Prepare the chicken breast by shredding it into medium-sized pieces. If frozen, thaw it first. If fresh, blanch it briefly in boiling water later.

Prepare the mushrooms: oyster, king oyster, and shiitake. You can use other types of mushrooms if preferred.

Slice the mushrooms into medium-thick pieces. Tear the shiitake stems by hand for a meat-like texture.

Boil water and add 1/2 tbsp salt.

Blanch the mushrooms briefly in the order: king oyster, oyster, and shiitake. Drain and squeeze out excess water after cooling.

Slice green chilies thinly and julienne the carrot. For a milder version, substitute green onions or scallions.

Heat 2 tbsp cooking oil in a pan and sauté the carrot and green chilies.

Add the blanched mushrooms and shredded chicken breast to the pan. Stir-fry together.

Season with 2 tbsp soy sauce and stir-fry for 5 minutes. For non-diet versions, add sugar for a sweeter taste.