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A quick, one-wok, healthy weekday dinner. Extremely satisfying meal for one or more. Goes deliciously with a bowl of steamed rice. For those who're watching waistlines, adding more enoki mushrooms gives the illusion it's a noodle stir-fry and doesn't need any carbs.
Season chicken with marinade (A) for 20–30 minutes.
Heat wok till very hot, add oil, add chicken, then sprinkle in the cooking wine. Stirfry briskly. Pour in sauce (B) and cover the wok. Add carrots. Cook for 3-4 minutes.
Remove the cover and add snow peas. Fry for 1-2 minutes then add assorted mushrooms. Toss for 1-2 minutes until cooked. Dish out to serve. Sprinkle spring onions for garnish.
To make this dish vegetarian, use vegetarian oyster sauce and vegetable stock granules, omit egg white and replace chicken with firm tofu. Equally delicious!!
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