If you are craving a dish that bursts with flavor, color, and texture, this Chicken Mushroom Stir Fry Recipe is an absolute winner. It combines tender, marinated chicken with juicy mushrooms and crisp vegetables, all coated in a perfect balance of savory, sweet, and tangy sauce. This stir fry not only satisfies your taste buds but also comes together quickly, making it a fantastic option for a busy weeknight dinner that feels special and homemade.
Ingredients You’ll Need
Gathering a handful of straightforward ingredients, this recipe relies on fresh produce, pantry staples, and a thoughtful sauce mix to deliver a dish that’s anything but ordinary. Each component plays an important role: from the umami-packed mushrooms to the aromatic ginger and garlic that bring warmth to every bite.
- Boneless, skinless chicken breasts (1 pound): Thinly slicing the chicken ensures quick and even cooking for tender pieces.
- Cornstarch (1 tablespoon): Coats the chicken to give it a silky texture and helps thicken the sauce slightly.
- Baking soda (½ teaspoon): A small addition that tenderizes the chicken gently without overpowering the flavor.
- Shaoxing wine (1 tablespoon): Adds a depth of savory flavor and a subtle hint of complexity; rice wine or sherry work as great substitutes.
- Low-sodium soy sauce (3 tablespoons total): Provides salty umami that balances the sweetness and brightens the dish.
- Oyster sauce (3 tablespoons): A luscious, rich component that creates a glossy finish and rich flavor.
- Dark soy sauce (1 teaspoon): Gives the stir fry a beautiful color and a mild caramel-like sweetness.
- Brown sugar (1 tablespoon): Adds a balanced sweetness that pairs perfectly with the savory ingredients.
- Rice vinegar (2 teaspoons): Brings a gentle tang to lift all the flavors without overwhelming them.
- Sesame oil (1 teaspoon): Just a touch for that irresistible nutty aroma and flavor.
- Peanut oil (2 tablespoons): Ideal for high-heat cooking with a neutral yet slightly nutty flavor.
- Large onion (1, sliced): Adds sweetness and crunch as the base flavor for the vegetables.
- Garlic (3 cloves, sliced): Infuses the oil with pungent, aromatic goodness.
- Fresh ginger (2-inch piece, julienned): Gives a fresh, slightly spicy punch that brightens the dish.
- White mushrooms (8 ounces, sliced): Choose cremini or shiitake for their meaty texture and rich earthiness.
- Small red bell pepper (1, thinly sliced): Adds color and a subtle sweetness to balance the savory flavors.
- Green onions (3, sliced): Used as a fresh garnish that brings a mild oniony bite to finish.
How to Make Chicken Mushroom Stir Fry Recipe
Step 1: Marinate the Chicken
Start by mixing the thinly sliced chicken with cornstarch, baking soda, Shaoxing wine, and soy sauce to create a tender, flavorful base. This simple marinade is the secret behind the juicy, slightly silky texture of the chicken pieces once cooked.
Step 2: Prepare the Sauce
Whisk together oyster sauce, low-sodium soy sauce, dark soy sauce, brown sugar, rice vinegar, and sesame oil. Setting this sauce aside allows all the flavors to meld, creating a perfect balance of savory, sweet, and tangy notes that will tie the whole dish together.
Step 3: Cook the Chicken
Heat peanut oil in a large skillet or wok on high heat for that signature wok hei flavor. Add the marinated chicken, spreading it out in a single layer to get nice browning. Let it sear for a couple of minutes before stirring until cooked through. Cooking the chicken first ensures it stays tender and juicy without overcooking later.
Step 4: Stir-fry the Vegetables
Add sliced onion, garlic, and julienned ginger to the hot skillet and stir-fry briefly to release their fragrant aromas. Then toss in the mushrooms and red bell pepper, cooking until they’re just tender but still vibrant and slightly crisp for texture contrast.
Step 5: Combine and Finish
Return the cooked chicken to the skillet and pour the prepared sauce over everything. Give it a good toss to coat all the ingredients evenly in that glossy, flavorful sauce. The sauce will thicken slightly, clinging to the chicken and vegetables and delivering that crave-worthy taste.
How to Serve Chicken Mushroom Stir Fry Recipe
Garnishes
Finishing the dish with sliced green onions adds a fresh, crisp bite and lively color contrast that brightens the whole presentation. You can also sprinkle toasted sesame seeds for an extra layer of nuttiness and a subtle crunch that complements the stir fry beautifully.
Side Dishes
This Chicken Mushroom Stir Fry Recipe shines when served over steamed jasmine rice or brown rice, which soaks up all those delicious sauce drippings. For a low-carb option, try serving it alongside cauliflower rice or with a bed of simple stir-fried greens like bok choy or snap peas.
