Copy-cat Chinese Mushroom Chicken
When you are missing the traditional ingredients for this American take-out favorite, make this version with Hoisin sauce.
Equipment
- 1 large cutting board
- 1 chef's knife
- measuring cups and spoons
- 1 medium bowl
- 1 small bowl
- 1 medium saucepan
- 1 Colander
- 1 5-quart stainless steel saute pan
- 1 large plate
Ingredients
Stir Fry Ingredients
- 1 lb chicken thighs cut into 1" pieces
- ¼ tsp white pepper
- ½ tsp salt
- 1 tbsp canola oil or neutral-tasting oil
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 1 medium zucchini cut into ½" quartered circles
- 8 ounces mushrooms halved
- 1" fresh ginger peeled and diced (or ¼ tsp ground ginger added to the sauce)
Sauce
- 2½ tbsp soy sauce
- ½ tbsp hoisin sauce
- ¼ tsp white pepper
- ½ stick dashi powder (about 2 g to 3 g)
- ½ cup water
- ½ tbsp cornstarch
Oil
- ¼ cup canola oil or neutral-tasting oil
Instructions
- Cut the chicken thigh into 1-inch pieces and place into a medium bowl. Add the white pepper, salt, canola oil, sesame oil, and cornstarch, mix well, and marinate for at least 10 minutes, up to 30 minutes.
- In a small bowl, add the soy sauce, hoisin sauce, white pepper, sugar, dashi powder, water, and cornstarch. Mix until well combined and set aside.
- Chop your vegetables while the chicken marinates.
- Put water into a medium pot and bring water to a boil. Add the zucchini and blanch for 10 to 20 seconds. Drain zucchini in a colander and set aside.
- In the 5-quart stainless steel saute pan, heat the ¼ cup of canola oil until it just starts to smoke. Carefully drop the chicken into the oil and cook for 2 to3 minutes. Don’t touch the chicken for the first minute, then stir constantly for the remaining time. Remove chicken and set aside on a plate or bowl.
- Add the mushrooms, garlic, and ginger to the pan and cook for 2 minutes, stirring frequently so the garlic and ginger don’t burn.
- Add the chicken, zucchini, and sauce to the pan. Mix well to combine for about 1 to 2 minutes or until the sauce is thick. Serve immediately.
Video
Notes
Tips and Tricks
Does this work with chicken breast?
Yes, you can swap the chicken thighs for breast meat. Chicken thighs are a little more forgiving and are still tender if you slightly over cook it. Chicken breasts can easily get tough if overcooked so watch the chicken while its cooking and don’t put it back with the vegetables too early.
Can I swap other vegetables?
Yes, you can blanch string beans chopped into 1-inch pieces or broccoli florets instead of zucchini.
Swapping out the mushrooms no longer makes this dish Mushroom Chicken. However, you will still have a great tasting stir fry if you use eggplant or bell peppers instead of mushrooms.
Do I have to use so much oil?
Yes, you do need quite a bit of oil so the chicken doesn’t stick to the stainless-steel pan. If you are using a wok or non-stick pan, you might be able to use a little less oil. However, the amount of oil does help create tender moist chicken. The less oil you use, the tougher your cooked chicken will be.