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If you’re craving a dish that’s bursting with vibrant flavors and quick enough for a weeknight dinner, this Chicken Mushroom Stir Fry Recipe is exactly what you need. Combining tender, marinated chicken with the earthiness of mushrooms and the zing of fresh aromatics, this stir fry brings together the perfect balance of sweet, savory, and umami. It’s a colorful, satisfying meal that you can whip up in about 20 minutes, making it an absolute winner when you want something delicious without a long wait.
Ingredients You’ll Need
Each ingredient in this Chicken Mushroom Stir Fry Recipe plays a crucial role, whether it’s building depth of flavor, adding texture, or providing that perfect balance on your plate. The list is straightforward but essential, ensuring every bite tastes just right.
- 1 pound boneless, skinless chicken breasts, thinly sliced: The star protein, cut thin for quick and even cooking.
- 1 tablespoon cornstarch: Helps give the chicken a silky texture and locks in juiciness.
- ½ teaspoon baking soda: Tenderizes the chicken for extra softness.
- 1 tablespoon Shaoxing wine (or rice wine or sherry): Adds a lovely depth and subtle aromatic note to the marinade.
- 1 tablespoon low-sodium soy sauce: Salty umami that seasons the chicken perfectly.
- 3 tablespoons oyster sauce: Rich and savory, boosting the overall flavor profile.
- 2 tablespoons low-sodium soy sauce: Adds a darker, more complex salty flavor to the sauce.
- 1 teaspoon dark soy sauce: Provides color and a hint of caramelized sweetness.
- 1 tablespoon packed brown sugar: Balances the saltiness with a touch of sweetness.
- 2 teaspoons rice vinegar: Brings the right amount of tang and brightness.
- 1 teaspoon sesame oil: Infuses a toasty, nutty aroma to finish the dish.
- 2 tablespoons peanut oil: Ideal for stir-frying due to its high smoke point and mild flavor.
- 1 large onion, sliced: Adds sweetness and subtle crunch when stir-fried.
- 3 cloves garlic, sliced: Aromatics that awaken the palate instantly.
- 2-inch piece of ginger, julienned: Brings warmth and a fresh zing to the dish.
- 8 ounces white mushrooms (cremini or shiitake), sliced: Earthy and meaty, perfect for soaking up sauce flavor.
- 1 small red bell pepper, thinly sliced: Adds a burst of color and mild sweetness.
- 3 green onions, sliced: Bright, fresh garnish to finish the dish beautifully.
How to Make Chicken Mushroom Stir Fry Recipe
Step 1: Marinate the Chicken
Start by combining the chicken slices with cornstarch, baking soda, Shaoxing wine, and one tablespoon of soy sauce. This simple marinade not only tenderizes the meat but also sets the stage for juicy, flavorful chicken pieces that cook quickly in your wok or skillet.
Step 2: Prepare the Stir-Fry Sauce
Mix together the oyster sauce, the additional soy sauces, brown sugar, rice vinegar, and sesame oil in a small bowl. This harmonious blend of sweet, salty, and tangy elements will be the magic that brings the entire dish together with a lovely glaze and rich umami.
Step 3: Cook the Chicken
Heat peanut oil in a large skillet or wok over high heat. Place the marinated chicken evenly in a single layer and let it sear without stirring for 2 minutes—that’s what ensures a beautiful caramelization. Then, stir-fry until the chicken is cooked through. Remove the chicken from the pan and set aside to keep warm.
Step 4: Stir-Fry the Vegetables
In the same pan, toss in sliced onions, garlic, and ginger. Stir-fry briefly to coax out their fragrant aromas. Then add the sliced mushrooms and red bell pepper, cooking just until they soften slightly but still hold some bite—this keeps the dish lively and texturally interesting.
Step 5: Combine and Finish
Return the cooked chicken to the stir-fried vegetables and pour your prepared sauce evenly over everything. Toss everything together gently, allowing the sauce to coat each piece beautifully and thicken slightly in the hot pan. This step locks in all the flavors, creating that signature rich, saucy finish.
How to Serve Chicken Mushroom Stir Fry Recipe
Garnishes
Simple garnishes like freshly sliced green onions or a sprinkle of toasted sesame seeds add a pop of color and a subtle crunch that rounds out the texture perfectly. These little touches elevate the dish from everyday to something special.
