For a light meal, serve this quick stir-fry with a simple stir-fried vegetable like Napa cabbage or thinly sliced summer squash and serve over rice. You will find ethically-raised boneless, skinless chicken breast, oyster mushrooms, and fresh snow peas and carrots at the market this week!
Marinade:
- 1/4 teaspoon salt
- 1/2 teaspoon sugar
- 1 teaspoon cornstarch
- 1 teaspoon Shaoxing rice wine or dry sherry
- 1 tablespoon light (regular) soy sauce
- 3/4 pound boneless, skinless chicken breast, cut crosswise into slices 1/4 inch thick
Flavoring Sauce:
- 1/2 teaspoon sugar
- 1/8 teaspoon white pepper
- 1 1/2 teaspoons cornstarch
- 1 tablespoon water
- 1 tablespoon light (regular) soy sauce
- 1 1/2 teaspoons oyster sauce
- 2 teaspoons sesame oil
- 2 tablespoons canola or other neutral oil
- 3 quarter-sized slices ginger, peeled and lightly bruised
- 1/2 small yellow onion, sliced lengthwise 1/4 inch thick
- 1/2 pound fresh oyster mushrooms, torn in half if large
- 1/4 pound snow peas, trimmed, strings removed, and cut in half on the diagonal if large
- 3-inch section carrot, peeled and thinly sliced on the diagonal
- 4 tablespoons water
To make the marinade, in a large bowl, combine the salt, sugar, cornstarch, wine, and soy sauce and stir to dissolve the sugar and cornstarch. Add the chicken and mix to coat evenly.
To make the flavoring sauce, in a small bowl, combine the sugar, white pepper, cornstarch, water, soy sauce, oyster sauce, and sesame oil and stir well.
In a wok or large skillet, heat 1 tablespoon of the oil over high heat until hot but not smoking. Add the ginger and stir-fry for about 30 seconds, or until fragrant. Add the chicken in a single layer and cook, undisturbed, for about 1 minute, or until it begins to brown. Using a spatula, flip the chicken and stir-fry for 1 to 2 minutes, or until it has taken on color but is still slightly undercooked. Transfer to a plate.
Add the remaining 1 tablespoon oil to the pan and heat until hot. Add the onion and stir-fry for about 1 minute, or until fragrant. Add the mushrooms, snow peas, carrot, and 2 tablespoons of the water. Stir-fry for 1 minute, or until the water has evaporated. Repeat with the remaining 2 tablespoons water. Return the chicken and its juices to the pan and stir-fry briefly to finish cooking. Add the flavoring sauce and stir-fry for 1 minute. Transfer to a serving plate and serve.
