Hicken W / Mushrooms & Oyster Sauce Recipe

Prep and marinate chicken

Trim excess fat from chicken thighs and cut into 1-inch bite-sized pieces. In a medium bowl combine 1 tablespoon light soy sauce, 1 teaspoon Shaoxing wine, 1 teaspoon cornstarch and 1 teaspoon white pepper. Add chicken, toss to coat, and let marinate 10–15 minutes while preparing other ingredients.

Make sauce and slurry

In a small bowl whisk together 3 tablespoons oyster sauce, 1 teaspoon dark soy sauce, 3 tablespoons chicken broth, 1 teaspoon light soy sauce and 1 teaspoon sugar until smooth. In a separate small bowl dissolve 1 teaspoon cornstarch in 2 tablespoons cold water to make a slurry; set both aside.

Clean and slice mushrooms: wipe or brush mushrooms and slice larger mushrooms into 1/4-inch slices. Thinly slice the onion, mince garlic and ginger, and slice scallions on the bias. Keep vegetables ready to add to the wok or skillet.

Heat a large wok or heavy skillet over high heat until hot. Add 1 tablespoon neutral oil and swirl. Add the marinated chicken in a single layer and spread out so pieces sear; let cook undisturbed 1–2 minutes to develop color, then stir-fry until just cooked through, about 2–3 more minutes. Remove chicken to a plate and set aside.

Lower heat to medium-high and add the remaining 1 tablespoon oil. Add the sliced onion and stir-fry 1 minute until slightly softened. Add minced garlic and ginger and stir 20–30 seconds until fragrant, then add all mushrooms. Stir-fry mushrooms 3–4 minutes until they release moisture and begin to brown at the edges.

Return the cooked chicken to the pan with the mushrooms. Give the prepared oyster sauce mixture a quick re-stir and pour it into the wok. Toss everything together and let the sauce come to a gentle simmer for about 1 minute to heat through.

Give the cornstarch slurry a quick stir and pour it into the simmering pan while stirring; cook 30–60 seconds until sauce thickens and becomes glossy. If sauce gets too thick, add 1 tablespoon chicken broth or water to loosen.

Finish with 1 teaspoon sesame oil, adjust seasoning with up to 1 teaspoon salt and 1 teaspoon black pepper to taste, and toss in sliced scallion whites (reserve greens for garnish). Remove from heat.

Transfer chicken with mushrooms to a serving dish. Sprinkle with sliced scallion greens and toasted sesame seeds if using. Serve immediately over steamed rice.