Snow White Chicken Recipe

Prepare chicken

Trim any fat from the chicken breasts and slice against the grain into 1/4-inch thin slices. If breasts are thick, halve them horizontally first so slices are thin and even.

Prepare vegetables

Trim ends of snow peas and rinse. Clean mushrooms by wiping with a damp towel and slice them about 1/4-inch thick. Peel and julienne or thinly slice the carrot to yield 1/2 cup. Slice baby corn in halves lengthwise if using. Slice green onions on the diagonal into 1-inch pieces, separating white and green parts.

In a medium bowl combine 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon cornstarch, 1 teaspoon vegetable oil and 1/4 teaspoon white pepper. Add the sliced chicken and toss until evenly coated. Let marinate for 15–20 minutes while you prepare the sauce and vegetables.

In a separate bowl whisk together 1 cup chicken broth, 1 tablespoon oyster sauce, 1 teaspoon light soy sauce, 1/2 teaspoon sesame oil and 1/2 teaspoon sugar. In a small cup dissolve 1 tablespoon cornstarch in 2 tablespoons cold water to make a slurry and set aside.

Heat a wok or large nonstick skillet over high heat until very hot. Add 2 tablespoons vegetable oil and swirl to coat.

Add the marinated chicken in a single layer, spreading pieces so they sear instead of steam. Stir-fry for 2–3 minutes until the edges are opaque and the chicken is about 80% cooked through. Remove the chicken to a plate and set aside.

Return the wok to high heat and add a little more oil if needed. Add the minced garlic and minced ginger and stir-fry for 15–20 seconds until fragrant but not browned.

Add the sliced carrots and the white parts of the green onion. Stir-fry 1 minute, then add the mushrooms and baby corn; stir-fry 1–2 minutes until mushrooms begin to release moisture.

Add the snow peas and toss 30–45 seconds — they should remain crisp-tender and bright green.

Give the prepared sauce a quick stir (the oyster sauce can settle) and pour it into the wok. Stir to combine and bring to a simmer for about 30 seconds.

Return the cooked chicken and any accumulated juices to the wok and stir to combine. Give the cornstarch slurry a quick re-stir and pour it into the simmering sauce while stirring constantly; the sauce will thicken within 30–60 seconds to a glossy, lightly thickened consistency that coats the chicken and vegetables.

Taste and adjust seasoning: add up to 1/4 teaspoon salt or additional soy sauce if needed. Finish with 1/2 teaspoon sesame oil for aroma and toss in the green parts of the sliced green onion.

Remove from heat and transfer to a serving plate. Serve immediately over steamed rice or alongside noodles.