Description
A delicious stir-fry dish featuring tender chicken and fresh vegetables, all coated in a savory sauce.
Ingredients
Scale
- 1 pound boneless skinless chicken breasts (or boneless skinless chicken thighs)
- 1 large egg white
- 1 tablespoon low sodium soy sauce (for marinade)
- 1 tablespoon cornstarch (for marinade)
- ½ cup low-sodium chicken broth
- ¼ cup Mirin
- 1 tablespoon oyster sauce
- 1 teaspoon toasted sesame oil
- 2 cloves garlic (minced)
- 1 teaspoon freshly grated ginger
- 1 teaspoon brown sugar (or honey)
- 1 tablespoon low sodium soy sauce (for sauce)
- 1 tablespoon cornstarch (for sauce)
- 1 tablespoon neutral oil (divided)
- 8 ounces button mushrooms (sliced)
- ½ cup sliced carrots
- ½ cup halved snow peas
- 8 ounces bamboo shoot strips (drained and rinsed)
Instructions
- Place the chicken into the freezer for 10-15 minutes to make it easier to thinly slice.
- While the chicken is in the freezer, whisk together egg white, low sodium soy sauce, and cornstarch in a medium mixing bowl until the cornstarch is dissolved.
- Remove the chicken from the freezer and thinly slice it against the grain. Toss the chicken slices in the cornstarch mixture to coat and refrigerate for 10 minutes or up to 1 hour.
- Prepare the sauce by whisking together chicken broth, Mirin, oyster sauce, toasted sesame oil, minced garlic, grated ginger, brown sugar, low sodium soy sauce, and cornstarch in a small bowl until the cornstarch has dissolved.
- Heat ½ tablespoon of oil in a large wok or skillet over medium-high heat until shimmering.
- Remove the chicken from the marinade, letting excess marinade drip back into the bowl. Add the chicken to the pan and stir-fry until nearly cooked through and golden, about 2 minutes. Remove the chicken and wipe out the pan.
- Add the remaining ½ tablespoon of oil to the pan. Add sliced mushrooms and stir-fry for 1 minute. Then, add in the carrots and snow peas and stir-fry until crisp tender, about 2-3 minutes.
- Whisk the sauce again and add it to the skillet along with the cooked chicken and bamboo shoot strips. Simmer, stirring constantly, until thickened and glossy, about 2 minutes.
- Serve over rice or cauliflower rice.
Notes
- For additional flavor, consider adding chopped green onions or sesame seeds as a garnish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg