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Chicken & Mushrooms

Ingredients

1. 200g (7oz) portobello mushrooms
2. 1 tbsp groundnut oil
3. 3 garlic cloves, crushed
4. ½ tsp finely chopped ginger
5. 2 chicken breast fillets, thinly sliced
6. 2 tbsp oyster sauce
7. 1 tbsp dark soy sauce
8. 1 tbsp light soy sauce
9. 1/4 tsp salt
10. 1/4 tsp white pepper
11. 1 tsp granulated sugar
12. 80ml (½ cup) chicken stock
13. 1 tbsp cornflour (cornstarch) mixed with 2 tbsp water
14. 1 tsp sesame oil

Methodology

1. Cut the mushrooms into bite-sized pieces if necessary.
2. Place a wok over a medium-high heat, add the groundnut oil, garlic and ginger and fry for
   about 30 seconds until fragrant.
3. Add the chicken and stir-fry for 2 minutes
4. Add the mushrooms and stir-fry for a further minute.
5. Add the oyster sauce, soy sauce, salt, white pepper, sugar and chicken stock and mix well.
6. Bring the sauce to the boil and allow to reduce by a third – this will take about 2 minutes.
7. Pour in the cornflour (cornstarch) mixture to thicken – stir
8. Add the sesame oil.
9. Serve

Serve with rice and vegetables in oyster sauce