If you’re looking for a quick, wholesome, and tasty dish, this Stir Fry Chicken with Mushrooms is your answer! This one-pot meal is balanced with protein, fiber, and vegetables, perfect for a solo lunch or a family dinner. The tender chicken pairs beautifully with earthy mushrooms and crisp vegetables, making it incredibly flavorful. Let’s get cooking!

Note: This post may contain affiliate links. Please read my privacy policy for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.

Main ingredients for the chicken and mushrooms stir-fry

• Chicken meat. I use boneless, skinless chicken breast meat for this recipe. You can also use chicken thigh meat or substitute the chicken with pork or beef. Please refer to the tips section below for more information.
• Chopped garlic. Chopped garlic greatly enhances the flavor of stir-fry dishes in Chinese cooking. You may also want to add a few slices of ginger if you enjoy its taste.
• Mushrooms. The choice of mushrooms for your stir-fry depends on personal preference and availability. Dry shiitake, king oyster, and shimeji mushrooms are popular in Malaysia. During my stay in New Zealand, I used button or portobello mushrooms, commonly used there.
• Vegetables. Gai Lan (Chinese broccoli) is my preferred choice of leafy vegetable, though choy sum works equally well. As for the non-leafy vegetables, I opted for snow peas and baby corn primarily because they were readily available in my refrigerator. However, depending on your taste buds and what you have, you can choose from many options, including carrot slices, bamboo shoots, firm tofu, water chestnuts, broccoli florets, spring onions, sesame seeds, and bell peppers.
• Seasonings/marinade. The marinade ingredients should be non-spicy and light for this Cantonese-style stir-fry dish. To achieve this, I made a delightful stir-fry sauce by combining light soy sauce, oyster sauce, Shaoxing wine (or dry sherry), sesame oil, cornstarch, and a few tablespoons of water.
• Cornstarch. I coat the chicken with cornstarch, forming a protective layer shielding it from direct frying heat. This prevents overcooking and helps retain the meat’s moisture. It is also more proper to pan-fry the chicken over medium heat until golden to develop a richer flavor. Coating with cornstarch helps ensure the meat’s inner part remains tender after it is cooked.

Steps to Prepare Stir-Fry Chicken and Mushrooms

1. Begin by cutting the chicken breast meat into thin strips, about 1 to 1.5 inches in length and 1/3 of an inch thick.
2. Marinate the chicken with light soy sauce, ground white pepper, and oil. The acidic nature of soy sauce (pH around five) helps break down the proteins, resulting in tender meat.
3. Soak the dry shiitake mushrooms thoroughly until they are fully rehydrated. You can use hot water to soak the mushrooms, significantly reducing the required soaking time. I recommend placing a heavy bowl on top while soaking to submerge all the mushrooms, as dry mushrooms tend to float on the surface.
4. Next, prepare the snow peas by removing their fiber strings and cutting them in half. Similarly, cut the baby corn in half.
5. Mix a tablespoon of cornstarch with the marinated chicken, then add a teaspoon of oil to separate the chicken pieces.
6. Heat the vegetable oil in a nonstick pan or large skillet over medium heat. Place the chicken in a single layer and pan-fry until both sides are slightly brown. Remove the chicken from the pan.
7. Sauté the chopped garlic with oil in a separate wok until fragrant. Add the Gai Lan and stir-fry until the leaves begin to wilt.
8. Include the shiitake mushrooms, baby corn, and snow peas in the wok and stir-fry until all the vegetables are cooked.
9. Return the cooked chicken pieces to the wok, mixing them with the vegetables over medium-high heat.
10. Prepare the sauce by mixing Ingredients D in the recipe. Combine the sauce with the other ingredients in the wok. Dish it out to serve with white rice.

Continue to Content

Stir-Fry Chicken with Mushrooms

Yield: 3 servings

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

This Stir-Fry Chicken and Mushrooms recipe is a simple, savory one-pot delight. Perfect for a quick meal. Traditional Cantonese dish.

