You can cook this chicken recipe in a wok or a suitable pan such as a large frying pan. The important thing is
to give the marinade enough time to permeate the meat.
It cooks very quickly, so have your rice ready for serving and your greens prepared by the time you add the chicken to the pan.
Four people will need:
8 chicken thigh fillets, cut into bite-sized pieces
2tsp soy sauce
2tsp oyster sauce
2tsp cornstarch
½ tsp of sugar
½ tsp sesame oil
Oil for cooking
1 onion, chopped
150g shitake or oyster mushrooms, sliced
Mix the first six ingredients in a suitable bowl and leave in the refrigerator for at least 1 hour.
Heat a wok and add about 1 tablespoonful of oil. Toss in the onion and stir-fry until it’s soft, but not burnt. Add a little more oil and then
the mushrooms. Toss briskly. The mushrooms will soak up all the oil but don’t worry about this and don’t add extra.
Sprinkle a little salt over the mushrooms as you cook them on high heat for about one minute. Remove them from the pan, add a further
tablespoon or so of oil and toss in the chicken. Stir-fry over a high heat until cooked.
Remove from the heat and add back in the mushroom/onion mixture. Heat through over moderate heat.
