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Chicken Mushroom Stir-Fry

Chicken Mushroom Stir-Fry recipe image
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.
Cooking Method: ,
Cuisine:
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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
  • 1 pound Boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 1/2 cup Fresh mushrooms, quartered
  • 4 medium Carrots, cubed
  • 1/4 pound Snow peas, pods trimmed
  • 2 cloves Garlic, minced
  • 1 tablespoon Fresh ginger root, minced
  • 2 tablespoons Soy sauce
  • 1/4 cup Oyster sauce
  • 1 tablespoon Sesame oil
  • 4 tablespoons Cooking oil, divided
  • 2 tablespoons Cornstarch
  • 1/2 cup Chicken broth
  • 1/4 cup Cold water
  • 1 tablespoon Egg white
  • 1/8 teaspoon White pepper
  • 2 green onions Sliced
  • 1 1/2 teaspoons Brown sugar
Directions
  1. 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. 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. 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. 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. 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. 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. 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. 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
Read it online: https://www.chefs-mate.com/recipe/chicken-mushroom-stir-fry/