Ingredients

• 1 pound (300 g) boneless skinless chicken breast (or thighs), sliced to 1/4” (5mm) thickness (about 1 chicken breast or 2 thighs)

Marinade

• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon cornstarch

Sauce

• 3 tablespoons oyster sauce
• 2 tablespoons Shaoxing wine (or dry sherry)
• 2 tablespoons soy sauce
• 1/3 cup chicken stock
• 2 teaspoons sugar (optional)
• 2 teaspoons cornstarch

Stir fry

• 2 to 3 tablespoons olive oil
• 1/2 lbs (225 g) mushrooms (white or baby portabella)
• 3 cloves garlic , chopped
• 2 green onions , chopped
• 1 chopped serrano pepper
• broccoli (steamed or sauteed)

Instructions

• Combine chicken and all the marinade ingredients in a big bowl. Stir to mix well. Let marinate for 15 minutes while preparing the other ingredients.
• Combine all the sauce ingredients in a medium-sized bowl. Stir to mix well.
• Heat oil in skillet saute broccoli and add water cover to steam
• Heat oil in another large skillet over medium-high heat until hot. Spread the chicken in the skillet in a single layer. Sear until the bottom turns golden without moving it, 1 minute or so. Stir and flip to cook the other side, until turns golden, another minute or so. Transfer the cooked chicken pieces to a big plate and set aside.
• Add the remaining 1 tablespoon oil and the mushrooms. Cook and stir until the mushrooms are cooked through and the liquid evaporated.
• Add the broccoli and then garlic, serrano, and onion. Drizzle with a bit more oil if the pan looks dry. Stir and cook for a minute.
• Stir the sauce again to thoroughly dissolve the cornstarch and pour it into the pan. Stir a few times until the sauce thickens.
• Add the chicken back into the skillet. Stir to coat everything well with the sauce. Immediately transfer everything to a big plate.