Home Cooking: It’s Chicken Again

Hello there… Another great morning to start our day. Here is another home cook that I made for my lunch. Since I bought one week supplies of chicken breast, here we go with another chicky chicken cooking. As usual, it’s a very simple and easy yet quick cooking. Anybody can do it, I can do it tho. So what do I need?


  • Chicken breast, 1cm sliced
  • Snow peas (blanched in a hot boiling water for 1 minutes or less, depends on the stove)
  • Button mushrooms
  • Garlic clove, minced
  • Oyster sauce
  • Sesame oil
  • Soy sauce (I used light soy sauce)
  • White pepper
  • Sugar
  • Chicken stock
  • Cooking oil (I prefer canola oil)
  • Corn starch slurry

As usual, I don’t use a specific measurement for the seasonings. It’s all about feeling which is getting better over time.


  • Marinade chicken breast in sesame oil, white pepper, and soy sauce for 20 minutes (you can leave it overnight in the fridge too). Set aside.
  • Heat the pan and add a little canola oil, spread it evenly. When it reach the right temperature (pan a lil bit smokey), add chicken breast strips. Turn the heat high. It helps the chicken cooked fast but still tender inside.
  • Add garlic on. Stir it for a few seconds. Add button mushrooms, keep stirring until the mushrooms slightly tender on medium heat.
  • Pour on the chicken stock mixture (corn starch, oyster sauce, soy sauce, sugar, and white pepper), turn on a medium-high heat.
  • Add snow peas. Simmer for 60 seconds. And it’s ready!

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