Name: Chicken Breast and King Oyster Mushroom Stir-fry with Butter Ponzu
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Yield: 2 servings
Cuisine: Japanese Cuisine
Ingredients: King Oyster Mushrooms 2 packs (200g); Chicken Breast 400g; Salt a pinch; Potato Starch 1 tbsp; Salted Butter 20g; Ponzu Soy Sauce 2 tbsp; Pepper freshly ground

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Original: English

Chicken Breast and King Oyster Mushroom Stir-fry with Butter Ponzu

by 食事処さくらの料理教室

This chicken breast and king oyster mushroom stir-fry is healthy yet incredibly satisfying. By carefully slicing and cooking the mushrooms, you'll significantly enhance their chewy texture and savory flavor. Even chicken breast, which can often turn out dry, becomes juicy, making this a dish that perfectly complements rice. Give it a try!

Ingredients

Scale:

Main Ingredients (2 servings)

King Oyster Mushrooms 2 packs (200g)
Chicken Breast 400g
Salt a pinch
Potato Starch 1 tbsp

Seasonings

Salted Butter 20g
Ponzu Soy Sauce 2 tbsp
Pepper freshly ground

📖Cooking Basics

dry（tantanmen）

Steps

Cut the King Oyster Mushrooms (2 packs, 200g) in half lengthwise, then slice them diagonally into large pieces. [Key Tip!] Cutting the king oyster mushrooms thick and large helps them retain moisture when cooked, resulting in a juicy texture.
🕒 00:30
Place the cut king oyster mushrooms into a bag or bowl.
🕒 01:10
Remove the skin from the Chicken Breast (400g).
🕒 01:42
Pat the chicken breast dry with paper towels to remove excess moisture.
🕒 02:32
Slice the chicken breast against the grain into bite-sized pieces. [Key Tip!] Cutting the chicken against the grain ensures a tender result.
🕒 02:40
Place the cut chicken breast into a bag.
🕒 03:38
Prepare the Salted Butter (20g).
🕒 03:52
Prepare the Ponzu Soy Sauce (2 tbsp).
🕒 04:13
Lightly oil a frying pan, using a bit more oil than usual.
🕒 04:42
Add a pinch of Salt and 1 tbsp of Potato Starch to the chicken breast in the bag. Shake well to coat evenly. [Key Tip!] Coating with potato starch helps retain moisture, preventing dryness and keeping the chicken juicy. It also thickens the sauce for better adherence.
🕒 04:57
Arrange the potato starch-coated chicken breast in the frying pan.
🕒 05:27
Get a large bowl ready.
🕒 05:45
Cook the chicken breast over low heat, ensuring it cooks through to the center.
🕒 05:50
Once the bottom of the chicken starts to firm up, gently separate the pieces with chopsticks to prevent sticking.
🕒 06:06
Once the chicken is browned on one side, flip it over and cook the other side. [Key Tip!] Using potato starch makes the chicken less likely to stick, making the flipping process easier.
🕒 06:13
Once the chicken is cooked through, leave the oil in the pan and transfer the chicken to the prepared bowl.
🕒 06:33
Place the king oyster mushrooms into the frying pan over low to medium heat, coating them with oil. Add more oil if needed.
🕒 06:46
Do not move the king oyster mushrooms; allow them to develop a nice sear. [Key Tip!] Not moving the king oyster mushrooms while searing enhances their aroma and deepens their flavor.
🕒 07:04
Once the king oyster mushrooms are browned and cooked through, transfer them to the same bowl as the chicken.
🕒 07:39
Add the freshly ground Pepper to the chicken and king oyster mushrooms in the bowl and toss lightly.
🕒 07:46
In the residual heat of the frying pan over very low heat, add the Ponzu Soy Sauce (2 tbsp). Once it simmers, add the Salted Butter (20g) and melt.
🕒 08:01
Once the sauce is melted, return the ingredients from the bowl to the frying pan. Toss gently to coat everything evenly with the sauce.
🕒 08:26
Once the sauce is evenly coated, transfer to a plate and serve. Enjoy!
🕒 08:42