5 from 27 votes
Chinese Stir-Fried Oyster Mushrooms with Chicken
This Chinese stir-fry features oyster mushrooms and thinly sliced chicken breast marinated briefly with salt, Shaoxing wine, cornstarch, and water. The vegetables and chicken cook quickly in hot oil with fragrant ginger, garlic, and scallions. The result is a lightly seasoned dish with fresh mushroom texture and tender chicken pieces, seasoned simply with salt and black pepper.
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Servings:
2
servings
Calories:
209 kcal
Course:
Main Course, Appetizer
Cuisine:
Chinese
Ingredients
Chicken Marinade:
- 6 ounces chicken breast sliced about ¼-inch thick, boneless skinless, or chicken tenders, 170 grams
- ½ teaspoon kosher salt
- 1 teaspoon Shaoxing wine
- 1 teaspoon cornstarch
- 2 teaspoons water cold
Stir-Fry:
- 1 scallion green/spring onion
- 7 ounces oyster mushrooms 200 grams
- 1 tablespoon neutral-flavored cooking oil
- ginger about the size of a large clove of garlic, peeled and thinly sliced, a piece
- 2 garlic thinly sliced, cloves
- black pepper Kosher salt and freshly ground
- salt Kosher salt and freshly ground
Instructions
- Place sliced chicken in a mixing bowl and add the remaining marinade ingredients. Mix well.
- Slice the scallion on a steep angle/bias into ¼-inch slices, keeping the white and green parts separate. Clean the oyster mushrooms if necessary and tear or cut lengthwise into bite-sized pieces, discarding any hard bits at the base of their stalks (you'll likely yield about 5 ⅔ ounces/160 grams after discarding the thick base).
- Heat a seasoned wok over high heat. Add 1 teaspoon of the oil, swirl it around, then add the mushrooms and stir-fry for a couple of minutes until nearly cooked. Set aside.
- Reheat the wok over high heat and then add the remaining oil and swirl it around. Add the chicken and stir-fry to separate the slices. When the slices are separating but still a bit pink, add the ginger, garlic and scallion whites, and continue to stir for a few moments until you can smell their fragrances. Then return the mushrooms and stir to incorporate, adding salt and pepper to taste. Finally, stir in the scallion greens and serve.
Cup of Yum
Notes
- If Shaoxing rice wine is unavailable, dry sherry can be used as a substitute in the chicken marinade.
- This recipe serves about two portions; it can be portioned smaller for family-style meals.
- Clean oyster mushrooms well and trim any tough base parts before cooking.
Nutrition Information
Calories
209kcal
(10%)
Carbohydrates
11g
(4%)
Protein
30g
(60%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
2g
(10%)
Cholesterol
49mg
(16%)
Sodium
634mg
(26%)
Potassium
646mg
(14%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 209
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 11g | 4% |
| Protein | 30g | 60% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 49mg | 16% |
| Sodium | 634mg | 26% |
| Potassium | 646mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.