If you’re on the hunt for a quick, flavor-packed weeknight meal that feels like a treat, this Chicken Mushroom Stir Fry Recipe is about to become your new go-to. Juicy strips of chicken, tender mushrooms, and crisp veggies mingle in a glossy, savory sauce that clings to every bite. It’s speedy enough for busy nights, yet impressive enough for guests—and every element works together to deliver that irresistible takeout-style satisfaction you crave, right from your own kitchen!

Chicken Mushroom Stir Fry Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about this Chicken Mushroom Stir Fry Recipe is just how straightforward the ingredient list is—yet each item plays a key role in creating layers of flavor, texture, and color. Here’s what you’ll need, plus a few handy tips to make each ingredient shine.

Chicken breasts: Slice them thin for ultra-tender, quick-cooking bites that soak up all the sauce.
Cornstarch: This secret weapon gives your chicken that silky, restaurant-style finish.
Baking soda: Just a touch helps tenderize the chicken for an unexpectedly succulent texture.
Shaoxing wine: Adds depth and a subtle complexity; if you don’t have it, rice wine or sherry works beautifully.
Low-sodium soy sauce: Used both in the marinade and sauce, it brings saltiness and umami without overpowering.
Oyster sauce: The backbone of the stir-fry sauce, delivering that craveable savory richness.
Dark soy sauce: Just a splash for a gorgeous deep color and a hint of caramel flavor.
Brown sugar: Balances out the savory elements with a gentle sweetness.
Rice vinegar: A little acidity brightens up the whole dish.
Sesame oil: For that unmistakable nutty aroma and finish.
Peanut oil: Ideal for high-heat cooking, giving a subtle flavor and beautiful sear.
Onion: Adds sweetness and crunch, building the aromatic base.
Garlic: Sliced thin for bold, punchy flavor in every bite.
Ginger: Julienne it for a fresh, peppery warmth.
Mushrooms: White, cremini, or shiitake—each variety adds earthy depth and meaty texture.
Red bell pepper: Pops of color and a subtle sweetness make this dish visually and flavorfully vibrant.
Green onions: The perfect finishing touch for freshness and a bit of bite.

How to Make Chicken Mushroom Stir Fry Recipe

Step 1: Marinate the Chicken

Start by tossing your thinly sliced chicken with cornstarch, baking soda, Shaoxing wine, and a splash of soy sauce. Even just a short 10-minute soak works wonders—your chicken will emerge tender, juicy, and brimming with flavor, ready to soak up every drop of sauce later on.

Step 2: Make the Stir Fry Sauce

While the chicken marinates, whisk together oyster sauce, the remaining soy sauces, brown sugar, rice vinegar, and sesame oil. This combination is what gives the Chicken Mushroom Stir Fry Recipe its signature glossy, savory-sweet finish. Set it aside so it’s ready to go when the wok gets hot.

Step 3: Sear the Chicken

Heat your wok or a large skillet over high heat and swirl in the peanut oil. Once shimmering, add the marinated chicken in a single layer. Let it sit undisturbed for a couple of minutes to get that golden sear, then stir-fry until just cooked through. Transfer the chicken to a plate—you’ll add it back in soon.

Step 4: Stir-Fry the Aromatics and Veggies

In the same pan, toss in the onion, garlic, and ginger, giving them just a minute to release all their incredible fragrance. Next, add sliced mushrooms and red bell pepper. Stir-fry until the veggies are vibrant and just tender, keeping a bit of crunch for texture.

Step 5: Combine and Finish

Return the chicken to the pan, along with all its juices. Pour your prepared stir-fry sauce over everything. Toss and stir until the Chicken Mushroom Stir Fry Recipe is glossy, beautifully coated, and piping hot. It’s ready to eat!

How to Serve Chicken Mushroom Stir Fry Recipe

Garnishes

For the perfect finishing touch, scatter sliced green onions over the top—think of them as a fresh, zippy contrast to the rich sauce. A sprinkle of toasted sesame seeds adds a hint of crunch and that unmistakable nutty aroma, elevating every bite.

Side Dishes

The classic move is to serve your Chicken Mushroom Stir Fry Recipe over steaming hot jasmine or basmati rice, which soaks up the luscious sauce like a dream. If you’re feeling extra, try serving it alongside fluffy fried rice, simple stir-fried greens, or even over a bed of noodles for a hearty twist.

