Ingredients
Chicken Marinade
- 1 lb chicken breast, thinly sliced (about ¼ inch thick)
- 1 tablespoon soy sauce
- 1½ tablespoons Shaoxing wine (or cooking wine substitute)
- 2 teaspoons cornstarch
- ½ teaspoon brown sugar
Sauce
- 3 tablespoons chicken stock
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1½ teaspoons brown sugar
- 1 teaspoon cornstarch
- 1 teaspoon Chinese black vinegar (or rice vinegar substitute)
- 1 teaspoon sesame oil
Vegetables and Aromatics
- 2 cups mushrooms, sliced
- 1 zucchini, cut into half circles
- 2 cloves garlic, minced
- ¾ teaspoon fresh ginger, grated
Other
- 1 tablespoon vegetable oil
- Sesame seeds, for garnish
Instructions
- Marinate the Chicken: In a medium bowl, combine the soy sauce, Shaoxing wine, cornstarch, and brown sugar for the marinade. Add the thinly sliced chicken breast and toss to coat evenly. Ideally, let the chicken marinate in the refrigerator for at least 30 minutes or up to overnight for best flavor. If short on time, let it marinate while prepping other ingredients.
- Prepare the Sauce: In a small bowl, whisk together chicken stock, soy sauce, oyster sauce, brown sugar, cornstarch, black vinegar, and sesame oil. Set aside so the cornstarch settles evenly.
- Cook the Chicken: Heat a wok or large skillet over high heat until very hot. Add vegetable oil and arrange the chicken pieces in a single layer, avoiding crowding the pan. Let the chicken sear undisturbed for 30 seconds to 1 minute until golden brown, then flip and sear the other side. Remove the cooked chicken from the pan and set aside.
- Sauté Vegetables: To the same pan, add mushrooms and zucchini and sauté over medium-high heat for 2 to 3 minutes until slightly softened.
- Combine & Simmer: Reduce heat to medium, return the chicken to the pan, then pour in the prepared sauce. Stir quickly to distribute the sauce while it thickens over 1 to 2 minutes. Use less sauce if preferred by adding half the amount.
- Finish and Serve: Once the sauce has thickened and coated everything evenly, sprinkle with sesame seeds as a garnish. Serve immediately for best taste and texture.
Notes
- Marinating the chicken overnight enhances flavor and tenderness but is optional for quick preparation.
- Use Shaoxing wine for authentic flavor or substitute with dry cooking wine if unavailable.
- Don’t crowd the pan when searing chicken to ensure a good caramelized crust.
- Stir the sauce before adding as cornstarch can settle at the bottom.
- Feel free to adjust the amount of sauce depending on your preference for sauciness.
- Chinese black vinegar can be replaced with rice vinegar but will alter the flavor slightly.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
