Chicken breast with mushrooms and spring onions

Ingredients for 3 servings:

• 1 tbsp cornstarch
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp cooking wine, Chinese, alternatively sherry, dry
• 3 tbsp soy sauce, light
• 1 tbsp soy sauce, dark
• 1 tbsp oyster sauce
• 1 tbsp sesame oil, roasted
• 2 pieces of chicken breast
• 250 g mushrooms
• 4 spring onions
• Rapeseed oil or sunflower oil for frying
• Water
• e.g. jasmine rice or Asian noodles as a side dish

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 35 minutes

Asian wok dish

Mix the marinade ingredients together well in a bowl until the cornstarch has dissolved. Cut the chicken breast into even, bite-sized pieces, toss with the marinade, and refrigerate for one hour, preferably in the refrigerator. Slice the washed spring onions into rings, keeping the firm white parts and the green parts separate. Clean and quarter the mushrooms. Heat a wok or deep-sided frying pan over medium-high heat and sauté the mushrooms without fat, stirring occasionally, until they are well browned and have lost their water. Then add a little oil to the wok and briefly sauté the white parts of the spring onions. Remove the mushrooms and spring onions from the wok. Heat a little more oil in the wok and sauté the marinated chicken breast, stirring occasionally. If the marinade thickens too much while sautéing, add enough water until the sauce reaches the desired consistency. Finally, add the sautéed mushrooms, spring onions, and the remaining green parts of the spring onions. Mix everything well and heat briefly again. Serve the finished dish with cooked jasmine rice or noodles.