400 g boneless and skinless chicken thighs, cut to one inch pieces
250 g white button mushrooms, sliced
50 g spring onion, cut into 1cm pieces
1 tablespoon soy source
1 tablespoon rice wine
1 tablespoon corn flour
3 tablespoon oil
1. Mix the chicken with soy source, rice wine and corn flour. Heat a non-stick fry pan on high heat. Add 1 tablespoon oil, chicken pieces and spread out evenly. Stir fry 3 minutes or until browned. Remove chicken from the pan and set aside.
2. Add 2 table spoon oil, white part of spring onion, a pinch of salt and mushroom to the fry pan and stir fry until mushrooms are softened.
3. Add the chicken back in, stir fry for 3-4 minutes. Turn off the light, stir in the remaining spring onion and serve.