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

Nutrition

Serving Size: 1 serving (about 1/4 of recipe)
Calories: 320 kcal
Sugar: 6 g
Sodium: 550 mg
Fat: 14 g
Saturated Fat: 2 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 16 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 75 mg