Chicken stir-fry with oyster mushrooms and vegetables

Ingredients (4 servings)

Chicken and vegetables

• 500 g chicken breast (cut into thin strips)

• 200 g oyster mushrooms (torn into large pieces)

• 1 red bell pepper (sliced)

• 1 yellow bell pepper (sliced)

• 2 carrots (cut into thin sticks)

• 1 zucchini (cut into half slices)

• 3 spring onions (cut diagonally)

• 3 cloves garlic (finely chopped)

• 1 tbsp fresh ginger (grated)

• 2 tbsp oil (peanut or rapeseed oil)

Sauce

• 3 tbsp soy sauce

• 2 tbsp oyster sauce

• 1 tbsp hoisin sauce

• 1 tsp sesame oil

• 1 tsp sugar or honey

• 50 ml water

• 1 tsp cornstarch (mixed with a little water)

Method

1. Prepare all ingredients in advance. Stir-frying is done over high heat and moves quickly.

2. Heat the wok until very hot and add oil. Stir-fry the chicken over high heat for 2–3 minutes until lightly browned. Remove from the wok.

3. Add a bit more oil if needed. Add garlic and ginger and stir-fry briefly.

4. Add the oyster mushrooms and cook over high heat until golden and slightly crispy at the edges.

5. Add bell peppers, carrots, and zucchini. Stir-fry for 2–3 minutes so the vegetables remain slightly crisp.

6. Return the chicken to the wok and pour in the sauce. Bring to a boil.

7. Add the cornstarch mixture and stir until the sauce thickens and becomes glossy.

8. Add the spring onions at the end and give everything a quick toss.

Serving

Serve with jasmine rice or noodles. The dish can be topped with sesame seeds, fresh cilantro, or chili to taste.

Tips

Cooking over high heat gives the best flavor and texture. Oyster mushrooms absorb flavors well and develop a rich, juicy texture when cooked at high heat.