Mushroom and Chicken Stir-Fry

local_grocery_store Ingredients

• 6 chicken breasts, cut into bite-sized pieces (approx. 1 kg)
• 500 mushrooms, sliced
• 4 cloves garlic, minced
• 1 ginger, thumb-sized piece (peeled and grated)

restaurant_menu Method

1. 1.In a small bowl, whisk together the soy sauce, rice vinegar, and cornstarch. Add the chicken and toss to coat. Let marinate for 10 minutes.
2. 2.Heat a large wok or skillet over high heat. Add the oil and swirl to coat. Add the chicken and cook for 2-3 minutes, until browned. Remove from the wok and set aside.
3. 3.Add the mushrooms to the wok and cook for 2-3 minutes, until golden brown. Add the garlic and ginger and cook for 30 seconds, until fragrant.
4. 4.Add the chicken back to the wok and pour in the sauce. Cook for 1-2 minutes, until the sauce has thickened and the chicken is cooked through.
5. 5.Serve the stir-fry over a bed of rice and enjoy!

lightbulb_outline Tips

• chevron_rightFeel free to add any other vegetables you like to this stir-fry, such as bell peppers, broccoli, or snow peas.
• chevron_rightIf you don't have oyster sauce, you can use hoisin sauce or soy sauce instead.