- 4 chicken breasts halves, skinned, boned, and cut into 1/2-inch [1.3-cm] long strips
- 2 teaspoons [10 mL] oyster sauce
- 2 teaspoons [10 mL] soy sauce
- 1 teaspoon [5 mL] hoisin sauce
- 2 teaspoons [10 mL] flour
- 1/2 teaspoon [2.5 mL] sesame oil
- 2 tablespoons [30 mL] vegetable oil
- 3 green onions, cut into 1-inch [2.5-cm] long pieces
- 1 onion, sliced
- 1/4 pound [113 g] fresh mushrooms
- Pepper
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- Mix together chicken strips, oyster sauce, soy sauce, hoisin sauce, flour and sesame oil.
- Leave to marinate for 20 minutes.
- Into a frypan, heat half of vegetable oil; stir-fry green onion pieces and onion slices until soft.
- Add mushrooms; stir-fry, over high heat.
- Remove vegetables from frypan; reserve.
- Into the same frypan, pour remaining vegetable oil.
- Add chicken strips mixture; stir-fry, over high heat, until chicken is no longer pink.
- Pepper to taste.
- Add reserved vegetables; reheat.
- Check for seasonings.
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