Chicken Mushroom Stir Fry
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A Chicken Mushroom Stir Fry Recipe that’s so easy and quick to make, perfect for any night of the week and so much better than takeout! Tender and tasty chicken, earthy mushrooms and stir fry veggies in a delicious sauce all come together in this amazing stir fry, ready to wow your family in just 20 minutes!
Chicken Stir Fry Recipe
I love this chicken stir fry so much because it really can be ready on your dinner table in just 20 minutes. The hardest part about this recipe, literally is getting all your ingredients ready first and that is my biggest tip to you. Once everything is prepped and ready to go, the cooking part is quick and easy.
This stir fry is full of tender, tasty chicken pieces, lots of stir fry veggies like mushrooms and bell peppers, and they all come together in this homemade sweet and savory stir fry sauce that ties everything together beautifully.
Why We Love This Chicken Stir Fry Recipe
- Ready In Just 20 Minutes.
- Seriously Easy To Make.
- Crowd Pleaser.
- Better Than Takeout.
- All Done In One Pan.
Chicken
- Chicken – I used thinly sliced boneless skinless chicken breasts here. It helps if the chicken is still a bit frozen to thinly slice it. You can also place it in the freezer for about 20 minutes to firm it up a bit before slicing. You can also use boneless skinless chicken thighs.
- Baking Soda This is my secret ingredient here, and it’s added to tenderize the chicken. This chicken will literally melt in your mouth. This works on beef, chicken or pork.
- Cornstarch – A little bit to coat the chicken. This is used not only to help thicken our stir-fry sauce, but it also helps the chicken brown easier on the outside and stay juicy on the inside.
- Shaoxing Wine – This is a Chinese rice wine that’s used a lot in Chinese cooking. A great substitute would be dry sherry or mirin which is a Japanese sweet cooking wine.
- Soy Sauce – I always opt for a low sodium soy sauce.
Stir Fry Sauce
- Sesame Oil – I love using toasted sesame oil for some extra toasty flavor, but use what you have.
- Rice Vinegar – A bit of rice vinegar to balance out all the flavors.
- Soy Sauce – I used both, low sodium soy sauce and dark soy sauce. I like to add dark soy sauce to darken the stir fry a bit, so it’s mostly for color. If you don’t find dark soy sauce, just add a bit more soy sauce.
- Brown Sugar – A bit of brown sugar to add a bit of sweetness to the sauce and help in caramelization. Sub with granulated sugar or honey.
- Oyster Sauce – This will add an earthy, slightly sweet and a bit salty taste to our sauce.
Stir Fry
- Onion – You’ll want to slice the onion, not chop it.
- Garlic And Ginger – You’ll want some fresh garlic, sliced. The ginger should be julienned. You can really taste the ginger in this dish, so feel free to reduce the amount if you’re not a fan of ginger.
- Bell Peppers – I used some red bell peppers, also julienned to bulk up the veggies in this stir fry. Feel free to sub with your favorite veggies.
- Mushrooms – Use your preference, quartered. I used regular white mushrooms, but shiitake mushrooms, or cremini mushrooms would be great too.
- Green Onions – Just a bit for some extra flavor and color.
- Oil – I used peanut oil, but sub it with sunflower, safflower or avocado oil.
- Prep the chicken. Add the chicken, cornstarch, baking soda, Shaoxing wine and soy sauce to a bowl. Toss everything together well and set aside.
- Make the stir fry sauce. Combine all the stir fry sauce ingredients together in a small bowl and whisk well. Set aside.
- Cook the chicken. Heat the peanut oil in a large skillet or wok over high heat. Add the chicken with marinade and all and spread it out. Don’t touch it for 2 minutes, allowing it to sear. Toss it around and finish cooking it for another 1 to 2 minutes. Transfer the chicken to a plate and set aside.
- Finish the stir fry. In the same skillet all wok add the onion slices and stir fry for a few seconds, then add the garlic and ginger. Cook for another 30 seconds. Stir in the mushrooms, bell peppers and cook for an additional 2 minutes, just until they start to brown a bit. Add the chicken back to the skillet or wok and pour the sauce over everything and toss until well combined.
- Garnish and serve. Garnish with green onions and/or sesame seeds and serve over rice.
Why Is Baking Soda Added To The Chicken?
