Prep time
Cook time
Total time
Serves: 2 servings
  • 2 tablespoons oil
  • 2 chicken thighs, cut into small chunks
  • 1 scallion, chopped (both white and green parts)
  • 1-2 teaspoons minced ginger
  • 1 carrot, chopped
  • 3-5 shiitake mushrooms, chopped
  • ⅔ cup peas (fresh or frozen)
  • 2 tablespoons oyster sauce
  • 2 teaspoons soy sauce
  • 1 tablespoon shaoxing wine or other rice wine
  • 1 cup chicken stock
  • salt and white pepper, to taste
  • 3 cups cooked white rice
  1. Heat your wok over medium high heat and add a tablespoon of oil. Add the chicken to the pan and let it get a good sear on one side (just let it cook. Don't mix until it's browned). Continue to brown the chicken for about 2 minutes, take it out of the pan, and set aside.
  2. Add the other tablespoon of oil to the wok and add the scallion and ginger. Cook for thirty seconds and add the carrot and mushrooms. If using fresh peas, add them along with the carrots and mushrooms. If using frozen, cook the carrot and mushrooms until they begin to soften (2 minutes) and then add the peas.
  3. Once the vegetables are all relatively tender (about 3 minutes total), add the oyster sauce, soy sauce, wine, and chicken stock. Bring to a boil and allow everything to bubble up for another 2-3 minutes, stirring constantly, until the liquid is reduced by half. Taste the sauce and season with salt and white pepper to taste. Turn the heat to low and stir in the cooked rice, making sure everything is well combined.
Recipe by The Woks of Life at