Restaurant-Style Chinese Chicken with Mushrooms

Cut the chicken breasts into thin strips across the grain. Place them in a bowl and sprinkle with baking soda, gently stirring to coat all pieces. Cover and let the chicken marinate for 15 minutes. After marinating, wash off the baking soda and rinse the chicken several times. Pat the chicken dry with paper towels and set aside.

In a bowl, combine the cold chicken stock, cornstarch, Chinese cooking wine, soy sauce, oyster sauce, sesame oil, ground pepper, and sugar. Stir well to create the sauce and set aside.

In a heavy-based frying pan, heat the vegetable oil over high heat. Remove the roots from the green onions and chop them into 2-inch lengths, then add them to the pan. Stir fry for 1 minute to flavor the oil.

Add the marinated chicken pieces to the pan and cook for 2 minutes, stirring constantly. Mix in the sliced cremini mushrooms and stir fry for an additional 2 minutes.

Add the minced garlic to the pan and stir constantly for 1 minute. Stir the sauce once more and pour it into the pan. The sauce will thicken quickly, so make sure to continuously stir to coat the chicken and mushrooms.

Serve the chicken and mushroom stir fry immediately, with steamed or fried rice on the side.