White Mushroom Chicken Stir-Fry | Flavorful, Tender And Juicy Chicken Stir Fry Recipe

Video Description

### Ingredients: - 9 ounces chicken breast - 9 ounces white mushrooms ### Cooking Instructions: **Preparing the Chicken Breast:** 1. Today we’re working with chicken breast, but feel free to swap in some thigh meat if that's what you've got. First, let's trim the breast by removing any tough bits. Then, we'll slice it in half, cut it into strips, and finally, chop it into bite-sized cubes. **Marinating the Chicken:** 2. Next, let’s marinate our chicken. Add 1 tablespoon of cooking wine to bring out the fresh flavor. Add 1/4 teaspoon of salt and 1 tablespoon of soy sauce to give it a good base flavor. Use your hands to gently toss and mix everything together. You want the marinade to be thoroughly absorbed by the chicken. Keep mixing until it sticks to your hands a bit. Adding a half egg white can help make the chicken more tender and juicy. Mixing in 1/2 tablespoon of cornstarch will help lock in the moisture, so the chicken doesn't dry out during cooking. Finally, add 1/2 tablespoon of cooking oil - this will prevent the pieces from sticking together when we cook them later. Let the chicken marinate for about 30 minutes to allow the flavors to fully develop. **Preparing the Mushrooms:** 3. While the chicken is marinating, let’s get our mushrooms ready. Wipe them gently with a damp paper towel to remove dirt—avoid soaking them to prevent sogginess. If they’re quite dirty, a small knife can help peel off the outer layer. For cleaner cuts and better texture, you can remove the stems if you don’t like them. Cut larger mushrooms into quarters and smaller ones into halves. **Cooking the Mushrooms:** 4. Next, it's time to cook the mushrooms. Start by adding the prepared mushrooms directly into the pan. Keep the heat at medium. You might be wondering why I’m not adding any cooking oil. The reason is that mushrooms have a high water content and a spongy structure, which makes them less likely to burn. Also, since we’ll be continuing to cook the mushrooms in later steps, cooking them without oil is a healthier option. 5. Stir the mushrooms occasionally. At first, you’ll notice the mushrooms changing color. This is the initial stage as they start to cook. Continue stirring. Soon, you’ll see the mushrooms releasing water. This is good because we want to remove as much moisture as possible to improve their texture. 6. As the water evaporates, the mushrooms will shrink in size and start to caramelize. This process enhances their flavor and gives them a better texture. Keep stirring occasionally until the mushrooms are nicely browned and most of the water has evaporated. **Cooking the Chicken:** 7. Next, it’s time to cook the chicken breast. I’m adding enough cooking oil to cover the bottom of the pan and heating it over medium-high heat. You might think this is a lot of oil, but there's a reason for it. Using more oil and getting it to the right temperature helps to quickly seal the starch on the chicken’s surface, locking in the moisture and preventing the chicken from becoming dry. This also reduces the cooking time, making the chicken juicier. 8. When the oil starts to smoke slightly or when you insert a chopstick into the oil and bubbles form rapidly around it, it's ready. Add the marinated chicken breast. As soon as the chicken starts to change color around the edges, quickly break it apart and stir-fry until all the pieces are mostly colored. Cook for about a minute until the chicken is seventy percent done. 9. Immediately remove the chicken from the pan and drain the excess oil. Don’t worry, we won’t end up with greasy chicken! **Final Cooking Steps:** 10. Alright, let's get started. First, preheat your pan over medium heat. Once it's nice and hot, add 1 tablespoon of cooking oil. Next, add the minced garlic and ginger, and sauté until they release their amazing aroma. Next, turn the heat down to low and add your prepped mushrooms, bell peppers, and chicken breast. 11. Alright, now let's move on to seasoning this dish! Add 1/4 teaspoon of salt, 1/4 teaspoon of sugar, 1/8 teaspoon of white pepper, 1 tablespoon of soy sauce, and 1 teaspoon of oyster sauce. Crank up the heat to medium-high and stir-fry everything together until it all blends beautifully. 12. Finally, let’s thicken our stir-fry with some cornstarch slurry. Add it a little at a time until you reach your desired consistency. This will make the sauce cling beautifully to every piece. —-Timestamps— 00:00 - Introduction 00:13 - Preparing the Chicken Breast 00:38 - How To Marinating the Chicken 01:31 - How to clean the Mushrooms 02:14 - How to Cooking the Mushrooms 03:21 - Cooking the Chicken 04:20 - Final Cooking Steps