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
Scale
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.
