (1 can), and Water Chestnuts (1 can). Cook 1 minute.
9.
Stir the sauce again to let cornstarch dissolve completely. Pour into the pan. Add back the chicken. Stir until the sauce thickens.
10.
Transfer everything into a serving plate immediately. Serve hot over steamed rice or by itself. Enjoy!
Nutrition Per Serving
CALORIES
220
FAT
9.7 g
PROTEIN
17.1 g
CARBS
17.5 g
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