Chinese Mushroom Chicken in a Wok | 20-Minute Dinner

Cut the chicken breast fillet into thin, bite-sized strips. In a bowl, mix with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch, then let it sit for 5 minutes while you prepare the vegetables.

Clean and slice the brown button mushrooms. Trim the ends of the sugar snap peas. Finely chop the garlic and fresh ginger, and slice the spring onions diagonally, separating the white and green parts.

In a small bowl, mix the sauce: the remaining 2 tablespoons of soy sauce, the oyster sauce, 1 teaspoon of cornstarch, and 50 ml of water.