If you’re looking for a quick, flavorful dish that feels like a warm hug on a plate, this Chicken Mushroom Stir Fry Recipe is going to become your new go-to. It combines tender slices of chicken with earthy mushrooms and vibrant veggies, all tossed in a savory, slightly sweet sauce that perfectly balances each bite. Whether you’re cooking for a busy weeknight or impressing friends with your stir-fry skills, this recipe brings together simple ingredients and straightforward steps that deliver a restaurant-quality meal right at home.
Ingredients You’ll Need
The beauty of this Chicken Mushroom Stir Fry Recipe lies in its simplicity. Every ingredient plays a crucial role, from adding texture and depth to injecting the vibrant colors that make the dish so inviting. Getting these essentials ready will guarantee a meal that’s bursting with flavor.
- 1 pound boneless, skinless chicken breasts: Thinly sliced for quick, even cooking and tender bites.
- 1 tablespoon cornstarch: Helps create a light coating on the chicken for a silky sauce finish.
- ½ teaspoon baking soda: A secret weapon to tenderize the chicken even further.
- 1 tablespoon Shaoxing wine: Adds a subtle depth typical of authentic stir-fry dishes.
- Low-sodium soy sauce (3 tablespoons plus 2 extra tablespoons): Balances saltiness without overpowering the dish.
- 3 tablespoons oyster sauce: Provides that rich, umami boost that makes the stir fry irresistible.
- 1 teaspoon dark soy sauce: Enhances color and adds complexity to the sauce.
- 1 tablespoon packed brown sugar: Brings out a hint of sweetness that harmonizes with the savory elements.
- 2 teaspoons rice vinegar: Adds a bright, tangy note for perfect balance.
- 1 teaspoon sesame oil: Gives a nutty aroma that rounds out the flavor profile.
- 2 tablespoons peanut oil: Ideal for high-heat cooking needed in a great stir fry.
- 1 large onion, sliced: Adds mild sweetness and crunch.
- 3 cloves garlic, sliced: Infuses the dish with aromatic warmth.
- 2-inch piece of ginger, julienned: Brings a fresh, spicy zing.
- 8 ounces white mushrooms (cremini or shiitake), sliced: Provide earthiness and extra body.
- 1 small red bell pepper, thinly sliced: Adds vibrant color and a mild sweetness.
- 3 green onions, sliced: Perfect for garnish and a fresh bite at the end.
How to Make Chicken Mushroom Stir Fry Recipe
Step 1: Marinate the Chicken
Begin by combining the chicken slices with cornstarch, baking soda, Shaoxing wine, and the first tablespoon of soy sauce in a bowl. This marinade not only tenderizes the chicken but also preps it for that glossy, luscious coating after cooking. Let it rest while you prepare the sauce.
Step 2: Whisk the Stir-Fry Sauce
Mix together the oyster sauce, additional soy sauces, dark soy sauce, brown sugar, rice vinegar, and sesame oil in a small bowl. This blend creates the signature flavor that ties together the chicken and vegetables with a perfect balance of savory, sweet, and tangy notes.
Step 3: Cook the Chicken
Heat the peanut oil in a large skillet or wok over high heat until shimmering. Add the marinated chicken, spreading it out in a single layer. Let it sear for 2 minutes without stirring to develop a nice texture, then stir-fry until fully cooked and slightly golden. Once done, remove from the pan and set aside.
Step 4: Sauté the Aromatics and Veggies
In the same skillet, toss in the sliced onion, garlic, and julienned ginger. Stir-fry briefly until fragrant to release their wonderful aromatics, then add the mushrooms and red bell pepper. Cook just until the vegetables soften slightly but still hold some crunch, which adds lovely texture contrasts.
Step 5: Bring It All Together
Return the cooked chicken to the skillet, pouring the prepared sauce over everything. Toss thoroughly to ensure every piece of chicken and vegetable is coated in that irresistible sauce. The mixture should bubble gently, letting the flavors meld beautifully before serving.
Step 6: Garnish and Serve
Sprinkle the sliced green onions over the top for a fresh, crisp bite and a pop of color. You can also add toasted sesame seeds if you want a bit of crunch. Serve this dish immediately, ideally over fluffy jasmine rice or your favorite grain to soak up every drop of the sauce.
How to Serve Chicken Mushroom Stir Fry Recipe
Garnishes
Simple garnishes elevate this dish effortlessly. Fresh green onions lend brightness and crunch, while toasted sesame seeds add a delicate nuttiness and texture. For an extra kick, sprinkle with a few red pepper flakes or drizzle with chili oil.
Side Dishes
This stir fry pairs wonderfully with steamed jasmine or basmati rice, which absorbs all those luscious bits of sauce. You could also serve it alongside some garlic noodles, or even wrapped in lettuce leaves for a fresh, hand-held experience.
