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

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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.