Ingredients
The following ingredients have 4 Servings
- 450g (1 lb) chicken breasts, skinned
- 10ml (2 tsp) soy sauce
- 10ml (2 tsp) sherry
- 5ml (1 tsp) sesame oil
- 10ml (2 tsp) corn flour
- 45ml (3 tbsp) groundnut oil
- 3 garlic cloves, crushed
- 2.5cml (1 inch) piece ginger, cut into thin strips
- 225g (8oz) mixed mushrooms, sliced
- 2 spring onions, shredded
- 45ml (3 tbsp) oyster sauce
- 5ml (1 tsp) light soy sauce
- 5ml (1 tsp) dark soy sauce
- 10ml (2 tsp) caster sugar
- 90ml (3 fl oz) chicken stock
Instruction
- Cut the chicken into strips and toss with the soy sauce, sherry, sesame oil and corn flour.
- Heat 30ml (2 tbsp) groundnut oil in a wok. Add the chicken and stir-fry for 5-7 minutes until browned. Remove and set aside.
- Add the remaining groundnut oil, garlic, ginger, mushrooms and spring onions and stir-fry for 30 seconds.
- Return the chicken to the wok with the oyster sauce, light and dark soy sauces, sugar and stock.
- Simmer for 1 minute and serve immediately.
