Description
A quick and flavorful Chicken Mushroom Stir Fry featuring tender chicken breasts, savory mushrooms, and vibrant vegetables tossed in a deliciously balanced stir-fry sauce made with soy, oyster sauce, and a touch of sesame oil. Perfect for a weeknight dinner, this recipe combines easy preparation with bold Asian-inspired flavors served over steamed 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 Oils
- 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 low-sodium soy sauce. Mix well and set aside letting the chicken absorb the flavors and tenderize slightly.
- Prepare the Stir-Fry Sauce: In a small bowl, whisk together oyster sauce, low-sodium soy sauce, dark soy sauce, brown sugar, rice vinegar, and sesame oil until smooth. Set this savory mixture aside for later use.
- Cook the Chicken: Heat 2 tablespoons of peanut oil in a large skillet or wok over high heat. Add the marinated chicken in a single layer without stirring for 2 minutes to allow searing, then stir-fry until the chicken is fully cooked and slightly browned. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add sliced onion, garlic, and julienned ginger. Stir-fry briefly until fragrant and starting to soften. Add the sliced mushrooms and red bell pepper, continuing to cook until the vegetables are tender but still crisp.
- Combine and Coat with Sauce: Return the cooked chicken to the skillet with the vegetables. Pour the prepared stir-fry sauce over the mixture and toss everything together to evenly coat and heat through.
- Garnish and Serve: Sprinkle sliced green onions (and optional sesame seeds if desired) over the top. Serve the stir fry immediately, ideally over steamed white or brown rice for a complete meal.
Notes
- Marinating the chicken with baking soda helps keep the meat tender and juicy.
- If Shaoxing wine is unavailable, substitute with dry sherry or rice wine.
- Use a wok or large skillet to ensure proper high-heat stir-frying.
- Customize vegetables by adding snap peas or carrots for added crunch.
- Serve with steamed jasmine or basmati rice for a traditional pairing.
