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This quick and easy Mushroom Chicken Stir-Fry from @stephvnietea features tender chicken, fresh mushrooms, zucchini, and carrots all tossed in a savory, glossy sauce. It's a perfect weeknight meal for getting more veggies and protein on the table in under 30 minutes.
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Finely mince the garlic and set aside.
Peel and slice the carrot and zucchini. Set aside.
Clean the mushrooms with a damp paper towel, then trim the stems and slice them.
Thinly slice the chicken thighs into bite-sized pieces.
In a bowl with the sliced chicken, add baking soda, 1 tbsp oyster sauce, salt, white pepper, and 1/2 tsp chicken bouillon powder. Mix well to marinate and set aside.
In a separate bowl or measuring cup, prepare the sauce. Combine 1 cup water, 3 tbsp oyster sauce, Shaoxing wine, soy sauce, dark soy sauce, 1 tsp chicken bouillon powder, and sugar. Stir until combined.
Heat cooking oil in a wok or large skillet over medium-high heat.
Add the minced garlic and sauté until aromatic, about 30 seconds.
Add the marinated chicken and spread it in an even layer. Let it cook undisturbed for a minute to get a char, then stir-fry until cooked through.
Add the sliced carrots, zucchini, and mushrooms to the wok. Toss to combine with the chicken.
Pour the prepared sauce over the chicken and vegetables and bring to a boil.
In a small bowl, whisk together the cornstarch and 2 tbsp of water to create a slurry. Make sure it's well-mixed before adding.
Pour the cornstarch slurry into the wok while stirring continuously. Continue to stir until the sauce thickens and becomes glossy.
Serve immediately, either on its own or over rice.