Creative Ways to Present

For an easy, elegant dinner, serve individual portions in shallow bowls with rice molded to one side and the stir-fry nestled beside it. Hosting a crowd? Lay out the chicken and veggies on a platter family-style, surrounded by bowls of rice, extra scallions, and chili crisp for everyone to customize their own plate.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Mushroom Stir Fry Recipe makes for one of the happiest lunchboxes around! Let the stir fry cool, then store it in an airtight container in the fridge for up to 3 days. The flavors meld and deepen overnight, making leftovers just as enticing as the original meal.

Freezing

If you’d like to stash some away, portion the cooled stir fry into freezer-safe containers or resealable bags. It’ll keep well for up to 2 months. Thaw overnight in the refrigerator for best results—this helps the chicken and veggies maintain their texture.

Reheating

To reheat, simply warm the stir fry in a skillet over medium heat, adding a splash of water if the sauce has thickened too much. You can also use the microwave, but take care not to overheat so the chicken stays tender and juicy. Either way, dinner will be just as delicious the second time around!

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs work beautifully in this stir fry, bringing extra juiciness and flavor. Just slice them thin and follow the recipe as written.

What type Main Course

White button, cremini, or shiitake mushrooms all work great in the Chicken Mushroom Stir Fry Recipe. Shiitakes lend a deeper, earthy flavor, while creminis or buttons offer a more subtle taste and tender bite.

How can I make this dish gluten-free?

Simply swap the soy sauces and oyster sauce for certified gluten-free versions, and you’re all set. Tamari is a great gluten-free alternative to soy sauce.

Is there a vegetarian version of this recipe?

For a vegetarian spin, substitute the chicken with firm tofu or tempeh, and use vegetarian oyster sauce. The rest of the Chicken Mushroom Stir Fry Recipe remains the same!

What vegetables can I add or substitute?

This recipe is super flexible—try adding snap peas, baby corn, or broccoli florets. You can swap the bell pepper for carrots or zucchini, depending on what you have on hand.

Final Thoughts

There’s something truly satisfying about whipping up a dish that delivers big on flavor, but comes together with such ease—this Chicken Mushroom Stir Fry Recipe is exactly that kind of magic. If you haven’t tried it yet, I wholeheartedly encourage you to gather your ingredients and give it a go. Your weeknight dinners will never be the same!

Chicken Mushroom Stir Fry Recipe

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4.6 from 9 reviews

Author: admin
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Chicken Mushroom Stir Fry is a quick and flavorful dish perfect for busy weeknights. Tender chicken breast slices are marinated and stir-fried with aromatic garlic, ginger, onions, and a medley of mushrooms and bell peppers. The homemade savory sauce, balanced with a hint of sweetness and tang, brings all the flavors together for a satisfying meal served best over steamed rice.

Ingredients

Scale

For the 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

For the 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

For the Stir-Fry

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)

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Instructions

Marinate Chicken: In a medium bowl, combine the thinly sliced chicken breasts with cornstarch, baking soda, Shaoxing wine, and 1 tablespoon low-sodium soy sauce. Mix well and let it rest for about 10 minutes to tenderize and absorb the flavors.
Make Sauce: In a separate small bowl, whisk together oyster sauce, 2 tablespoons low-sodium soy sauce, dark soy sauce, brown sugar, rice vinegar, and sesame oil until well combined. Set aside.
Cook Chicken: Heat 2 tablespoons of peanut oil in a large skillet or wok over high heat. Add the marinated chicken, spreading it out in a single layer. Let it cook undisturbed for 2 minutes to get a good sear, then stir-fry until fully cooked and no longer pink. Remove chicken from the skillet and set aside.
Stir-fry Vegetables: In the same skillet, add sliced onions, garlic, and julienned ginger. Stir-fry briefly until fragrant. Add the sliced mushrooms and red bell pepper, cooking until they begin to soften but still retain some crispness.
Combine and Finish: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over everything and toss well to coat all the ingredients evenly. Cook together for an additional 1-2 minutes until the sauce thickens slightly and flavors meld.
Garnish and Serve: Remove from heat and garnish with sliced green onions and optionally sprinkle sesame seeds on top. Serve immediately over steamed rice for a complete meal.

Notes

Use Shaoxing wine for authentic flavor, but dry sherry or rice wine are good substitutes.
Ensure the chicken is sliced thinly against the grain for tender bites.
You can substitute peanut oil with vegetable or canola oil if needed.
Adjust the amount of brown sugar for sweetness according to your taste preference.
Add chili flakes or fresh chili for a spicy kick if desired.
Leftovers keep well in the fridge for up to 2 days and reheat nicely in a skillet or microwave.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stir-fry
Cuisine: Chinese