This Cantonese Chicken and Mushrooms recipe is packed with rich umami flavor, quick to make in 25 minutes, and even better than your go-to takeout. A comfort food classic made fresh at home!
This was always both mine and my husbands go to order on a take out night, but now there is no need, plus you can have it on the table quicker than you could go and collect it from the take away so no excuses.
Cantonese Chicken and Mushrooms
A quick and flavorful Cantonese stir-fry made with tender chicken, shiitake mushrooms, bok choy, and a rich oyster sauce. Ready in just 25 minutes, perfect for weeknight dinners that feel like a takeaway treat.
Equipment
- Skillet
- Small bowl for slurry
- Wooden Spoon
- Sharp knife
Ingredients
- 1¼ pounds chicken breasts cut into 1-inch cubes (about 570g)
- 2 tbsp cornstarch
- 2 tbsp peanut oil
- 1 bunch spring onions cut into 1-inch pieces (6–8 stalks)
- ½ cup oyster sauce 120ml
- 1½ inch piece of fresh ginger sliced super thinly (about 4cm)
- 10 oz shiitake mushrooms 280g
- 12 oz baby bok choy sliced diagonally (340g)
- 2 tsp toasted sesame oil
- 1¼ cups chicken broth 300ml
- 3 tbsp water for cornstarch slurry
Instructions
- Mix the cornstarch with three tablespoons of water in a small bowl and set aside.
- Place the chicken and oyster sauce into a bowl and allow to marinate.
- Heat the peanut oil over a medium heat in a large wok. Add in the spring onions and ginger and cook for around 45 seconds.
- Tip in the chicken and oyster sauce and cook until the chicken is browned on all sides.
- Add in the mushrooms and bok choy, followed by the chicken broth and sesame oil.
- Bring to a boil, then add in the slurry of cornstarch and water.
- Bring back to the boil and cook until the sauce is thick and shiny and the chicken is cooked through.
- Serve with white rice.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @HomeCookingWithJulieNeville on Instagram and hashtag it #CookingLikeJulie.
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