Description

A quick and flavorful Chicken Mushroom Stir Fry featuring tender chicken breasts, savory mushrooms, and vibrant vegetables tossed in a deliciously balanced stir-fry sauce made with soy, oyster sauce, and a touch of sesame oil. Perfect for a weeknight dinner, this recipe combines easy preparation with bold Asian-inspired flavors served over steamed rice.

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 the thinly sliced chicken breasts with cornstarch, baking soda, Shaoxing wine, and low-sodium soy sauce. Mix well and set aside letting the chicken absorb the flavors and tenderize slightly.
Prepare the Stir-Fry Sauce: In a small bowl, whisk together oyster sauce, low-sodium soy sauce, dark soy sauce, brown sugar, rice vinegar, and sesame oil until smooth. Set this savory mixture aside for later use.
Cook the Chicken: Heat 2 tablespoons of peanut oil in a large skillet or wok over high heat. Add the marinated chicken in a single layer without stirring for 2 minutes to allow searing, then stir-fry until the chicken is fully cooked and slightly browned. Remove the chicken from the skillet and set aside.
Sauté the Vegetables: In the same skillet, add sliced onion, garlic, and julienned ginger. Stir-fry briefly until fragrant and starting to soften. Add the sliced mushrooms and red bell pepper, continuing to cook until the vegetables are tender but still crisp.
Combine and Coat with Sauce: Return the cooked chicken to the skillet with the vegetables. Pour the prepared stir-fry sauce over the mixture and toss everything together to evenly coat and heat through.
Garnish and Serve: Sprinkle sliced green onions (and optional sesame seeds if desired) over the top. Serve the stir fry immediately, ideally over steamed white or brown rice for a complete meal.

Notes

Marinating the chicken with baking soda helps keep the meat tender and juicy.
If Shaoxing wine is unavailable, substitute with dry sherry or rice wine.
Use a wok or large skillet to ensure proper high-heat stir-frying.
Customize vegetables by adding snap peas or carrots for added crunch.
Serve with steamed jasmine or basmati rice for a traditional pairing.