Freee Chicken W / Mushrooms & Oyster Sauce Recipe

Prepare ingredients

Trim excess fat from chicken thighs and cut into 1-inch bite-size pieces. Pat dry with paper towels. Thinly slice mushrooms. Peel and thinly slice the onion. Mince garlic and finely grate the ginger. Slice green onions on the diagonal, separating white and green parts.

Place the chicken pieces in a bowl, sprinkle with 1 tsp cornstarch (for dusting), 1/4 tsp salt, and 1/8 tsp black pepper. Toss to coat evenly. This will help create a slight velvety exterior when cooked.

Heat a large skillet or wok over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat. When hot (shimmering but not smoking), add half the chicken in a single layer, sear without moving for 1–2 minutes until golden on one side, then stir and cook another 1–2 minutes until mostly cooked through. Transfer to a plate and repeat with remaining 1 tablespoon oil and remaining chicken. Remove all chicken to the plate and set aside.

In the same pan, add the sliced onions and the white parts of the green onions. Cook 1–2 minutes until softened. Add the mushrooms in an even layer and let sit 1–2 minutes to brown on one side, then stir and cook 2–3 minutes until mushrooms have released liquid and are tender. Push vegetables to the side of the pan.

Add the minced garlic and grated ginger to the cleared space in the pan and cook 20–30 seconds until fragrant, stirring with the vegetables.

Whisk together in a small bowl: 3 tbs oyster sauce, 1.5 tbs light soy sauce, 1 tsp rice vinegar, 1 tsp sesame oil, 1/2 tsp sugar or honey, 1 cup chicken broth, and 1/2 tsp salt (adjust to taste). Stir to combine.

Pour the sauce mixture into the pan with mushrooms and onions. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan.

Return the cooked chicken and any accumulated juices to the pan. Stir to combine and simmer 2–3 minutes to let the flavors meld and the chicken finish cooking.

Make a cornstarch slurry by mixing 1 tsp cornstarch with 1 tbs water until smooth. Slowly stir the slurry into the simmering sauce. Cook 1–2 minutes until sauce thickens and becomes glossy. If sauce gets too thick, add up to 1–4 tbs water or broth to reach desired consistency.

Taste and adjust seasoning with additional salt, soy sauce, or a pinch more sugar if needed. Stir in the green onion greens and a final drizzle of 1/4 tsp sesame oil if desired.

Transfer to a serving dish, sprinkle optional toasted sesame seeds over the top, and serve hot over steamed rice.