A vibrant mix of vegetables and tender slices of chicken all smothered in a light, flavorful gravy.
Ingredients
5 tablespoons oyster sauce, divided
4 tablespoons canola or vegetable oil, divided
3 tablespoons cornstarch, divided
1 tablespoon water
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1 1/4 cups low-sodium chicken broth
1 tablespoon granulated sugar
1 medium carrot, peeled and thinly sliced crosswise on a slight diagonal
3 cloves garlic, finely chopped
2 teaspoons peeled and finely grated ginger (from a 1-inch piece)
8 ounces white button mushrooms, trimmed and sliced 1/2-inch thick
4 ounces snow peas, trimmed and halved crosswise
1 (8-ounce) can sliced bamboo shoots, drained and rinsed
1 (8-ounce) can sliced water chestnuts, drained and rinsed
1 tablespoon Shaoxing wine or dry sherry
Kosher salt
Cooked white rice, for serving
Instructions
Stir 2 tablespoons of the oyster sauce, 1 tablespoon of the canola oil, 1 tablespoon of the cornstarch, and 1 tablespoon water together in a medium bowl until the cornstarch is suspended. Stir in 1 pound cut boneless, skinless chicken thighs until the chicken is evenly coated.
Whisk the remaining 3 tablespoons oyster sauce, 2 tablespoons cornstarch, 1 1/4 cups low-sodium chicken broth, and 1 tablespoon granulated sugar together in a second medium bowl until the cornstarch is suspended.
Heat 2 tablespoons of the canola oil in a wok or large (12-inch) skillet over medium-high heat until shimmering. Add the chicken in an even layer and cook undisturbed until browned on the bottom, 2 to 3 minutes. Flip the chicken and cook until the second side is browned, about 2 minutes more. Return to the bowl (the chicken may not be cooked through).
Drizzle the remaining 1 tablespoon canola oil into the pan. Add 1 peeled and thinly sliced medium carrot, 3 finely chopped garlic cloves, and 2 teaspoons peeled and finely grated ginger. Stir-fry until the garlic is starting to brown, about 1 minute.
Stir in 8 ounces sliced white button mushrooms and 4 ounces halved snow peas. Return the chicken and any accumulated juices to the pan. Add 1 drained and rinsed (8-ounce) can sliced bamboo shoots and 1 drained and rinsed (8-ounce) can sliced water chestnuts. Stir-fry until combined. Drizzle in 1 tablespoon Shaoxing wine and scrape any browned bits from the bottom of the pan.
Reduce the heat to medium. Re-whisk the chicken broth mixture, then pour into the pan. Toss until combined. Cover and simmer, stirring occasionally, until the sauce thickens and clings to the chicken and vegetables, 3 to 4 minutes. Taste and season with kosher salt as needed. Serve with cooked white rice.
