Steps
- Mix 225g of boneless skinless chicken thighs, cut into thin strips, with 1 tablespoon of water until absorbed. Add 1 teaspoon of canola oil, ½ teaspoon of soy sauce, and half of 2 teaspoons of cornstarch. Marinate for 20 minutes.
- Rinse 450g of mung bean sprouts, soak in cold water for 2-3 minutes, and drain thoroughly. Mix the remaining cornstarch with 2 teaspoons of water.
- Heat a wok over high heat and add two-thirds of 3 tablespoons of canola oil. Sear the chicken for 20 seconds, stir-fry for 20 seconds, and transfer to a bowl.
- Halve 4 scallions lengthwise and cut into 2in / 5cm pieces. Add the remaining oil, scallion whites, and 5 sliced fresh shiitake mushrooms to the wok; stir-fry for 10 seconds.
- Add 2 minced garlic cloves, the sprouts, 2 teaspoons of Shaoxing wine, 2 teaspoons of oyster sauce, ¾ teaspoon of salt, ¼ teaspoon of sesame oil, and ⅛ teaspoon of white pepper. Toss well.
- Return the chicken and its juices with the scallion greens. Stir-fry for 10 seconds, then add the restirred slurry when bubbling. Toss for about 15 seconds, until the sprouts start to turn translucent and the chicken reaches 165°F / 74°C.