Recipe serves 2
For the chicken
280 g chicken breast
½ tablespoon cornstarch
1 pinch salt
1 tablespoon water
1 drop neutral cooking oil
For the sauce
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1 teaspoon dark soy sauce
½ tablespoon cornstarch
⅛ teaspoon ground black pepper or white pepper
1 pinch sugar
4 tablespoon water
½ teaspoon sesame oil
For the rest of the dish
1 ½ tablespoon neutral cooking oil divided
3 cloves garlic sliced
140 g button mushroom sliced, or fresh shiitake mushroom
1 stalk scallions finely chopped
Instructions
Marinate chicken: Slice chicken thinly against the grain. Toss with cornstarch, salt, water, and oil until coated.
Make sauce: Mix all sauce ingredients until smooth; set aside.
Cook chicken: Heat wok on high until smoking. Add 1 Tbsp oil, then sear chicken in a single layer. Toss until just cooked; remove and set aside.
Stir-fry aromatics & mushrooms: Add remaining ½ Tbsp oil. Cook garlic briefly, then add mushrooms and stir-fry until just softened.
Combine: Lower heat. Return chicken to wok, stir in sauce, and toss until thickened.
Finish: Add scallions, mix briefly, and serve.
Serving: 1serving | Calories: 326kcal | Carbohydrates: 10g | Protein: 34g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 91mg | Sodium: 1105mg | Potassium: 817mg | Fiber: 1g | Sugar: 2g | Vitamin A: 103IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 1mg