This easy Stir-Fried Oyster Mushrooms with Chicken is a vegetable-forward poultry dish that can serve as an entrée or as part of a larger family-style Chinese meal. It imparts big flavors with minimal effort!
6ounces(170 grams) boneless skinless chicken breast or chicken tenders, sliced about ¼-inch thick
1scallion (green/spring onion)
7ounces(200 grams) oyster mushrooms
1tablespoonneutral-flavored cooking oil
A piece of gingerabout the size of a large clove of garlic, peeled and thinly sliced
2garlic cloves,thinly sliced
Kosher salt and freshly ground black pepper
Place sliced chicken in a mixing bowl and add the remaining marinade ingredients. Mix well.
Slice the scallion on a steep angle/bias into ¼-inch slices, keeping the white and green parts separate. Clean the oyster mushrooms if necessary and tear or cut lengthwise into bite-sized pieces, discarding any hard bits at the base of their stalks (you'll likely yield about 5 ⅔ ounces/160 grams after discarding the thick base).
Heat a seasoned wok over high heat. Add 1 teaspoon of the oil, swirl it around, then add the mushrooms and stir-fry for a couple of minutes until nearly cooked. Set aside.
Reheat the wok over high heat and then add the remaining oil and swirl it around. Add the chicken and stir-fry to separate the slices. When the slices are separating but still a bit pink, add the ginger, garlic and scallion whites, and continue to stir for a few moments until you can smell their fragrances. Then return the mushrooms and stir to incorporate, adding salt and pepper to taste. Finally, stir in the scallion greens and serve.
Shaoxing rice wine is available at Asian markets and online. You may substitute dry sherry if it's unavailable.
This recipe makes about 2 regular servings, but if you plan to serve this as part of a larger family-style meal it will serve more people if enjoyed in smaller portions.