Prepare Ahead
Starting with boneless chicken (thighs or breast) cut the chicken into thin medallions. The size is roughly 1/4 inch thick and roughly 1.5 to 2 in diameter.
Similar in size to the chicken, slice the carrot in 1/8" in wedges on the bias forming what looks like carrot chips. Break apart the broccoli into bite sizes pieces. Chop onions by 6 cuts creating large bite-size pedals. Thickly slice mushrooms roughly 1/4" in thickness. Alternatively, using smaller mushrooms can be halved or left whole. Roughly chop the garlic.
Begin by marinating and velveting the chicken 20-30 minutes ahead of cooking.
Ingredients
Main
2 Chicken breasts (or 4 large thighs) cut into 2" in by 1/4" in medallions
2-3 Fresh Garlic cloves chopped small, but not quite minced
Roughly 15 button or cremini Mushrooms. sliced, halved, or whole
Roughly 12 Broccoli tops (Or broccolini)
1 Large Carrot
1 medium onion
2 Scallions sliced on the bias for optional garnish
2 Tbsp Neutral Cooking Oil divided into 2 halves (Peanut, Canola, or Vegetable Oil)
1 1/2 cups of water
Marinade
1/2 tsp cornstarch (or potato starch)
1 tsp white pepper
1 tsp Salt
2 tsp Neutral Cooking Oil (Peanut, Canola, or Vegetable Oil)
1 Tbsp Water
Sauce
1 Tbsp Oyster Sauce
1/2 tsp cornstarch (or potato starch)
1/4 C Water (set aside to add after the sauce)
Directions
- Start by cutting the chicken, and vegetables. Then add the marinade to the chicken and stir until the chicken has absorbed the marinade. This will tenderize the chicken as it rests for 10-20min. Then, combine all the ingredients for the sauce and set the sauce aside.
- Prepare a wok or large frying pan by heating 1 tbsp of cooking oil to a high temp. Add the onion pedals and mushrooms. Cook until the onions are lightly charred and still have some crunch. Remove from heat and set aside in an empty bowl.
- Add the wok back to the heat bringing 1 1/2 cups of water to a boil. Once boiling, add the broccoli. After 30 seconds, add the carrot slices and cook for an additional minute. Add to another empty bowl and set aside.
- Add the wok back to the heat bringing the remaining tablespoon of oil to a high temp. Add the chicken to the oil and cook until just beyond the pink stage 2-3 minutes. Add in the chopped garlic and veggies and toss. After tossing, add the sauce and cook for an additional 3-5 minutes while the sauce thickens and the chicken finishes cooking.
- Serve immediately over rice, noodles, or on its own, and garnish with scallions.
Tools and Vessels
Wok or large frying pan
Stirring spoons and spatulas
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