You’ll notice in a lot of my Asian dishes I pretty much always add baking soda to the meat, whether it’s beef, chicken or pork. This is done to tenderize the chicken, in this case, and this method is called velveting. It also jumpstarts the browning process, giving our chicken a nice golden color.
What Other Vegetables Can I Add To My Stir Fry?
The sky is the limit, but here are some great options:
- Broccoli
- Carrots
- Snow peas
- Asparagus
- Bean Sprouts
- Snap Peas
- Celery
- Cabbage
- Baby Corn
- Water Chestnuts
Expert Tips
- Notice I don’t add any salt to this dish and that’s because there should be plenty of sodium from all the other ingredients, however, taste and adjust seasonings to your liking.
- For extra heat, try adding some red pepper flakes, sriracha or some chili garlic sauce.
- Freeze your chicken breast for a few minutes before cutting it, to make it easier to cut into cubes or thin slices.
Storing Leftovers
Transfer leftovers to an airtight container and store for 3-4 days in the fridge. You can reheat in the microwave, or you can use a skillet over medium heat. If you find the sauce is drying out a bit using a skillet, add a splash of water or chicken broth to bring it back to life.
If you want to keep leftovers longer, pop them into an airtight container and place in the freezer. Your leftover stir fry will keep for 3–4 months in the freezer.
Other Easy Stir Fry Recipes You Might Like
- Beef Mushroom Stir Fry
- Easy Chicken Stir Fry
- Hunan Chicken
- Mongolian Beef
- Easy Beef and Broccoli Stir Fry
- Chinese Lemon Chicken
- Quick And Easy Beef Stir Fry
- Kung Pao Chicken
- Chili Garlic Chicken
- Pepper Chicken Stir Fry
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Chicken Mushroom Stir Fry
Video
Ingredients
Chicken
- 1 pound chicken breast (boneless skinless, thinly sliced)
- 1 tablespoon cornstarch
- ½ teaspoon baking soda
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce (low sodium)
Stir Fry Sauce
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce (low sodium)
- 1 teaspoon dark soy sauce
- 1 tablespoon brown sugar (packed)
- 2 teaspoons rice vinegar
- 1 teaspoon sesame oil
Stir Fry
- 2 tablespoons peanut oil
- 1 large onion (sliced)
- 3 cloves garlic (sliced)
- 2 inch ginger piece (julienned)
- 8 ounces white mushrooms (cremini or shiitake, sliced)
- 1 small red bell pepper (thinly sliced)
- 3 green onions (sliced)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Prep the chicken. Add the chicken, cornstarch, baking soda, Shaoxing wine and soy sauce to a bowl. Toss everything together well and set aside.
- Make the stir fry sauce. Combine all the stir fry sauce ingredients together in a small bowl and whisk well. Set aside.
- Cook the chicken. Heat the peanut oil in a large skillet or wok over high heat. Add the chicken with marinade and all and spread it out. Don't touch it for 2 minutes, allowing it to sear. Toss it around and finish cooking it for another 1 to 2 minutes. Transfer the chicken to a plate and set aside.
- Finish the stir fry. In the same skillet all wok add the onion slices and stir fry for a few seconds, then add the garlic and ginger. Cook for another 30 seconds. Stir in the mushrooms, bell peppers and cook for an additional 2 minutes, just until they start to brown a bit. Add the chicken back to the skillet or wok and pour the sauce over everything and toss until well combined.
- Garnish and serve. Garnish with green onions and/or sesame seeds and serve over rice.
Notes
- Notice I don’t add any salt to this dish and that’s because there should be plenty of sodium from all the other ingredients, however, taste and adjust seasonings to your liking.
- For extra heat, try adding some red pepper flakes, sriracha or some chili garlic sauce.
- Freeze your chicken breast for a few minutes before cutting it, to make it easier to cut into cubes or thin slices.
- Transfer leftovers to an airtight container and store for 3-4 days in the fridge. You can reheat in the microwave, or you can use a skillet over medium heat. If you find the sauce is drying out a bit using a skillet, add a splash of water or chicken broth to bring it back to life.
- If you want to keep leftovers longer, pop them into an airtight container and place in the freezer. Your leftover stir fry will keep for 3–4 months in the freezer.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
