If you are craving a dish that wakes up your taste buds with a perfect balance of savory, sweet, and tangy flavors, then this Chicken Mushroom Stir Fry Recipe is your new go-to. It’s a vibrant medley of tender chicken, earthy mushrooms, and crisp bell pepper all bathed in a rich, umami-packed sauce that comes together in just about 20 minutes. This recipe elegantly combines simple ingredients, making it a fantastic weeknight meal that never feels rushed or boring. Whether you’re a stir-fry novice or a seasoned home cook, this dish will quickly become a favorite in your kitchen.
Ingredients You’ll Need
Every ingredient in this Chicken Mushroom Stir Fry Recipe plays a key role, whether it’s the tender chicken, the aromatic ginger and garlic, or the combination of rich sauces that create a luscious coating. The ingredients themselves are simple yet essential for packing bold flavors and delightful textures.
- Boneless, skinless chicken breasts (1 pound): Thinly sliced to ensure quick and even cooking.
- Cornstarch (1 tablespoon): Helps to tenderize the chicken and creates a silky sauce texture.
- Baking soda (½ teaspoon): A secret player that tenderizes the chicken further for that melt-in-your-mouth feel.
- Shaoxing wine (1 tablespoon): Adds a subtle depth and complexity; if you don’t have it, rice wine or sherry works well.
- Low-sodium soy sauce (3 tablespoons): Provides a salty, umami backbone without overpowering the dish.
- Oyster sauce (3 tablespoons): Brings a sweet, savory richness that elevates the stir-fry.
- Dark soy sauce (1 teaspoon): Adds color and a slightly smoky undertone.
- Brown sugar (1 tablespoon, packed): Balances savory components with a touch of sweetness.
- Rice vinegar (2 teaspoons): Brightens the dish with a mild acidity.
- Sesame oil (1 teaspoon): Just a little for that irresistible nutty aroma.
- Peanut oil (2 tablespoons): Perfect for high-heat stir-frying that crisps the chicken edges.
- Large onion (1, sliced): Adds natural sweetness and crunch.
- Garlic cloves (3, sliced): For an aromatic punch.
- Ginger (2-inch piece, julienned): Delivers a fresh, zesty kick.
- White mushrooms (8 ounces, sliced): Cremini or shiitake work beautifully to add earthiness.
- Small red bell pepper (1, thinly sliced): Offers vibrant color and a mild sweetness.
- Green onions (3, sliced): Used as a garnish to brighten and freshen every bite.
How to Make Chicken Mushroom Stir Fry Recipe
Step 1: Marinate the Chicken
Begin by combining the chicken slices with cornstarch, baking soda, Shaoxing wine, and soy sauce in a bowl. This quick marinade not only infuses flavor but also tenderizes the chicken, ensuring every bite is juicy and flavorful. Let it rest while you prepare the sauce and vegetables.
Step 2: Mix the Stir-Fry Sauce
Next, whisk together the oyster sauce, additional soy sauces, dark soy sauce, brown sugar, rice vinegar, and sesame oil in a small bowl. This sauce acts as the flavor powerhouse for the dish, striking the perfect balance of sweet, salty, acidic, and rich notes that will coat the chicken and vegetables beautifully.
Step 3: Cook the Chicken
Heat the peanut oil in a large skillet or wok over high heat until shimmering. Add the marinated chicken in a single layer and allow it to cook undisturbed for about two minutes; this helps create a nice sear. Then stir-fry the chicken until fully cooked and lightly browned. Remove it from the pan and set it aside to rest.
Step 4: Sauté the Aromatics and Vegetables
In the same hot skillet, toss in the sliced onion, garlic, and julienned ginger. Stir-fry them briefly until fragrant and slightly softened. Then add the mushrooms and red bell pepper, continuing to cook until they’re tender but still retain some crunch—this textural contrast is key to a fantastic stir fry.
Step 5: Bring It All Together
Return the cooked chicken to the skillet with the vegetables and pour the prepared sauce over everything. Toss well so every piece gets a glossy, flavorful coating. Let it cook together for another minute or two, allowing the sauce to thicken just slightly and marry all the ingredients.
Step 6: Garnish and Serve
Finish your Chicken Mushroom Stir Fry Recipe by sprinkling sliced green onions and optional sesame seeds on top. Serve immediately over steamed rice or noodles for a satisfying meal that’s bursting with flavor and texture.
How to Serve Chicken Mushroom Stir Fry Recipe
Garnishes
To elevate your dish, fresh green onions add a lovely pop of color and a mild onion flavor. Toasted sesame seeds can be sprinkled on top for a subtle crunch and nutty aroma. For a bit of heat, consider thin slices of fresh chili or a drizzle of chili oil.