Side Dishes
This stir fry pairs wonderfully with fluffy steamed jasmine or basmati rice, which soaks up the savory sauce and balances the richness. For a lighter option, serve it over a bed of steamed greens or alongside some crunchy Asian-style slaw for freshness.
Creative Ways to Present
Try serving this Chicken Mushroom Stir Fry Recipe over cooked quinoa or noodles for a twist that adds new textures and flavors. You can also plate it in crisp lettuce cups for a refreshing, hand-held version perfect for gatherings or casual meals.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making for an even tastier meal the next day.
Freezing
If you want to keep it longer, freeze your stir fry in a freezer-safe container or heavy-duty bag for up to 2 months. Just be aware that the vegetables might soften a bit more upon thawing, but it will still have that delicious taste.
Reheating
Reheat gently in a skillet over medium heat or in the microwave, adding a splash of water or broth if needed to loosen the sauce. Avoid overheating to maintain the chicken’s tenderness and the vegetables’ integrity.
FAQs
Can I use other types of mushrooms in this Chicken Mushroom Stir Fry Recipe?
Absolutely! While cremini and shiitake work beautifully here, you can experiment with button, oyster, or even portobello mushrooms based on what you have available. Each variety will bring its own unique flavor and texture to the dish.
Is there a vegetarian alternative to this stir fry?
Yes! Simply swap the chicken for tofu or tempeh and adjust cooking times accordingly. The same marinade and sauce will create a deliciously satisfying vegetarian meal.
Can I make this stir fry spicier?
Definitely. Add sliced fresh chilies or a dash of chili garlic sauce to the sauce mixture. Alternatively, sprinkle in red pepper flakes when cooking the aromatics to infuse a gentle heat throughout.
What’s the purpose of adding baking soda to the marinade?
Baking soda helps tenderize the chicken by raising the pH on the meat’s surface, which prevents it from toughening during cooking. It’s a small trick that makes a big difference in texture.
Can this dish be prepared gluten-free?
Yes, just replace the soy sauce and oyster sauce with gluten-free versions or tamari. Always check labels to ensure your ingredients fit your dietary needs.
Final Thoughts
I hope this Chicken Mushroom Stir Fry Recipe inspires you to dive into a quick, flavor-packed meal that feels both comforting and special. It’s a fantastic dish to keep in your regular rotation for its ease, versatility, and downright delicious taste. Now, grab your wok and get ready to impress yourself and your loved ones with this vibrant stir fry masterpiece!
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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
Description
A quick and flavorful Chicken Mushroom Stir Fry that combines tender chicken breasts with savory mushrooms and vibrant vegetables in a delicious oyster-soy sauce. Ready in just 20 minutes, this stir fry is perfect for a healthy and satisfying weeknight meal served over 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 Cooking Oil
- 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 low-sodium soy sauce. Mix well to ensure the chicken is evenly coated. Set aside to marinate while preparing the other ingredients.
- Make Sauce: Whisk together oyster sauce, additional low-sodium soy sauce, dark soy sauce, packed brown sugar, rice vinegar, and sesame oil in a small bowl until the sugar dissolves and the sauce is well combined. Set aside.
- Cook Chicken: Heat the peanut oil in a large skillet or wok over high heat. Add the marinated chicken in a single layer and sear without stirring for 2 minutes to get a nice color. Then stir-fry the chicken until it is fully cooked through. Remove from the skillet and set aside.
- Stir-fry Vegetables: In the same skillet, add the sliced onion, garlic, and julienned ginger. Stir-fry briefly until fragrant. Then add the sliced mushrooms and red bell pepper, continuing to stir-fry until vegetables are slightly softened but still retain some crispness.
- Combine and Finish: Return the cooked chicken to the skillet with the vegetables. Pour the prepared stir-fry sauce over everything and toss well to coat all ingredients in the flavorful sauce evenly. Cook together for another minute to meld flavors.
- Garnish and Serve: Remove from heat and garnish with the sliced green onions and optionally sesame seeds. Serve immediately over steamed rice for a complete meal.
Notes
- If Shaoxing wine is unavailable, substitute with dry sherry or rice wine.
- Use low-sodium soy sauce to control the salt content of the dish.
- The baking soda tenderizes the chicken, helping it stay juicy and tender.
- For a spicier version, add sliced chili peppers or a dash of chili garlic sauce.
- Serve with steamed jasmine or basmati rice for best results.
