Stir-Fried Chicken with Mushrooms

Stir-fried dishes are delicious and tractable. Stir-fry ingredients are diverse, and the common meats, such as chicken, pork, beef, or seafood, are used for stir-fry. Sometimes, tofu is used instead of meat for those who like to eat vegetables. When preparing a stir-fried dish, the stir-fry sauce is always used to enhance the flavor, and chicken broth should be used. Many stir-fry sauces are available in the groceries these days to help busy cooks to perform this task. However, making a stir-fry sauce at home is an easy too. I love to make this particular stir-fried dish when my refrigerator has vegetables, and varieties of cultivated mushrooms should be used immediately; otherwise, they will be damaged, especially fungi, and this is a recipe for them. It is delicious dish and cleans out the refrigerator.

Ingredients:
1 chicken breast, sliced
1 tsp soy sauce
1 tsp cooking wine, sake, or dry sherry
Sauce ingredients:
1/4 cup chicken broth
1/4 tsp salt
1 tbs soy sauce
1 tsp cornstarch
Other ingredients:
1 tsp five spice
2 garlic cloves, minced
1 inch piece of fresh ginger, peeled and cut into strips
1 cup chives, cut into 2 inch lengths
1 cup snow peas, washed and stripped
3 cups of mushroom varieties (your choice of King oyster, button, or Enoki) torn and cut
1/2 cup bean sprouts
2 dry mushroom

Directions:
Soak dry mushroom in hot water for 20 minutes until plump. Remove and reserve the soaking liquid to make a sauce. Slice the mushrooms into strips. Add 1/4 cup of soaked mushroom liquid to the chicken broth to make 1/2 cup total.
Whisk the stir-fry sauce until smooth and set aside.
Marinate the chicken breast with soy sauce, cornstarch, peanut oil, and sherry for 1 hour.
In a wok, add oil and stir-fry chicken until golden brown. Remove.

Add ginger, garlic, five spice, chives, and dried mushroom strips. Cook for 1 minute until fragrant.

Add snow peas and other mushrooms, chives except the Enoki mushrooms. Stir-fry for one minute and add sauce.

Cook until the sauce thickens.

 Return chicken to the wok. Add Enoki mushrooms and bean sprouts.

 Make a quick stir and season with more salt, if needed, and white pepper.

Sprinkle with fresh chopped cilantro and serve.