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
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 & 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.
