2chicken breasts (cut into chunks against the grain)
1tbspChinese cooking wine
1tbspsweet chili sauce
1tbspdark soy sauce
1tbspcornstarch
1tbspunflower oil (or other neutral oil, for frying)
Stir-Fry
2basketsmini portobello mushrooms, halved or quartered
1smallonion, cut into thick strips
1clovegarlic, thinly sliced
1tbspsunflower oil (or other neutral oil, for frying)
Sauce
2tbspregular soy sauce
1tbspdark soy sauce
2tbspmirin
3tbspcold water
½tspcornstarch
Toppings
Sliced red chili (optional)
Fresh cilantro leaves
Wedge of lemon or lime
Instructions
In a bowl, mix the chicken chunks with Chinese cooking wine, sweet chili sauce, dark soy sauce, and cornstarch. Let it sit for at least 15 minutes to tenderize and absorb flavor.
While the chicken is marinating, prep your vegetables and toppings. In a separate bowl, mix all the sauce ingredients until smooth (use cold water for the cornstarch to dissolve properly).
Heat a large pan or wok over high heat. Add the oil and let it get very hot. Fry the chicken in batches if needed—don’t overcrowd the pan. Just get some caramelized color on the outside; no need to cook it through. Remove the chicken and set aside.
Add a bit more oil if needed. Add the mushrooms and sauté for about 3 minutes. Add the onion and cook for another 2–3 minutes until softened. Toss in the garlic and fry for 30 seconds.
Pour in the sauce and let it simmer for about 30 seconds—it will thicken quickly. Return the chicken to the pan and cook for another 2 minutes until everything is coated and heated through.
Serve hot over rice or toss in your favorite noodles. Top with chili slices, fresh cilantro, and a squeeze of lemon or lime.