Mushroom Chicken Recipe (with Video)

Marinating the Chicken
1. Cut chicken breast into 1" pieces and marinate with white pepper, salt, Shaoxing wine, avocado oil, sesame oil, and cornstarch for 30 minutes.
Preparing the Sauce
1. Premix your sauce by combining soy sauce, oyster sauce, white pepper, sugar, msg, chicken stock, and cornstarch.
2. Mix until combined and set aside.
Preparing the Vegetables
1. Chop garlic and ginger and set aside, then cut zucchini and mushroom to similar size pieces as the chicken.
2. In a pot of boiling water, blanch zucchini for 10 seconds and remove and drain thoroughly.
Cooking the Chicken
1. In a hot pan or wok over high heat, heat 1 cup of avocado oil until smoking (about 450F), then carefully drop the chicken in the oil and velvet for 1-2 minutes until pieces are cooked through.
2. Remove and set aside in a bowl.
Sautéing the Vegetables
1. Reserve 2 tbsp of frying oil, and sauté garlic and ginger for 15 seconds.
2. Add the mushrooms, then stir fry for 1-2 minutes or until the mushrooms begin to brown, then add back the chicken.
Final Steps
1. Add the premixed sauce and combine.
2. The sauce will thicken after just a few seconds.
3. Finally, add back your blanched zucchini and give it a final toss.
4. Finish with a tsp of sesame oil, give it a final mix and serve with freshly steamed rice.
5. Enjoy!