Creative Ways to Present
For a fun twist, serve the stir fry atop cauliflower rice for a low-carb option or nestled in warm, buttered rice paper rolls with crunchy veggies. Another idea is to plate it over quinoa or farro to add a nutty bite and extra fiber.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator, and try to eat them within 2-3 days for the best flavor and texture. The sauce might thicken when chilled, so a quick stir while reheating will bring it back to life.
Freezing
You can freeze the cooked Chicken Mushroom Stir Fry Recipe in portioned containers for up to 2 months. Keep in mind the texture of the vegetables may soften after freezing, so it’s best enjoyed fresh or within a week if refrigerating.
Reheating
Reheat gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce if needed. Avoid microwaving for long periods to keep the chicken juicy and prevent the veggies from getting mushy.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add extra juiciness and flavor. Just be sure to slice them thinly so they cook quickly and evenly in this stir-fry.
What can I substitute if I don’t have Shaoxing wine?
If Shaoxing wine isn’t available, dry sherry or a combination of rice vinegar and a splash of water works well to mimic that subtle depth and complexity.
Is there a vegetarian version of this Chicken Mushroom Stir Fry Recipe?
Yes! Simply swap chicken for firm tofu or tempeh and use vegetable broth instead of oyster sauce if you want a fully plant-based dish. Mushrooms will still provide plenty of delicious umami.
How spicy is this recipe?
This version is mild but packed with flavor. If you like it spicy, add some fresh chili slices or a dash of chili garlic sauce while cooking.
Can I prepare the sauce in advance?
Definitely! Preparing the sauce ahead of time allows the flavors to meld even more. Just give it a quick whisk before adding to the stir fry.
Final Thoughts
This Chicken Mushroom Stir Fry Recipe is one of those dishes that feels special without requiring hours in the kitchen. It’s packed with vibrant flavors, quick to make, and endlessly versatile enough to become a staple in your weekly meal rotation. I can’t wait for you to try it – trust me, once you do, it will be hard not to make it again and again!
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Chicken Mushroom Stir Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
- Diet: Halal
Description
This Chicken Mushroom Stir Fry is a quick, flavorful Asian-inspired dish featuring tender chicken breast, earthy mushrooms, and vibrant vegetables, all coated in a savory, slightly sweet stir-fry sauce. Perfect for a weeknight dinner, it combines marinated chicken with a medley of mushrooms, bell pepper, and aromatic aromatics, finished with green onions and served over rice for a satisfying meal.
Ingredients
Chicken Marinade
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon cornstarch
- ½ teaspoon baking soda
- 1 tablespoon Shaoxing wine (or rice wine or sherry)
- 1 tablespoon low-sodium soy sauce
Stir-Fry Sauce
- 3 tablespoons oyster sauce
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon packed brown sugar
- 2 teaspoons rice vinegar
- 1 teaspoon sesame oil
Vegetables and Oils
- 2 tablespoons peanut oil
- 1 large onion, sliced
- 3 cloves garlic, sliced
- 2-inch piece of ginger, julienned
- 8 ounces white mushrooms (cremini or shiitake), sliced
- 1 small red bell pepper, thinly sliced
- 3 green onions, sliced
Instructions
- Marinate the Chicken: In a bowl, combine thinly sliced chicken breasts with cornstarch, baking soda, Shaoxing wine, and 1 tablespoon low-sodium soy sauce. Mix well and set aside to allow the chicken to absorb the flavors and tenderize.
- Prepare the Stir-Fry Sauce: In a small bowl, whisk together oyster sauce, 2 tablespoons low-sodium soy sauce, dark soy sauce, brown sugar, rice vinegar, and sesame oil until the sugar dissolves. Set the sauce aside for later use.
- Cook the Chicken: Heat peanut oil in a large skillet or wok over high heat. Add the marinated chicken in a single layer and sear without stirring for about 2 minutes to get a nice color, then stir-fry until the chicken is fully cooked and lightly browned. Remove the chicken from the pan and set aside.
- Stir-Fry Aromatics and Vegetables: In the same skillet, add onion, garlic, and ginger. Stir-fry briefly until fragrant. Then add the sliced mushrooms and red bell pepper. Continue cooking until the vegetables are slightly softened but still crisp.
- Combine and Finish: Return the cooked chicken to the skillet with the vegetables. Pour the prepared stir-fry sauce over the mixture and toss well to coat everything evenly with the sauce. Cook for an additional 1-2 minutes to let the flavors meld.
- Serve: Garnish with sliced green onions and optionally sprinkle with sesame seeds. Serve the chicken mushroom stir fry immediately over steamed rice.
Notes
- For best results, slice the chicken thinly against the grain to ensure tenderness.
- If Shaoxing wine is unavailable, dry sherry or rice wine can be used as substitutes.
- Peanut oil is preferred for its high smoke point; however, vegetable or canola oil can be substituted.
- Adjust the brown sugar to taste for a sweeter or more savory sauce profile.
- This dish is best enjoyed fresh but can be refrigerated for up to 2 days and reheated gently.
