Savory chicken mushroom stir fry with colorful veggies and rich sauce—quick, flavorful, and better than takeout for a perfect weeknight meal!
Why You’ll Love This Recipe
- Quick and easy: Dinner on the table in just 20 minutes.
- Rich, savory flavors: A bold sauce made with soy, oyster sauce, and sesame oil.
- Colorful and wholesome: A hearty mix of protein, mushrooms, and vegetables.
- Customizable: Swap or add veggies to suit your taste or what’s on hand.
- Better than takeout: Healthier, fresher, and just as delicious.
Ingredients
- 1 lb boneless skinless chicken breasts, thinly sliced
- 1/2 tsp baking soda
- 1 tbsp cornstarch
- 1 tbsp Shaoxing wine (or dry sherry/mirin)
- 2 tbsp low-sodium soy sauce
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 tbsp dark soy sauce (or extra soy sauce)
- 1 tbsp brown sugar
- 2 tbsp oyster sauce
- 1 medium onion, sliced
- 3 cloves garlic, sliced
- 1 tbsp fresh ginger, julienned
- 1 red bell pepper, sliced
- 8 oz white mushrooms, quartered
- 2 green onions, chopped
- 2 tbsp peanut oil (or avocado/sunflower oil)
Directions
- In a bowl, toss the sliced chicken with cornstarch, baking soda, Shaoxing wine, and soy sauce. Set aside to marinate briefly.
- In a small bowl, whisk together the sesame oil, rice vinegar, dark soy sauce, brown sugar, and oyster sauce to create the stir fry sauce.
- Heat peanut oil in a large skillet or wok over high heat. Add the marinated chicken and stir-fry until golden and just cooked through, about 3–4 minutes. Remove from the skillet and set aside.
- In the same skillet, add a little more oil if needed. Stir-fry the onion, garlic, and ginger for 1–2 minutes until fragrant.
- Add the bell pepper and mushrooms. Stir-fry for another 2–3 minutes until the vegetables are slightly tender but still crisp.
- Return the chicken to the skillet and pour the stir fry sauce over everything. Stir well to coat and cook for another 2 minutes until the sauce thickens slightly.
- Sprinkle with chopped green onions and serve immediately with rice or noodles.
Servings And Timing
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4
- Calories per serving: ~350 kcal
Variations
- Spicy kick: Add sliced chili peppers or a dash of sriracha to the sauce.
- Extra veggies: Toss in broccoli, snap peas, or baby corn for added texture.
- Swap the protein: Use shrimp, beef strips, or tofu for different flavors.
- Low-carb option: Serve over cauliflower rice or zucchini noodles.
- Gluten-free: Use tamari instead of soy sauce and check labels on sauces.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over medium heat or in the microwave until heated through.
Add a splash of water or broth if needed to loosen the sauce during reheating.
FAQs
Can I use chicken thighs instead of breasts?
Yes, chicken thighs are juicy and flavorful—just adjust cooking time slightly if needed.
What type of mushrooms work best?
White mushrooms, cremini, or even shiitake mushrooms are great choices.
Is baking soda necessary for the chicken?
It helps tenderize the chicken for that classic “velvety” stir fry texture.
Can I make this dish vegetarian?
Yes, substitute the chicken with tofu and use a vegetarian oyster sauce alternative.
Do I have to use Shaoxing wine?
No, you can substitute with dry sherry or mirin, or skip it if needed.
How do I prevent the vegetables from getting soggy?
Stir-fry quickly over high heat to maintain their crispness.
Can I meal prep this stir fry?
Yes, it reheats well and is great for lunches or quick dinners.
What should I serve this with?
Steamed jasmine rice, brown rice, or noodles are all excellent choices.
Can I make it ahead of time?
You can prepare the sauce and marinate the chicken ahead. Cook everything fresh for best texture.
Is it kid-friendly?
Yes, you can omit spicy elements and kids will love the savory-sweet sauce and tender chicken.
Conclusion
Savory chicken mushroom stir fry is the perfect answer to your weeknight dinner needs—fast, flavorful, and packed with wholesome ingredients. With its tender chicken, crisp veggies, and rich sauce, this better-than-takeout meal will quickly become a family favorite you’ll want to make again and again.
Print
Savory Chicken Mushroom Stir Fry
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
Savory chicken mushroom stir fry with colorful veggies and rich sauce—quick, flavorful, and better than takeout for a perfect weeknight meal!
Ingredients
1 lb boneless skinless chicken breasts, thinly sliced
1/2 tsp baking soda
1 tbsp cornstarch
1 tbsp Shaoxing wine (or dry sherry/mirin)
2 tbsp low-sodium soy sauce
2 tbsp sesame oil
1 tbsp rice vinegar
2 tbsp dark soy sauce (or extra soy sauce)
1 tbsp brown sugar
2 tbsp oyster sauce
1 medium onion, sliced
3 cloves garlic, sliced
1 tbsp fresh ginger, julienned
1 red bell pepper, sliced
8 oz white mushrooms, quartered
2 green onions, chopped
2 tbsp peanut oil (or avocado/sunflower oil)
Instructions
In a bowl, mix chicken with cornstarch, baking soda, Shaoxing wine, and soy sauce. Toss to coat and set aside.
In another bowl, whisk sesame oil, rice vinegar, dark and regular soy sauces, brown sugar, and oyster sauce to create stir fry sauce.
Heat peanut oil in a large skillet or wok over high heat.
Add chicken and cook until golden, about 3–4 minutes. Remove and set aside.
Add more oil if needed. Stir-fry onion, garlic, and ginger for 1–2 minutes.
Add bell pepper and mushrooms; cook for 2–3 minutes until slightly tender.
Return chicken to skillet, pour in sauce, and stir well. Cook another 2 minutes until sauce thickens.
Garnish with chopped green onions and serve hot with rice or noodles.
Notes
Slice chicken thinly for quick, even cooking.
Substitute mushrooms with shiitake for extra umami flavor.
Double the sauce for extra rice drizzling goodness!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Chinese-Inspired