Easy Chicken Mushroom Pan (Print Version)

# Ingredients:

→ Chicken essentials

01 - 2 tablespoons olive oil
02 - 1 tablespoon cornstarch
03 - 0.5 teaspoon garlic powder
04 - 1 tablespoon soy sauce
05 - 0.5 teaspoon ground black pepper
06 - 1 teaspoon kosher salt
07 - 450 g boneless chicken breast, no skin, cut thinly across the grain

→ Veggie fixings

08 - 1 large garlic clove, finely chopped
09 - 225 g canned sliced bamboo shoots, drained
10 - 225 g fresh mushrooms, cut up
11 - 225 g canned water chestnuts, drained
12 - 240 ml snow peas
13 - 2 large carrots, thinly sliced
14 - 2 tablespoons olive oil

→ Sauce mix

15 - 1 tablespoon sesame oil
16 - 0.5 tablespoon brown sugar
17 - 0.5 tablespoon cornstarch
18 - 120 ml chicken broth, low-salt
19 - 1 tablespoon fresh ginger, grated
20 - 2 big garlic cloves, minced
21 - 2 tablespoons soy sauce

→ Toppings

22 - Sesame seeds for sprinkling
23 - Green onions, chopped up for on top

# Instructions:

01 - Toss the cut chicken with cornstarch, a dash of garlic powder, soy sauce, black pepper, and salt in a bowl. Stir well so everything’s covered.
02 - Pour 2 tablespoons olive oil into a big skillet or wok and heat it up on medium-high. Drop in the chicken and let it brown for about 3–4 minutes each side until it looks golden and isn’t raw. Scoop the chicken out and keep it aside for later.
03 - With your pan still hot, add 2 more tablespoons olive oil. Stir in garlic first, then bamboo shoots, mushrooms, water chestnuts, snow peas, and lastly the carrot slices. Fry it all together for about 5–6 minutes, stirring around, until they start getting tender but are still a bit crunchy.
04 - While your veggies work, grab a small bowl and whisk up the soy sauce, garlic, ginger, broth, cornstarch, sugar, and that splash of sesame oil until it’s smooth.
05 - Slide the cooked chicken back into the pan with the veggies. Pour the sauce all over and give it a good toss. Let it simmer a couple of minutes so the sauce thickens up.
06 - Spoon it out right away. Toss some chopped green onions and a sprinkle of sesame seeds over the top.

# Notes:

01 - Cut the chicken across the grain — it’ll turn out softer and cook super fast.
02 - If you leave the veggies just a bit crisp, they taste way better.
03 - Prepping everything before you start makes stir-frying a breeze.

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