Chicken with Oyster Sauce and Mushrooms
6 tbsp vegetable oil
450g/1lb skinless, boneless chicken breasts, cut into chunks
3 tbsp oyster sauce
1 tbsp light soy sauce
100ml/3½fl oz/⅓ cup hot chicken stock
1 garlic clove, thinly sliced
225g/8oz oyster or shiitake mushrooms, sliced
125g/4oz sugarsnap peas
1 tsp cornflour (cornstarch)
salt and ground black pepper
boiled rice to serve
1 Heat 3 tbsp vegetable oil in a wok or deep frying pan. Add the chicken and stir-fry over a high heat, stirring continuously, for 2–3 minutes until lightly browned all over. Remove from the wok, drain on kitchen paper and set aside.
2 In a bowl, blend the oyster sauce with the soy sauce and hot chicken stock. Add the chicken and mix thoroughly.
3 Heat the remaining oil in the pan over a high heat and stir-fry the garlic for 30 seconds; add the mushrooms and cook for 1 minute. Add the chicken mixture, cover the wok and simmer for 5 minutes.
4 Stir in the sugarsnaps and cook for 2–3 minutes. Blend the cornflour with 1 tbsp water. Remove the wok from the heat and stir in the cornflour mixture. Return to the heat and stir until the sauce thickens.
5 Season with salt and pepper and serve with boiled rice.