I make this recipe but have never known it to be chinese -- I can't see why you can't cut the chicken in strips ---
Champagne Chicken and Mushrooms
1/2 c all-purpose flour with 1 tsp salt and 1/2 tsp pepper added
6 skin-on boneless breasts (I used 4 skinless boneless)
2 T unsalted butter
2 T olive oil
1/2 cup minced shallots (about 3 medium)
2 -3.5 oz packages shitake mushrooms, stems removed and sliced
3 garlic cloves, minced
2 cups champagne or sparkling wine
2 t fresh thyme
1/2 c whipping cream (I used 1 cup)
Dredge chicken in flour mixture, let stand 15 minutes, dredge again. Meanwhile, melt the bitter and oil in large skillet over medium heat. Cook chicken until golden, about 5 minute a side and remove.
Add shallots to skillet, cook, stirring often, about 2 minutes or until golden.
Add mushrooms and garlic, cook, stirring often, about 10 minutes.
Stir in champagne and thyme, bring to boil, stirring to loosen particles on bottom of skillet.
Reduce heat, return chicken to skillet and cover and simmer 10 min or til done. Remove chicken to serving platter, stir in cream and cook for 5-6 minutes until thickened. (I like real thick sauce so I added a little bit of water and cornstarch). Serve sauce immediately over chicken