Delicious mushrooms and succulent chicken! Serve with rice or noodles, this will go down a treat at dinner time. You can always use leftover chicken from if you wish, it will still taste really good!
Time: Prep 10 mins / Cooking 8 mins
Prepare vegetables before beginning cooking instructions
Prepare the stock
Cut the chicken into cubes and fry in a wok for three minutes. Once cooked, place it in a dish to the side and begin cooking instructions. Alternatively you could use leftover chicken from your roast.
Prepare cornflour mixture
Heat oil in a wok on high heat, until hot.
Add onions and garlic and fry for 1 minute, be careful not to burn the garlic.
Next add in the mushrooms and chicken and fry for two minutes
Pour in one ladle of chicken stock and leave for two minutes or until it is starting to boil.
Then gradually add the 2 tablespoons of cornflour mixture. Once this mixture is well incorporated the sauce should thicken. See our How To section on thickening sauces for more details on this.
Add salt, soya sauce and oyster sauce and serve.