Side Dishes
This stir fry pairs beautifully with fluffy steamed jasmine rice or sticky rice, which helps soak up all that delicious sauce. For a lighter twist, serve alongside sautéed greens like bok choy or a crisp Asian cucumber salad to add brightness and balance.
Creative Ways to Present
For a fun family-style meal, serve the stir fry in a large colorful platter surrounded by bowls of rice and sides so everyone can help themselves. Alternatively, use it as a filling for lettuce wraps for a playful take that adds freshness and crunch with every bite.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Chicken Mushroom Stir Fry Recipe to an airtight container and refrigerate. It will keep well for up to 3 days. The flavors may even deepen, making it tastier the next day. Just be sure to store it separately from any rice to keep textures optimal.
Freezing
While the dish is best enjoyed fresh, you can freeze the chicken and vegetable mixture without rice to maintain the best texture. Freeze in a sealed container or heavy-duty freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stove.
Reheating
To reheat, warm the stir fry in a skillet over medium heat, stirring frequently to prevent sticking and to evenly warm through. If it seems dry, splash in a small amount of water or broth to refresh the sauce. Avoid microwaving if possible to preserve texture and flavor.
FAQs
Can I use other types of mushrooms in this recipe?
Absolutely! While cremini or shiitake mushrooms are recommended for their flavor and texture, you can substitute with button mushrooms or even oyster mushrooms based on what you have available. The stir fry’s flavor adapts well to different mushroom varieties.
Is there a substitute for Shaoxing wine?
If you don’t have Shaoxing wine on hand, dry sherry or a splash of rice vinegar mixed with a pinch of sugar can work as a substitute. The goal is to add a bit of acidity and depth, so adjust this according to your taste preferences.
How can I make this dish gluten-free?
To make this Chicken Mushroom Stir Fry Recipe gluten-free, substitute low-sodium soy sauce with tamari or coconut aminos and use gluten-free oyster sauce. These swaps keep the flavor authentic while accommodating dietary needs.
Can I prepare this stir fry without baking soda?
Yes, omitting baking soda is fine, though it does help tenderize the chicken. If you skip it, just be mindful not to overcook the chicken to keep it juicy and tender.
What other vegetables can I add?
This recipe is very versatile. Feel free to add snap peas, baby corn, carrots, or broccoli florets. Just be sure to adjust cooking times to keep the vegetables crisp and vibrant.
Final Thoughts
This Chicken Mushroom Stir Fry Recipe is a shining example of how a few simple ingredients can come together to create a deeply satisfying meal bursting with flavor and texture. Perfect for any night of the week, it’s both quick and impressive enough to serve to family and friends. I encourage you to give it a try and experience how easy it is to transform your dinner routine into something truly delicious.
Print
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
This Chicken Mushroom Stir Fry is a quick and flavorful dish featuring tender chicken breasts, white mushrooms, and vibrant vegetables tossed in a savory blend of soy, oyster sauce, and aromatic sesame oil. Perfect for a busy weeknight, it combines tender, juicy chicken with crisp vegetables and a rich, tangy sauce for a satisfying 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 & Aromatics
- 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
Instructions
- Marinate the 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 and set aside to allow the chicken to tenderize and absorb the flavors.
- Prepare the Stir-Fry Sauce: In a small bowl, whisk together the oyster sauce, remaining 2 tablespoons of low-sodium soy sauce, dark soy sauce, brown sugar, rice vinegar, and sesame oil until smooth. Set aside.
- Cook the Chicken: Heat peanut oil in a large skillet or wok over high heat. Add the marinated chicken, spreading it in a single layer to sear. Let it cook undisturbed for about 2 minutes, then stir-fry until the chicken is cooked through and slightly browned. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables and Aromatics: In the same skillet, add onion, garlic, and julienned ginger. Stir-fry briefly until fragrant. Add the sliced mushrooms and red bell pepper, cooking until they soften slightly but still retain some crunch.
- Combine and Finish: Return the cooked chicken to the skillet with the vegetables. Pour the prepared stir-fry sauce over everything and toss to coat all ingredients evenly. Cook together for another minute to meld the flavors.
- Garnish and Serve: Sprinkle sliced green onions and optional sesame seeds on top. Serve immediately over steamed rice for a complete meal.
Notes
- Using cornstarch and baking soda in the marinade helps tenderize the chicken and creates a velvety texture.
- ShaoXing wine can be substituted with dry sherry or rice wine if unavailable.
- Adjust the amount of soy sauces and oyster sauce based on your taste preference and salt tolerance.
- For a gluten-free version, ensure all sauces are gluten-free or use tamari instead of soy sauce.
- Serve hot immediately for the best texture and flavor.
- Add toasted sesame seeds for extra crunch and aroma if desired.
