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.
Serves 4
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.
Anna in the kitchen 
This looks incredibly tasty and I’m in the process of making it… the recipe doesn’t specify when to add the peas, I assume at the same time as the mushrooms, given the position on the ingredient list?
Oops! Thanks for catching that! You are correct, the peas and mushrooms go in together. I’ll edit it in now!
Hope you like it!