Fast Stir-Fried Chicken With Mushrooms and Oyster Sauce Step By Step Visual Guide

This quick, simple stir-fry features fresh and dried mushrooms for maximum flavor and chicken that's been water-velveted — an easy technique that guarantees tender, silky meat. The combination of cremini, shiitake, and wood ear mushrooms creates layers of texture, while the oyster sauce-based glaze ties everything together with savory depth. Originally from the "Classic 1000 Chinese Recipes" cookbook collection, this version has been refined by Serious Eats food writer Shao Zhi Zhong using the water-velveting technique for home cooks. Serves: 2 Calories per serving: 418 Total Time: Approximately 45 minutes (including 30 minutes marinating) Ingredients For the Velveted Chicken: 3/4 pound (340g) boneless, skinless chicken breast, cut into thin strips 1 egg white 1 tablespoon cornstarch 1 tablespoon rice wine (Shaoxing wine) 1/4 teaspoon salt 1 teaspoon vegetable oil (for the water-velveting) For the Sauce: 1 teaspoon cornstarch 1 teaspoon sesame oil 2 teaspoons oyster sauce 1 teaspoon soy sauce 1 medium clove garlic, finely minced 2 tablespoons water For the Stir-Fry: 2 tablespoons vegetable, canola, or peanut oil, divided 1/2 pound (225g) mixed fresh mushrooms (cremini, shiitake, enoki, and/or oyster), sliced about 1/4 inch thick 1/4 cup dried wood ear mushrooms, rehydrated in warm water for 15 minutes, then drained (large pieces halved) Salt to taste Cooked white rice, for serving Preparation Steps Cut the chicken: Slice boneless, skinless chicken breast into thin strips, cutting diagonally across the grain for maximum tenderness. Velvet the chicken (marinate): In a small bowl, thoroughly combine egg white, 1 tablespoon cornstarch, 1 tablespoon rice wine, and 1/4 teaspoon salt. Place chicken strips in a bowl and add the cornstarch mixture, tossing to combine until evenly coated. Refrigerate for 30 minutes. Rehydrate wood ear mushrooms: Place dried wood ear mushrooms in a bowl of warm water and soak for 15 minutes. Drain well and halve any large pieces. Slice fresh mushrooms: Slice the mixed fresh mushrooms (cremini, shiitake, enoki, and/or oyster) about 1/4 inch thick. Prepare the sauce: In a small bowl, mix together 1 teaspoon cornstarch, 1 teaspoon sesame oil, 2 teaspoons oyster sauce, 1 teaspoon soy sauce, finely minced garlic, and 2 tablespoons water. Stir until well combined and set aside. Cooking Steps Water-velvet the chicken: Fill a wok with water and bring to a boil, then add 1 teaspoon of oil. Add the marinated chicken strips and, separating pieces with chopsticks or a spatula, cook until chicken is white on the outside but still raw within — about 40 seconds. Drain chicken in a colander and shake off excess water. Wipe wok clean and dry thoroughly. Stir-fry the mushrooms: Heat 1 tablespoon vegetable oil in the wok over high heat until smoking. Add the fresh mixed mushrooms and season with salt. Cook, stirring and tossing, until mushrooms have released their water — about 3 minutes. Add the rehydrated wood ear mushrooms and continue cooking until all mushrooms begin to brown — about 5 minutes. Transfer mushrooms to a plate and wipe out the wok. Stir-fry the chicken: Heat the remaining 1 tablespoon vegetable oil in the wok over high heat until smoking. Add the velveted chicken and stir-fry until chicken is almost cooked through — about 2 minutes. Combine and finish with sauce: Return the mushrooms to the wok and stir to combine with the chicken. Give the sauce a quick stir (the cornstarch settles), then add it to the wok. Toss everything together until the sauce thickens and evenly coats the chicken and mushrooms — about 1 minute. Transfer to a platter and serve immediately with steamed white rice. Tips & Notes Water-velveting is a home-cook-friendly alternative to the traditional oil-velveting technique. It keeps the chicken incredibly tender and silky without the mess of deep-frying. Egg white tip: To make egg white easy to measure, beat it with a fork until it has a thinner viscosity before combining with the marinade. Dried wood ear mushrooms can be found in most Asian markets. They add a unique crunchy texture that contrasts beautifully with the tender chicken. Wok heat is critical: Working in batches (mushrooms first, then chicken) ensures your wok stays hot enough for proper stir-frying on a home burner. A little oyster sauce goes a long way — be careful not to pour out too much at once.