This recipe was a staple midweek meal when I was at school. Utterly delicious, I’ve been eating this stirfry for over a decade now and I’m still not tired of it! Now it’s a tiny bit fiddlier than my usual but not by much at all, it still falls in the realm of quick and easy.
2 chicken breasts, sliced into strips
3 tbsp oyster sauce
1 tbsp dark soy sauce
4 fl oz hot chicken stock
2 tsp lemon juice
2 cloves of garlic, finely chopped
6-8 mushrooms, sliced (I used 1 small can of straw mushrooms from the Chinese Supermarket)
4 oz mange tout or sugar snap peas (I grew mine myself!)
1 tsp cornflour
1 tbsp sesame oil
– Heat a little oil in a frying pan or wok, then cook the chicken until just cooked.
– Add the mushrooms and garlic and stirfry until the mushrooms are just cooked.
– Add the peas and stir to distribute.
– Add the oyster sauce, soy sauce, chicken stock and lemon juice and stir until well combined and everything is coated. Alternatively you can mix it up in a jug first then pour it over the chicken.
– Simmer for about 8 minutes.
– Mix the cornflour with a little water then add to the sauce and stir until it thickens.
– Serve with Basmati rice.