Here is a quick and easy version of a staple Chinese restaurant take out!
Once in a while I’d crave Chinese food really bad. Most good restaurants are not close to where I live so it’ll be about a 20-30 mile drive to get to one and I’m too lazy to drive out to hunt them down. So I made this using an older cookbook I saw at the library a while back.
The cooking process takes no time at all so make sure to prep everything in the beginning (chop, dice, mince…)and have it all ready to go.
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1 pound chicken breasts, cut into 1/4 inch thick slices
2 tablespoons soy sauce
2 tablespoons Chinese shao xing wine
2 teaspoon cornstarch
1/3 cup chicken stock
1 tablespoon oyster sauce
1 tablespoon sugar
2 tablespoons oil
2 teaspoon garlic
2 teaspoon minced ginger
6 oz snow peas
8 oz mushrooms, sliced
Salt and pepper
Green onions, to serve
1. Prepare all ingredients and set close by.
2. In a medium sized bowl, mix together chicken, soy sauce shao xing wine, cornstarch, chicken stock, oyster sauce, and sugar.
3. In a wok, heat up oil. Sauté garlic and ginger until fragrant.
4. Drain chicken, keeping the marinade, and add the chicken to the wok. Stir fry until cooked through, about 5 – 10 minutes.
5. Add the snow peas, and stir fry for a minute.
6. Add the mushrooms and stir fry for another minute.
7. Add in the reserved marinade and boil for 3-4 minutes. Make sure you boil it.
8. Serve hot with freshly cooked white rice.