Chicken Mushroom Stir Fry: Quick & Easy Recipe

Chicken Mushroom Stir Fry: Craving a quick, healthy, and utterly delicious meal that’s ready in under 30 minutes? Look no further! This vibrant dish is a symphony of savory flavors and textures, guaranteed to become a weeknight staple. Forget takeout – with this recipe, you can create a restaurant-quality stir fry in the comfort of your own kitchen.

Stir-frying, a cooking technique deeply rooted in Chinese culinary tradition, dates back thousands of years. It’s a method that emphasizes speed and efficiency, transforming simple ingredients into flavorful masterpieces. While the exact origins of Chicken Mushroom Stir Fry are difficult to pinpoint, its popularity stems from its adaptability and the perfect balance of protein, vegetables, and umami-rich sauces.

What makes this dish so irresistible? It’s the delightful combination of tender chicken, earthy mushrooms, and crisp-tender vegetables, all coated in a luscious, savory sauce. The textures are a delight – the slight chewiness of the chicken, the meaty bite of the mushrooms, and the satisfying crunch of the vegetables. Plus, it’s incredibly versatile! Feel free to customize it with your favorite vegetables and adjust the sauce to your preferred level of sweetness and spice. Whether you’re a seasoned cook or just starting out, this Chicken Mushroom Stir Fry recipe is a guaranteed success!

this Recipe

Ingredients:

• Chicken: 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• Mushrooms: 1 lb mixed mushrooms (cremini, shiitake, oyster), sliced
• Soy Sauce: 1/4 cup low-sodium soy sauce
• Oyster Sauce: 2 tablespoons oyster sauce
• Shaoxing Wine (or Dry Sherry): 2 tablespoons
• Cornstarch: 2 tablespoons
• Sesame Oil: 1 tablespoon
• Garlic: 4 cloves, minced
• Ginger: 1 tablespoon, minced
• Green Onions: 3, thinly sliced, white and green parts separated
• Vegetable Oil: 3 tablespoons
• Chicken Broth: 1/2 cup
• Brown Sugar: 1 tablespoon
• Red Pepper Flakes: 1/4 teaspoon (optional, for heat)
• Cooked Rice: For serving
• Optional Garnishes: Sesame seeds, extra green onions

Preparing the Chicken and Marinade:

Okay, let’s get started! The first step is to prepare our chicken. This marinade is key to getting that tender, flavorful chicken we all crave in a good stir-fry.

1. Cut the Chicken: Take your chicken breasts and cut them into roughly 1-inch cubes. Try to keep them relatively uniform in size so they cook evenly.
2. Prepare the Marinade: In a medium bowl, whisk together the soy sauce, oyster sauce, Shaoxing wine (or dry sherry), cornstarch, and sesame oil. This combination creates a fantastic flavor base and helps tenderize the chicken.
3. Marinate the Chicken: Add the cubed chicken to the marinade and toss to coat thoroughly. Make sure every piece is covered! Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to a few hours. The longer it marinates, the more flavorful it will be. I usually aim for at least an hour if I have the time.

Preparing the Vegetables:

While the chicken is marinating, let’s get our vegetables ready. This is where you can really customize the stir-fry to your liking, but I find a mix of mushrooms works best.

1. Clean and Slice the Mushrooms: Gently clean your mushrooms with a damp paper towel to remove any dirt. Avoid soaking them in water, as they tend to absorb it. Slice the mushrooms into even pieces. I like a mix of cremini, shiitake, and oyster mushrooms for a variety of textures and flavors.
2. Mince the Garlic and Ginger: Mince the garlic cloves and ginger. These aromatics are essential for building a flavorful stir-fry. Freshly minced is always best!
3. Slice the Green Onions: Thinly slice the green onions, separating the white and green parts. We’ll use the white parts for cooking and the green parts for garnish.

Cooking the Chicken and Mushrooms:

Now for the fun part – cooking! This is where everything comes together quickly, so make sure you have all your ingredients prepped and ready to go.

