Garlic Chicken and Mushroom Pak Choi Gravy

Instructions

1. 1

   Slice the chicken breast into thin strips. Clean and slice the mushrooms. Wash and roughly chop the pak choi. Peel and finely chop the garlic and onion.

2. 2

   In a small bowl, mix the cornstarch with 2 tablespoons of cold water to make a slurry. Set aside.

3. 3

   Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the chicken strips and stir-fry for 4-5 minutes until lightly browned and cooked through. Remove the chicken from the pan and set aside.

4. 4

   Add the remaining 1 tablespoon of oil to the pan. Add the chopped onion and garlic, and sauté for 1-2 minutes until fragrant and translucent.

5. 5

   Add the sliced mushrooms to the pan and cook for 3-4 minutes until they start to soften.

6. 6

   Return the cooked chicken to the pan. Add the pak choi and stir-fry for 2 minutes until just wilted.

7. 7

   Pour in the chicken stock, soy sauce, and oyster sauce. Stir well and bring to a gentle simmer.

8. 8

   Stir the cornstarch slurry again and slowly pour it into the pan, stirring constantly until the sauce thickens to a gravy consistency.

9. 9

   Taste and adjust seasoning if needed. Simmer for another minute, then remove from heat.

10. 10

    Serve hot with steamed rice or noodles, garnished with extra chopped green onions if desired.