Chicken and Mushroom Stir-fry

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.

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