Brandied Chicken And Mushrooms In Oyster Sauce

• Serves 4
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• One 1-inch piece fresh ginger, peeled and minced
• 1 medium yellow onion, thinly sliced
• 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch cubes
• 2 tablespoons Chinese rice wine or dry sherry
• 8 ounces white button or cremini mushrooms, stemmed and sliced
• 1/4 cup oyster sauce
• 1 tablespoon soy sauce
• Salt and pepper to taste
• 2 tablespoons brandy
• 1 scallion, chopped or thinly sliced for garnish

1. Heat a wok or large skillet over medium-high heat. Add the oil and swirl to coat the base. Add the garlic and ginger and cook until just fragrant, about 30 seconds. Add the onion and stir-fry until soft and translucent, 2 to 3 minutes.
2. Add the chicken and cook, stirring, until no longer pink, 2 to 3 minutes. Swirl in the rice wine to loosen the brown bits from the bottom of the pan. Add the mushrooms, then add the oyster sauce, soy sauce, and brandy and simmer for another 2 or 3 minutes, until the chicken is fully cooked. Adjust the seasoning with salt and pepper. Transfer to a serving dish, sprinkle scallions on top, and serve.

vegetable oil, garlic, ginger, yellow onion, chicken, chinese rice wine, white button, oyster sauce, soy sauce, salt, brandy, scallion

Taken from www.epicurious.com/recipes/member/views/brandied-chicken-and-mushrooms-in-oyster-sauce-51678891 (may not work)