Takeout Style Chinese Chicken and Mushroom

Ingredients

• Chicken breast

  Broilers or fryers, meat and skin, raw

  1 lb or 454g

• Baking soda

  Leavening agents

  1 ½ tbsp or 21g

• Mushrooms

  White, raw

  10 ½ cup pieces or 735g

• Garlic

  Raw

  1 clove or 3g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chicken stock

  Soup, home-prepared

  ¾ cup or 180g

• Cornstarch

  3 tbsp or 23g

• Cooking wine

  Alcoholic beverage

  2 tbsp or 29g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Oyster sauce

  Ready-to-serve

  1 tsp or 6g

• Sesame oil

  Salad or cooking

  2 tsp or 9g

• Pepper

  Spices, white

  ½ tsp, ground or 1g

• Sugar

  White, granulated sugar

  1 tsp or 4g

Directions

1. Start with tenderizing the chicken
2. Cut the chicken into thin strips across the grain.
3. Place in a bowl and sprinkle with the baking soda, stir gently to coat all of the chicken. Then cover and let the chicken marinate for 15 minutes.
4. Wash off the baking soda and rinse the chicken several times. (See note 5)
5. Pat the chicken dry with kitchen paper and set to one side.
6. Next make the sauce.
7. Add all the sauce ingredients into a large measuring cup/jug and stir well. Ensure the broth is cold to stop the cornstarch from clumping.
8. For the stir fry
9. Pour the oil into a heavy-based frying pan and place over high heat.
10. Whilst the oil is heating up remove the roots from the green onions and chop them into 2-inch (5cm) length chunks.
11. Add the green onions to the oil (be careful it can spit) and stir fry them for 1 minute to flavor the oil.
12. Add the chicken to the pan and cook for 2 minutes stirring constantly.
13. Add in the chopped mushrooms and stir fry for a further 2 minutes.
14. Add the sliced garlic and stir constantly for a minute.
15. Give the prepared sauce another stir and then pour it into the pan. The sauce will thicken quickly so stir it to coat your stir fry. (see note 6).
16. Serve immediately.
17. Source: www.sprinklesandsprouts.com/chinese-chicken-mushrooms/

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