Ingredients:
Chicken Marinade & Sauce:
1/4 cupplus 3 tablespoons Shaoxing cooking wine, divided
1 tablespoonplus 2 teaspoons cornstarch, divided
1 tablespoonplus 1 teaspoon soy sauce, divided
1/4 teaspoonwhite pepper
1 poundskinless, boneless chicken thighs
1/4 cupwater
1/4 cupwhite rice wine
1 tablespoonoyster sauce
Stir-Fry:
3 tablespoonsvegetable oil
3 garlic cloves, sliced
1 (1-inch) piece ginger, peeled and thinly sliced (about 20 grams)
1 teaspoontoasted sesame oil
3 1/2 cups(226 grams/4 ounces) shiitake mushrooms, stems removed and caps sliced
1 1/2 cups(160 grams) coarsely chopped or sliced baby bok choy
1 1/2 cups(120 grams) snow peas, strings removed
1 cup(60 grams/2 ounces) torn oyster mushrooms
Kosher salt
Cooked rice, for serving
Directions:
In a medium bowl, whisk 3 tablespoons of the Shaoxing wine, 2 teaspoons of the cornstarch, 1 teaspoon of the soy sauce, and the pepper to combine. Slice the chicken, removing any excess fat, and toss the chicken in the marinade. Cover and refrigerate for at least 30 minutes or up to 1 hour.
While the chicken is marinating, in a small bowl, whisk the water, rice wine, oyster sauce, and the remaining ¼ cup of the Shaoxing wine, 1 tablespoon of the cornstarch, and 1 tablespoon of the soy sauce; set aside.
In a large wok or pot over medium-high heat, heat the vegetable oil until hot and shimmering. Cook the chicken (leaving the marinade behind), tossing, for 3 to 5 minutes, until just cooked through.
Reduce the heat to medium. Add the garlic, ginger, and sesame oil and cook, stirring, for 5 to 6 minutes, until softened and fragrant. Add the shiitake mushrooms, bok choy, snow peas, and oyster mushrooms, and cook, tossing, for 6 to 8 minutes, until the mushrooms have shrunk and the bok choy and snap peas are tender but still have some crunch.
Return the chicken and resting juices to the wok. Stir the sauce once more and add to the wok. Simmer for 3 to 5 minutes, until thickened and glossy. Season to taste.
Remove from the heat and serve with the rice.