"Mushroom Chicken Stir-Fry"
1/2 cup chicken stock
1 teaspoon oyster sauce
1 teaspoon sesame oil
1 teaspoon rice vinegar
1/4 teaspoon truffle-infused olive oil
1 tablespoon cornstarch
1 pound skinless, boneless chicken thighs
1/2 sweet onion
8-ounce package baby bella mushrooms
1 can bamboo shoots
2 cloves of garlic
1 thumb of ginger
2 tablespoons sunflower oil
In a small bowl, combine 1/2 cup chicken stock, 1 teaspoon oyster sauce, 1 teaspoon sesame oil, 1 teaspoon rice vinegar, and 1 tablespoon cornstarch. Stir until the cornstarch dissolves. Set aside.
Take 1 pound skinless, boneless chicken thighs and cut them into bite-sized pieces. Set aside.
Slice 1/2 sweet onion into half-circles. They will break apart into crescents as they cook. Set aside.
Wash 8 ounces of baby bella mushrooms, gill-side down so they don't get soggy, Cut into bite-sized pieces. Set aside.
Open and drain the can of bamboo shoots. Set aside.
Heat the wok.
Peel and mince 2 cloves of garlic. Mince 1 thumb of ginger; you don't need to peel it unless you just want to. Put in a small bowl (make sure your bamboo spatula fits inside) and set aside.
Put 2 tablespoons of sunflower oil in the hot wok and stir to coat. Add the minced garlic and ginger. Stir-fry briefly.
Add the sliced onion. Stir-fry until the slices break apart and start to look translucent, but not all the way done.
Put in the baby bella mushrooms. Stir-fry until they darken and start to soften, but not all the way done.
Add the chicken thighs. Stir-fry until they turn white.
Put in the bamboo shoots. Stir-fry briefly until warmed.
Pour the sauce over the chicken and mushrooms. It will pool in the bottom of the wok. Stir-fry until the sauce thickens and turns glossy, sticking to the other ingredients. Use the edge of the spatula to cut through a piece of chicken and make sure it's fully cooked.
Serve over rice, noodles, or another starch.
This brown sauce has a great Chinese flavor, but it's not so strong that it overwhelms the other ingredients. I definitely like using chicken stock as a base. Oyster sauce goes well with dark meat chicken. Truffle-infused olive oil adds rich, earthy mushroom flavor to bring out the best in the baby bellas. A little bit goes a long way.
Using chicken thighs instead of breasts gives the meat a similar texture as the mushrooms, moist and a little chewy. We actually had 1 1/4 pounds given the size of package available, which was a bit much, but okay.
Baby bella mushrooms have a nice dark flavor that works well in this recipe, and they are much easier to find than most Chinese mushrooms. If you can get shiitake or other Chinese mushrooms, however, feel free to use those instead of or in addition to baby bellas. White button mushrooms will also work, just don't have as much flavor.
Bamboo shoots are tender-crunchy with a tangy taste that contrasts with the savory notes and works with the rice vinegar in the sauce to brighten flavors.
Overall, we really enjoyed this recipe. It came out very much like mushroom chicken from a Chinese restaurant, but with a more complex flavor due to the lighter sauce.