Chicken Mushroom Stir-Fry

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Servings: 6 Difficulty: Intermediate
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A savory, quick-cooking dish featuring tender chicken and earthy mushrooms in a rich sauce
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This Chicken Mushroom Stir-Fry is a comforting weeknight dinner that balances savory umami flavors with tender textures. The dish features bite-sized pieces of boneless chicken breast marinated briefly to ensure juiciness, paired with fresh mushrooms and crisp-tender vegetables like carrots and snow peas. A glossy sauce made from soy sauce, oyster sauce, and a hint of sesame oil coats every bite, creating a deeply flavorful experience. It’s perfect for busy evenings when you want something healthy yet satisfying. Serve it over steamed rice or noodles for a complete meal that appeals to all ages.

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Chicken Mushroom Stir-Fry

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 330.6

Description

This Chicken Mushroom Stir-Fry is a comforting weeknight dinner that balances savory umami flavors with tender textures. The dish features bite-sized pieces of boneless chicken breast marinated briefly to ensure juiciness, paired with fresh mushrooms and crisp-tender vegetables like carrots and snow peas. A glossy sauce made from soy sauce, oyster sauce, and a hint of sesame oil coats every bite, creating a deeply flavorful experience. It's perfect for busy evenings when you want something healthy yet satisfying. Serve it over steamed rice or noodles for a complete meal that appeals to all ages.

Ingredients

Directions

  1. In a large bowl, combine the chicken cubes, 1 tablespoon of cornstarch, 1 tablespoon of cooking oil, egg white, and white pepper. Toss until evenly coated. Refrigerate for 30 minutes to tenderize.
  2. In a small bowl, whisk together the remaining 1 tablespoon of cornstarch, chicken broth, cold water, oyster sauce, soy sauce, and brown sugar. Set aside.
  3. Heat 2 tablespoons of cooking oil in a large skillet or wok over medium-high heat. Add the ginger, garlic, and sliced green onions. Stir-fry for 30 seconds until fragrant.
  4. Add the marinated chicken to the skillet. Stir-fry for 4-5 minutes until the chicken is white and cooked through. Remove the chicken and aromatics from the pan and set aside.
  5. Add the remaining 2 tablespoons of oil to the skillet. Add the cubed carrots and stir-fry for 3 minutes until crisp-tender.
  6. Add the quartered mushrooms and snow peas to the skillet. Stir-fry for 1 minute until the vegetables are bright and slightly softened.
  7. Return the chicken and aromatics to the skillet. Give the sauce mixture a quick stir (as cornstarch settles) and pour it over the chicken and vegetables.
  8. Cook and stir constantly for 1-2 minutes until the sauce thickens and coats all ingredients evenly. Drizzle with sesame oil just before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 330.6kcal
% Daily Value *
Total Fat 17.6g28%
Saturated Fat 4.9g25%
Cholesterol 194.3mg65%
Sodium 335.9mg14%
Total Carbohydrate 2.3g1%
Dietary Fiber 0.1g1%
Sugars 0.9g
Protein 34.2g69%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, mushroom, stir-fry, asian, soy-sauce, oyster-sauce, garlic, ginger, vegetables, quick-dinner, healthy, wok, sesame-oil, cornstarch, easy-recipe, protein, weeknight, carrots, snow-peas, green-onion
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