1. Heat the Wok or Skillet: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. You want the wok to be screaming hot! This is crucial for getting that nice sear on the chicken and mushrooms.
2. Cook the Chicken: Add the marinated chicken to the hot wok in a single layer. Avoid overcrowding the wok, as this will lower the temperature and cause the chicken to steam instead of sear. If necessary, cook the chicken in batches. Cook for 2-3 minutes per side, or until the chicken is cooked through and lightly browned. Remove the chicken from the wok and set aside.
3. Cook the Mushrooms: Add another tablespoon of vegetable oil to the wok. Add the sliced mushrooms and cook for 5-7 minutes, or until they are softened and browned. Stir occasionally to ensure even cooking. Mushrooms release a lot of moisture, so don’t be afraid to let them cook down until the moisture evaporates and they start to brown.
4. Add Aromatics: Add the minced garlic, ginger, and the white parts of the green onions to the wok with the mushrooms. Cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic!

Making the Sauce and Combining:

The sauce is what ties everything together, creating that delicious, savory flavor that makes this stir-fry so irresistible.

1. Prepare the Sauce: In a small bowl, whisk together the chicken broth, brown sugar, remaining soy sauce (if any), and red pepper flakes (if using).
2. Add the Sauce: Pour the sauce into the wok with the mushrooms and aromatics. Bring the sauce to a simmer and cook for 1-2 minutes, or until it thickens slightly.
3. Combine Everything: Add the cooked chicken back to the wok with the sauce and mushrooms. Toss to coat everything evenly. Cook for another minute or two, until the chicken is heated through and the sauce is nicely thickened.

Serving:

Almost there! Now it’s time to serve up this delicious Chicken Mushroom Stir-Fry.

1. Serve Over Rice: Serve the Chicken Mushroom Stir-Fry hot over cooked rice. I prefer jasmine rice, but any type of rice will work.
2. Garnish: Garnish with the green parts of the green onions and sesame seeds, if desired.
3. Enjoy! Dig in and enjoy your homemade Chicken Mushroom Stir-Fry!

Conclusion:

This Chicken Mushroom Stir Fry isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen, and trust me, you absolutely need to try it! The savory chicken, earthy mushrooms, and vibrant vegetables, all coated in that luscious, slightly sweet and savory sauce, create a symphony of textures and tastes that will have your taste buds singing. It’s quick, it’s easy, and it’s infinitely adaptable to your preferences and what you have on hand. What more could you ask for?

But beyond the deliciousness, this recipe is a winner because it’s so versatile. Looking for a complete meal? Serve it over fluffy white rice, nutty brown rice, or even quinoa for an extra boost of protein. Want to keep things low-carb? Cauliflower rice is a fantastic alternative that soaks up all that amazing sauce. And don’t be afraid to experiment with different noodles! Lo mein, udon, or even rice noodles would all be incredible.

Beyond the base, there are so many ways to customize this Chicken Mushroom Stir Fry to make it your own. Add a handful of snow peas or snap peas for extra crunch and sweetness. Toss in some broccoli florets or bell peppers for added color and nutrients. A sprinkle of toasted sesame seeds or chopped green onions adds a beautiful finishing touch. For a spicier kick, add a pinch of red pepper flakes or a drizzle of sriracha. If you’re feeling adventurous, try adding some water chestnuts or bamboo shoots for a unique texture.

And speaking of protein, while chicken is the star of the show here, you could easily substitute it with shrimp, tofu, or even beef. Just adjust the cooking time accordingly to ensure everything is cooked through perfectly. If you’re using tofu, be sure to press it well to remove excess moisture before stir-frying.

I truly believe this recipe is a game-changer for busy weeknights. It’s a healthy, satisfying, and incredibly flavorful meal that comes together in a flash. Plus, it’s a great way to use up any leftover vegetables you have lurking in your fridge. It’s a win-win!

But the best part about cooking is sharing the experience and the delicious results! I’m so excited for you to try this Chicken Mushroom Stir Fry and discover your own favorite variations. Once you’ve given it a whirl, I’d absolutely love to hear about your experience. Did you make any substitutions? Did you add any special ingredients? What did your family think?

Please, don’t hesitate to leave a comment below and share your thoughts, tips, and photos. Your feedback is invaluable, and it helps other readers discover new and exciting ways to enjoy this recipe. Let’s create a community of stir-fry enthusiasts! So go ahead, grab your wok (or a large skillet), gather your ingredients, and get ready to create a culinary masterpiece. Happy cooking, and I can’t wait to hear what you think! I am confident that this will become a staple in your recipe rotation.