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Chicken Mushroom Stir Fry

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Calories: 280 kcal
Course: Lunch , Dinner
Cuisine: Asian , Chinese

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

Instructions

    Cup of Yum
  1. Prep the chicken. Add the chicken, cornstarch, baking soda, Shaoxing wine and soy sauce to a bowl. Toss everything together well and set aside.
  2. Make the stir fry sauce. Combine all the stir fry sauce ingredients together in a small bowl and whisk well. Set aside.
  3. 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.
  4. 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.
  5. 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

Serving 1serving Calories 280kcal (14%) Carbohydrates 16g (5%) Protein 28g (56%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 73mg (24%) Sodium 1161mg (48%) Potassium 800mg (23%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 704IU (14%) Vitamin C 32mg (36%) Calcium 39mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 280

% Daily Value*

Serving 1serving
Calories 280kcal 14%
Carbohydrates 16g 5%
Protein 28g 56%
Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 73mg 24%
Sodium 1161mg 48%
Potassium 800mg 17%
Fiber 2g 8%
Sugar 7g 14%
Vitamin A 704IU 14%
Vitamin C 32mg 36%
Calcium 39mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.