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