Ingredients

The following ingredients have 4 Servings
  • 1 pound boneless skinless chicken breasts or thighs
  • 1 egg white
  • 2 tablespoons soy sauce (divided)
  • 2 tablespoons cornstarch (divided)
  • ½ cup low-sodium chicken broth
  • ¼ cup Mirin
  • 1 tablespoon oyster sauce
  • 1 teaspoon toasted sesame oil
  • 2 cloves garlic (minced)
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon brown sugar
  • 1 tablespoon peanut oil (divided)
  • 8 ounces button mushrooms (sliced)
  • ½ cup sliced carrots
  • ½ cup halved snow peas
  • 8 ounce can of bamboo shoot strips (drained and rinsed)

Instruction

  • Place the chicken into the freezer for 10-15 minutes to make it easier to thinly slice.
  • While the chicken is in the freezer, whisk together the egg white, 1 tablespoon of the soy sauce, and 1 tablespoon of the cornstarch until the cornstarch is dissolved.
  • Remove the chicken from the freezer and thinly slice the chicken against the grain into very thin slices.
  • Place the chicken slices into the cornstarch mixture and toss to coat. Cover and refrigerate for 10 minutes to 1 hour. I find that 30 minutes is best.
  • Meanwhile whisk together chicken broth, mirin, 1 tablespoon soy sauce, oyster sauce, sesame oil, garlic, ginger, brown sugar, and 1 tablespoon of cornstarch together until the cornstarch has dissolved. Set aside until needed.
  • After the chicken has marinated, heat ½ tablespoon of the oil in a large wok or large skillet over high heat until shimmering.
  • Once the oil has heated, remove the chicken from the marinade, discard the marinade, and add the chicken to the heated pan. Stir fry the chicken until nearly cooked through, about 2 minutes. Remove the chicken from the pan to a clean plate and wipe out the pan with a paper towel.
  • Add the remaining tablespoon of the oil to the same pan and heat until shimmering. Add in the mushrooms and stir fry for 1 minute. Add in the carrots, and snow peas and stir-fry until crisp tender, about 2-3 minutes.
  • Add in the reserved sauce and bring to a boil. Add in the cooked chicken and simmer until thickened, about 2 minutes.
  • Turn off the heat and stir in the bamboo shoots.
  • Serve over rice, cauliflower rice, or in lettuce wraps.