Savory Chicken and King Oyster Mushroom Stir-Fry

1. Marinate Chicken

Combine all the marinade ingredients in a bowl, then add the chicken strips, ensuring they are thoroughly coated. Let the chicken marinate for about 20 minutes.

2. Prepare Sauce

Mix all the sauce ingredients in a separate bowl. Set this aside for later.

3. Stir-Fry Vegetables

Heat your wok over high heat for about 40 seconds and coat it with 2.5 tablespoons of peanut oil. Add the minced ginger and a pinch of salt, stirring for about 30 seconds until fragrant. Add the onions and stir-fry for one minute until they start to soften. Then, add the carrots, bamboo shoots, water chestnuts, and mushrooms, cooking each for about 1 minute in succession to ensure even cooking. Once the vegetables are cooked, transfer them to a plate and wipe the wok clean.

4. Cook Chicken

Reheat the wok and add the remaining 2 tablespoons of peanut oil. Add the minced garlic and stir for about 30 seconds. Add the marinated chicken, spreading it out in the wok. Let it sear for about 1-1.5 minutes until the edges turn white, then turn and stir the chicken for another minute. Add the Shaoxing wine and stir for another 30 seconds.

5. Combine and Serve

Return the cooked vegetables to the wok with the chicken. Make a well in the center and pour in the prepared sauce. Stir everything together for about 1.5 to 2 minutes until the sauce thickens and coats all the ingredients. Transfer the stir-fry to a serving dish and serve it hot.