Chicken Mushroom Stir Fry

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 42.

	this recipe	typical
liquid	12%	22%
sweetener	14%	2%
thickener	2%	1%
aromatics	134%	2%
vegetables and beans	76%	53%
fat	0%	2%
acid	2%	0%

Where it stands out

• #1 of 42 for sauce cling

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

454 g	1 pound chicken breast (boneless skinless, thinly sliced)
8 g	1 tablespoon cornstarch
2 g	1/2 teaspoon baking soda
	1 tablespoon Shaoxing wine
16 g	1 tablespoon soy sauce (low sodium)
51 g	3 tablespoons oyster sauce
32 g	2 tablespoons soy sauce (low sodium)
5 g	1 teaspoon dark soy sauce
13 g	1 tablespoon brown sugar (packed)
10 g	2 teaspoons rice vinegar
4 g	1 teaspoon sesame oil
18 g	2 tablespoons peanut oil
150 g	1 large onion (sliced)
9 g	3 cloves garlic (sliced)
2 g	2 inch ginger piece (julienned)
227 g	8 ounces white mushrooms (cremini or shiitake, sliced)
120 g	1 small red bell pepper (thinly sliced)
450 g	3 green onions (sliced)

Method: 5 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I never leave reviews on sites, but this time I had to. I have been searching for a basic stir fry - I had a chicken breast and a ton of shiitake and oyster mushrooms. I usually use Cooks Illustrated and Milkstreet recipes, that have never given me a decent st” — a cook, 5.0★

“We enjoyed the dish, will make it again, however, most ingredients were not part of my normal inventory. I bought a new wok to make this. My new cook top has a special burner for woks. Prep was almost 2 hours, you should say this in your write up, but will pro” — a cook, 5.0★