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.
