Description
This Chicken Mushroom Stir Fry is a quick and flavorful dish perfect for a weeknight dinner. Tender chicken breasts are marinated and stir-fried with savory mushrooms, crisp bell peppers, and aromatic aromatics like garlic and ginger, all brought together with a savory-sweet sauce made from soy, oyster sauce, and rice vinegar. Ready in just 20 minutes, this recipe offers a balanced, 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
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
Stir Fry Ingredients
- 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 Chicken: Combine the thinly sliced chicken breasts with cornstarch, baking soda, Shaoxing wine, and low-sodium soy sauce in a bowl. Mix well to coat. Set aside to marinate while you prepare the sauce and vegetables.
- Make 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 aside.
- Cook Chicken: Heat peanut oil in a large skillet or wok over high heat. Add the marinated chicken in a single layer and let cook undisturbed for 2 minutes to develop a sear. Then, stir-fry until the chicken is fully cooked and no longer pink inside. Remove the chicken from the skillet and set aside.
- Stir-fry Vegetables: Add the sliced onion, garlic, and julienned ginger to the hot skillet. Stir-fry briefly until fragrant, about 1 minute. Then add the sliced mushrooms and red bell pepper. Continue stir-frying until the vegetables are slightly softened but still crisp.
- 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 ingredients evenly. Stir-fry together for another 1-2 minutes until heated through and the sauce slightly thickens.
- Garnish and Serve: Sprinkle sliced green onions and sesame seeds over the stir-fry. Serve immediately, ideally over steamed rice, for a complete meal.
Notes
- You can substitute Shaoxing wine with rice wine or dry sherry if unavailable.
- For a vegetarian version, replace chicken with firm tofu and use vegetarian oyster sauce.
- Adjust the amount of soy sauce and brown sugar to balance saltiness and sweetness as per your taste.
- Use a well-heated wok or skillet to get the best stir-fry texture and flavor.
- Serve with jasmine or long-grain rice for best pairing.
