Whip up a quick and delicious meal with our Chicken and Mushroom Stir-Fry recipe, a perfect blend of succulent chicken and earthy mushrooms tossed in a savory and aromatic sauce. This dish is a wonderful symphony of textures and flavors, with tender chicken pieces and juicy mushrooms stir-fried with garlic, ginger, and a medley of sauces for that perfect umami kick. Ideal for busy weeknights or when you’re craving a nutritious yet flavorful meal, this Chicken and Mushroom Stir-Fry is easy to prepare and versatile, allowing you to add your favorite vegetables for an extra boost of color and nutrition. Follow our simple recipe to create this comforting and satisfying dish that will become a new favorite in your stir-fry repertoire.
AuthorSusan LeeCategoryChicken, Chinese, Main Course, Stir-FriesDifficultyBeginnerMarinate the Chicken:
In a bowl, combine chicken pieces with soy sauce, cornstarch, and sesame oil. Mix well and let marinate for at least 15 minutes.
Prepare the Sauce:
In a small bowl, mix together soy sauce, oyster sauce, rice wine, sugar, and chicken broth. Set aside.
Stir-Fry the Chicken:
Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry until it's nearly cooked through. Remove the chicken and set aside.
Cook the Vegetables:
In the same wok, add the remaining oil. Stir-fry the mushrooms and bell pepper until they begin to soften. Add garlic and ginger, cooking until fragrant.
Combine Ingredients:
Return the chicken to the wok. Add the prepared sauce and bring to a simmer.
Thicken the Sauce:
Stir in the cornstarch slurry and cook until the sauce thickens and coats the chicken and vegetables.
Serve:
Garnish with green onions and serve hot with steamed rice or noodles.
Ingredients
Directions
Marinate the Chicken:
In a bowl, combine chicken pieces with soy sauce, cornstarch, and sesame oil. Mix well and let marinate for at least 15 minutes.
Prepare the Sauce:
In a small bowl, mix together soy sauce, oyster sauce, rice wine, sugar, and chicken broth. Set aside.
Stir-Fry the Chicken:
Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry until it's nearly cooked through. Remove the chicken and set aside.
Cook the Vegetables:
In the same wok, add the remaining oil. Stir-fry the mushrooms and bell pepper until they begin to soften. Add garlic and ginger, cooking until fragrant.
Combine Ingredients:
Return the chicken to the wok. Add the prepared sauce and bring to a simmer.
Thicken the Sauce:
Stir in the cornstarch slurry and cook until the sauce thickens and coats the chicken and vegetables.
Serve:
Garnish with green onions and serve hot with steamed rice or noodles.