Print

Ingredients

Ingredients A

• 300g chicken breasts meat
• 2 tsp light soy sauce
• 1/4 tsp ground white pepper
• 2 tsp cooking oil

Ingredients B

• 2 tsp chopped garlic
• 3 dried Shitake mushrooms
• 10 snow peas
• 8 baby corns
• 3 stalks Gai Lan

Ingredients C

• 1 tbsp cornstarch
• 2 tsp cooking oil

Ingredeints D (sauce)

• 1 tbsp light soy sauce
• 2 tbsp oyster sauce
• 1 tbsp Shaoxing wine
• 2 tsp sesame oil
• 1/2 tsp salt
• 1 tsp cornstarch
• 2 tbsp cold water

Instructions

1. Begin by cutting the chicken breast meat into thin strips, about 1 to 1.5 inches in length and 1/3 of an inch thick. Marinate the chicken with Ingredients A.
2. Prepare the chopped garlic, cut the baby corn in half, soak the dry shiitake mushrooms until they become soft and plump, cut the snow peas diagonally, and remove their fiber strings.
3. Mix a tablespoon of cornstarch with the marinated meat, then add a teaspoon of oil to separate the chicken pieces.
4. Heat some oil in a nonstick pan over medium heat. Place the chicken in a single layer and pan-fry until both sides turn slightly brown. Remove from the pan.
5. Add more oil and sauté the chopped garlic in a separate wok un.
6. Add the Gai Lan and stir-fry until the leaves begin to wilt.
7. Introduce the soaked shiitake mushrooms, baby corn, and snow peas to the wok, stirring until all the vegetables are cooked.
8. Return the cooked chicken to the wok, mixing it with the vegetables.
9. Pour in the stir-fry sauce you prepared earlier and combine it with the other ingredients in the wok.
10. Increase the heat to high, ensuring the sauce is thoroughly mixed and evenly coats all ingredients.
11. Once the flavors have melded together, dish out the delightful stir-fry, ready to be savored and enjoyed.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Havista Dried Premium Flower Shiitake Mushrooms, 6 Ounce
• 
  Lodge 14 Inch Cast Iron Wok. Pre-Seasoned Wok with Flattened Bottom for Asian Stir Fry and Sautees
• 
  Lee Kum Kee Premium Light Soy Sauce - 150ml (5.27 fl oz)
• 
  MICHELANGELO Nonstick Frying Pan Stone with Ultra Nonstick Granite Coating, 10 Inch Frying Pan with Lid, Nonstick Skillet Pfoa Free, Non toxic Rock Pan, Induction Compatible -10 inch

Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 657Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 120mgSodium: 1452mgCarbohydrates: 59gFiber: 19gSugar: 25gProtein: 63g

This data was provided and calculated by Nutritionix on 8/8/2023

Tips to make a better chicken and mushrooms stir-fry

1. While chicken thighs are more commonly used in Chinese cooking, I opted for chicken breasts as they are more common in most Western countries. Since chicken breasts have less fat, they can become tough if overcooked. Therefore, I am careful not to overcook it to keep it tender.
2. If you substitute chicken with pork, no adjustments are needed in the recipe. However, for beef, I recommend adding ginger juice and green onions to complement its taste. Also, remember that beef cooks faster than chicken, so shorten the cooking time accordingly.
3. I prefer to mix all the seasonings in advance in a small bowl. This way, I avoid the risk of miscalculating or accidentally leaving out any ingredient during the stir-frying process. 
4. I fry the chicken separately from the mushrooms and vegetables, as they require different cooking times. Stir-fry the vegetables with fresh garlic, keeping them separate from the meat until the final stages of cooking. This method ensures that each vegetable retains its crisp and tender texture.

More Stir-Fry Recipes For You

If you like this easy chicken stir-fry recipe, here are some enticing recommendations that are sure to tantalize your taste buds:

• Chinese Cabbage Stir-Fry: It is prepared with a minimalistic approach with few ingredients. However, this dish promises to captivate your palate with its unassuming charm. 
• Chicken and Cashew Stir-Fry: Closely related to the recipe shared in this post, the chicken and cashew stir-fry takes a delightful twist once cashews join the medley. 
• Beef Noodle Stir-Fry: Prepared using the traditional Cantonese method and seasonings, this dish delivers an authentic flavor better than most Chinese takeout.