Chicken Egg Foo Yung with Mushrooms and Green Onions

Ingredients

• 1 boneless-skinless chicken breast, cut into thin strips
• 1 T + 1 tsp. soy sauce
• 1 T Asian sesame oil, divided
• 1 T Oyster Sauce
• 1 tsp. white vinegar
• 6 eggs, beaten
• Salt and fresh ground black pepper to taste
• 4 green onions, cut on diagonal and dark green and white/light green parts kept separate
• 1/4 C peanut oil or canola oil, divided
• 4-6 oz. sliced mushrooms

Directions

1. Slice the chicken across the grain into very narrow pieces, keeping them no wider than 1/4 inch. If any strips are especially thick after slicing, cut those down again. Place the chicken in a small bowl, then mix in 1 tsp. soy sauce and 1 tsp. sesame oil.
2. In another bowl, combine the Oyster Sauce, using Gluten-Free Oyster Sauce if needed, with the white vinegar, 1 T soy sauce, and 1 tsp. sesame oil. Stir it together and put it aside.
3. Choose a large bowl, since the cooked add-ins will go in later, and beat the eggs with salt, pepper, and 1 tsp sesame oil.
4. Trim and clean the green onions, then cut them on the diagonal. Separate the dark green pieces from the white/light green pieces.
5. Rinse the mushrooms and slice them about 3/8 inch thick, unless you are starting with pre-sliced mushrooms.
6. Set a 10 inch frying pan over medium-high heat and warm 1 T oil. Add the chicken and cook for 3-4 minutes, just until it is cooked through without browning. Move the chicken to a plate so it can cool a bit before going into the eggs.
7. Add another T oil to the pan, then cook the white/light green onion pieces for about 1 minute.
8. Stir in the sliced mushrooms and cook for 4-5 minutes, stirring now and then, until they soften and release some moisture.
9. Add the cooked vegetables and the chicken to the beaten eggs, stirring until everything is evenly mixed.
10. Use a paper towel to clean out the frying pan. Add the remaining 2 T oil and heat it over high heat until it shimmers, then pour in the egg mixture.
11. The edges will rise right away; as soon as they do, reduce the heat to medium.
12. Cook the eggs over medium heat, gently moving and lifting the middle with a turner so the raw egg flows underneath and cooks. Continue for about 4-5 minutes, until the eggs begin to set and look firm.
13. Lower the heat to low, then press the mixture with the turner so the surface is fairly even. Cook for 2-3 minutes longer. The middle should still appear a little moist, much like scrambled eggs when they are ready to come off the stove.
14. Once the eggs are cooked, take the pan off the heat. Place a dinner plate over the pan and invert the whole thing so the Egg Foo Yung lands centered on the plate.
15. Spoon the sauce over the egg pancake, scatter the dark green onion pieces on top, and serve.