Chinese Chicken & Mushroom Stir-Fry


For the stir-fry

  • 450g Mt Barker free range chicken stir-fry strips
  • 1½ tbsp Bicarb of soda
  • 450g Mushrooms – exotic preferably
  • 1 Clove of garlic – minced
  • 2 Spring onions – sliced

For the sauce

  • 250ml Cold chicken stock/broth
  • 3 tbsp Cornstarch
  • 2 tbsp Chinese cooking wine (shaoxing wine)
  • 2 tbsp Soy sauce
  • 1 tsp Oyster sauce
  • 2 tsp Sesame oil
  • ½ tsp Pepper
  • 1 tsp Sugar


Start with tenderising the chicken.

  1. Place strips in a bowl and sprinkle with baking soda, stir gently to coat all of the strips evenly. Then cover and let the chicken marinate for 15 minutes.
  2. Wash off the baking soda and rinse the chicken several times.
  3. Pat the chicken dry with a paper towel and set to one side.

Next, make the sauce…

Add all the sauce ingredients into a measuring jug and stir well.

For the stir fry:

  1. Pour the oil into a heavy-based frying pan and place over high heat
  2. Whilst the oil is heating up remove the roots from the spring onions and chop them up into 5cm-length chunks.
  3. Add the spring onions to the oil (be careful as it can spit) and stir fry them for 1 minute to flavour the oil.
  4. Add the chicken to the pan and cook for 2 min, stiring constantly.
  5. Add in the chopped mushrooms and stir fry for a further two minutes
  6. Add in the sliced garlic and stir constantly for a minute
  7. Give the prepared sauce another stir and then pour into the pan. The sauce will thicken quickly so stir it to coat your stir fry
  8. Serve immediately