Cantonese Shiitake Chicken Stir-Fry | 20-Minute Dinner

Cut the chicken breast into thin, bite-sized strips. In a bowl, mix together 1 tablespoon (15 ml) of soy sauce and half of the cornstarch (approx. 7 g), then toss the chicken strips in the mixture and let sit for 5 minutes while you prepare the remaining ingredients.

Clean the shiitake mushrooms and cut them into thicker slices. Thinly slice the red bell pepper, and finely mince the garlic and fresh ginger. Slice the spring onions diagonally, separating the white parts and the tender green leaves.

In a small bowl, mix the flavorful wok sauce: combine the remaining soy sauce (30 ml), oyster sauce (30 ml), sesame oil, cane sugar, the remaining cornstarch, and 50 ml of cold water until smooth.