Takeout Style Chinese Chicken and Mushrooms

For the stir fry

1 lb chicken breasts

1 ½ tablespoon bicarb of soda - see note 1

2½ cups sliced mushrooms

1 clove garlic

2 green onions - see note 2

1 tablespoon oil

For the sauce

¾ cup cold chicken stock/broth - see note 3

3 tablespoon cornstarch

2 tablespoon Chinese Cooking Wine - see note 4

2 tablespoon soy sauce

1 teaspoon oyster sauce

2 teaspoon sesame oil

½ teaspoon pepper - white is traditional

1 teaspoon sugar

Start with tenderizing the chicken
Cut the chicken into thin strips across the grain.
Place in a bowl and sprinkle with the baking soda, stir gently to coat all of the chicken. Then cover and let the chicken marinate for 15 minutes.
Wash off the baking soda and rinse the chicken several times. (See note 5)
Pat the chicken dry with kitchen paper and set to one side.
Next make the sauce.
Add all the sauce ingredients into a large measuring cup/jug and stir well. Ensure the broth is cold to stop the cornstarch from clumping.

For the stir fry

Pour the oil into a heavy-based frying pan and place over high heat.
Whilst the oil is heating up remove the roots from the green onions and chop them into 2-inch (5cm) length chunks.
Add the green onions to the oil (be careful it can spit) and stir fry them for 1 minute to flavor the oil.
Add the chicken to the pan and cook for 2 minutes stirring constantly.
Add in the chopped mushrooms and stir fry for a further 2 minutes.
Add the sliced garlic and stir constantly for a minute.
Give the prepared sauce another stir and then pour it into the pan. The sauce will thicken quickly so stir it to coat your stir fry. (see note 6).
Serve immediately.

This Article And Recipe Adapted From This Site