Creative Ways to Present
For a fun twist, pile this aromatic stir fry into lettuce wraps for a fresh, handheld meal. Alternatively, spoon it over noodles to change up the texture and offer a comforting, soul-satisfying plate. Garnishing with fresh cilantro or a squeeze of lime juice can also provide delightful bursts of freshness.
Make Ahead and Storage
Storing Leftovers
Place any leftover Chicken Mushroom Stir Fry Recipe in an airtight container and refrigerate for up to three days. The flavors meld even more after resting, making your next meal just as tasty.
Freezing
You can freeze the cooked stir fry in portioned containers for up to two months. When you’re ready to enjoy it, thaw overnight in the refrigerator for the best texture and flavor preservation.
Reheating
Reheat leftovers in a hot skillet or wok to revive the original stir-fried texture, stirring frequently until warmed through. Avoid microwaving when possible to keep the vegetables crisp and the chicken tender.
FAQs
Can I use other types of mushrooms in this Chicken Mushroom Stir Fry Recipe?
Absolutely! While cremini and shiitake mushrooms are recommended for their texture and flavor, button or portobello mushrooms will also work well. Just make sure to slice them evenly so they cook at the same rate as the other vegetables.
What if I don’t have Shaoxing wine? Can I substitute something else?
If you don’t have Shaoxing wine on hand, dry sherry or a mild rice wine works as a great substitute. You can also omit it, but the subtle depth of flavor it brings will be missed.
Is it possible to make this recipe vegetarian or vegan?
Yes! Swap the chicken for firm tofu or tempeh and replace oyster sauce with a mushroom-based vegetarian sauce. Adjust cooking times accordingly to avoid overcooking plant-based proteins.
How spicy is the Chicken Mushroom Stir Fry Recipe? Can I make it spicy?
This recipe is mild by default to highlight the savory and sweet flavors. To add heat, simply toss in sliced fresh chili peppers, red pepper flakes, or a drizzle of chili oil during the stir-frying process.
Can I prepare parts of the Chicken Mushroom Stir Fry Recipe in advance?
Definitely! You can marinate the chicken a few hours ahead or even overnight in the fridge to deepen the flavor. The sauce can also be prepared in advance, which makes the cooking process quicker and more relaxed.
Final Thoughts
There’s something truly comforting and satisfying about a well-executed stir fry, and this Chicken Mushroom Stir Fry Recipe hits all the right notes. It’s approachable for cooks of any experience level, full of fresh ingredients, and delivers amazing flavors every time. I can’t recommend it enough—give it a try, and I promise it will become one of your go-to meals for a quick, delicious dinner that feels like a celebration of simple, wholesome food.
Print
Chicken Mushroom Stir Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
- Diet: Halal
Description
This Chicken Mushroom Stir Fry is a quick and flavorful dish combining tender chicken breast, savory mushrooms, and crisp vegetables in a rich, tangy sauce. Perfect for a weeknight dinner, it features a harmonious blend of soy sauce, oyster sauce, garlic, and ginger, served over rice for a satisfying meal.
Ingredients
Chicken and 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
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 (for garnish)
Instructions
- Marinate Chicken: In a bowl, combine the thinly sliced chicken breasts with cornstarch, baking soda, Shaoxing wine, and 1 tablespoon of low-sodium soy sauce. Mix well to coat the chicken evenly and set aside to marinate.
- Make Sauce: In a small bowl, whisk together oyster sauce, the remaining 2 tablespoons low-sodium soy sauce, dark soy sauce, brown sugar, rice vinegar, and sesame oil. Set the sauce aside for later use.
- Cook Chicken: Heat peanut oil in a large skillet or wok over high heat. Add the marinated chicken to the hot oil, spreading it out in a single layer. Let it cook undisturbed for 2 minutes to develop a good sear, then stir-fry until the chicken is fully cooked through. Remove the chicken from the skillet and set aside.
- Stir-fry Vegetables: In the same skillet, add the sliced onion, garlic, and julienned ginger. Stir-fry them briefly until fragrant. Then add the sliced mushrooms and red bell pepper, continuing to stir-fry 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 sauce over the mixture and toss everything together thoroughly to ensure all ingredients are well coated with the flavorful sauce.
- Garnish and Serve: Sprinkle the sliced green onions (and optional sesame seeds) over the stir fry. Serve immediately over steamed rice for a delicious meal.
Notes
- Use low-sodium soy sauce to control saltiness and make the dish healthier.
- For a vegetarian version, substitute the chicken with firm tofu and use vegetarian oyster sauce.
- Add chili flakes or sliced fresh chili for a spicy kick.
- Ensure the skillet is very hot before adding chicken to get a good sear and prevent sticking.
- Marinating the chicken with baking soda helps tenderize the meat for a more succulent texture.
