Stir-Fried Chicken With Mushrooms and Oyster Sauce Recipe

By
Shao Z.
Shao Zhi Zhong is a contributing writer at Serious Eats.
Shao Z.
邵之钟是一个华裔和费城-raised food writer and recipe developer who specializes in Chinese home cooking. She's also a web designer.
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Updated Aug. 29, 2018
20140714-chicken-with-mushrooms-and-oyster-sauce-shao-zhong-9.jpg
炒water-velveted chicken with an assortment of fresh and dried mushrooms. Shao Z.

This quick and simple stir-fry features both fresh and dried mushrooms for maximum flavor and texture, and chicken that's been water-velveted—an easy technique that guarantees tender, silky meat.

Why this recipe works:

  • Marinating the chicken strips in a mixture of cornstarch, egg white, wine, and seasonings—a process known as velveting—guarantees silky, tender meat.
  • Par-cooking the meat in a bath of boiling water with just a little oil is much easier for home cooks than the more traditional hot-oil-bath method, with equally good results.

Note:To make egg white easy to measure, beat it with a fork until it has a thinner viscosity. Dried wood ear mushrooms can be found in most Asian markets.

Recipe Facts

4.5

(2)

Active:20 mins
Total:50 mins
Serves:2 servings

Rate & Comment

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For the Velveted Chicken:

  • 1tablespoonegg white(see notes)

  • 2teaspoonscornstarch

  • 2teaspoonsChinese rice wine orsake

  • 1/4teaspoonkosher salt

  • 1/2poundchicken breast, sliced 1/8 inch thick

  • 6cupswater

  • 1teaspoonvegetable, canola, orpeanut oil

For the Sauce and Stir-Fry:

  • 1teaspooncornstarch

  • 1teaspoonsesame oil

  • 2teaspoonsoyster sauce

  • 1teaspoonsoy sauce

  • 1mediumclove garlic, finely minced

  • 2tablespoonswater

  • 2tablespoonsvegetable, canola, orpeanut oil, divided

  • 1/2poundmixed mushrooms, such as cremini, shiitake, enoki, and/or oyster, sliced about 1/4 inch thick

  • 1/4cupdried wood ear mushroom, rehydrated in warm water for 15 minutes, then drained and large pieces halved (see notes)

  • Cooked white rice, for serving

Directions

  1. For the Velveted Chicken:In a small bowl, thoroughly combine egg white, cornstarch, rice wine, and salt. Place chicken in a bowl and add cornstarch mixture, tossing to combine. Refrigerate for 30 minutes.

  2. Fill a wok with water and bring to a boil, then add oil. Add chicken and, separating pieces with chopsticks or a spatula, cook until chicken is white outside but still raw within, about 40 seconds. Drain chicken in a colander and shake off excess water. Wipe wok clean and dry.

  3. For Sauce and Stir-Fry:In a small bowl, mix together cornstarch, sesame oil, oyster sauce, soy sauce, garlic, and water.

  4. Heat 1 tablespoon vegetable oil in wok over high heat until smoking. Add fresh mixed mushrooms and season with salt. Cook, stirring and tossing, until mushrooms have released their water, about 3 minutes. Add rehydrated wood ear mushrooms and cook until mushrooms begin to brown, about 5 minutes. Transfer mushroom to a plate and wipe out wok.

  5. Heat remaining 1 tablespoon vegetable oil in wok over high heat until smoking. Add chicken and stir-fry until chicken is almost cooked through, about 2 minutes. Return mushrooms to wok and stir to combine with chicken. Stir sauce add to the wok, tossing, until sauce thickens, about 1 minute. Transfer to a platter and serve with white rice.

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Nutrition Facts(per serving)
418 Calories
23g Fat
13g Carbs
40g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 418
% Daily Value*
Total Fat23g 29%
Saturated Fat 4g 21%
Cholesterol96mg 32%
Sodium600mg 26%
Total Carbohydrate13g 5%
Dietary Fiber 2g 6%
Total Sugars 3g
Protein40g
Vitamin C 3mg 15%
Calcium 49mg 4%
Iron 2mg 11%
Potassium 716mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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