Chinese Mushroom Chicken Stir Fry
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
408 kcal
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Course
Main Course
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Cuisine
Chinese
Chinese Mushroom Chicken Stir Fry
Description
Chinese Mushroom Chicken Stir Fry centers on thin slices of chicken breast marinated to tenderize and infuse umami flavors. The marinade contains soy sauce, Shaoxing wine, and cornstarch, which helps the chicken brown and stay moist during high-heat cooking.
The stir fry combines aromatic ingredients such as garlic, ginger, and green onions with mushrooms and bamboo shoots, producing a varied texture of softness and crunch. The sauce mixes oyster sauce, soy sauce, Shaoxing wine, chicken stock, sugar, and cornstarch, creating a balance of savory and slightly sweet flavors thickened to cling well.
The cooking method involves searing the chicken first to develop a golden exterior, then stir-frying the aromatics and vegetables before adding the sauce and returning the chicken to coat everything evenly. This results in a hot, glossy dish with tender chicken and flavorful mushrooms and shoots.
Ingredients
- 10 oz chicken breast sliced to 1/4” (5mm) thickness (about 1 chicken breast or 2 thighs, boneless skinless or thighs
Marinade
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon cornstarch
Sauce
- 3 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 2 tablespoons soy sauce
- 1/3 cup chicken stock
- 2 teaspoons sugar
- 2 teaspoons cornstarch
Stir fry
- 2 to 3 tablespoons peanut oil (or vegetable oil)
- 1/2 lb mushrooms (white or baby portabella)
- 1 cup bamboo shoots , sliced, drained
- 3 cloves garlic , chopped
- 2 teaspoons ginger , minced
- 2 green onions , chopped
Instructions
- Combine chicken and all the marinade ingredients in a big bowl. Stir to mix well. Let marinate for 15 minutes while preparing the other ingredients.
- Combine all the sauce ingredients in a medium-sized bowl. Stir to mix well.
- Heat oil in a large skillet over medium-high heat until hot. Spread the chicken in the skillet in a single layer. Sear until the bottom turns golden without moving it, 1 minute or so. Stir and flip to cook the other side, until it turns golden, another minute or so. Transfer the cooked chicken pieces to a big plate and set aside.
- Pour in the remaining 1 tablespoon oil and add the garlic, ginger, and the white part of the green onion. Stir a few times to release fragrance.
- Add the bamboo shoots. Stir and cook for 1 minute.
- Add the mushrooms. Cook and stir until the mushrooms are cooked through and the liquid has evaporated. Drizzle with a bit more oil if the pan looks dry.
- Stir the sauce again to thoroughly dissolve the cornstarch and pour it into the pan. Stir a few times until the sauce thickens.
- Add the chicken back into the skillet. Stir to coat everything well with the sauce. Add the green part of the green onion for garnish. Transfer everything to a big plate. Serve hot over steamed rice as a main dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 408kcal | 20% |
| Carbohydrates | 13.7g | 5% |
| Protein | 56.6g | 113% |
| Fat | 13.4g | 21% |
| Saturated Fat | 1.2g | 6% |
| Cholesterol | 160mg | 53% |
| Sodium | 796mg | 33% |
| Potassium | 1354mg | 29% |
| Fiber | 1.8g | 7% |
| Sugar | 6.6g | 13% |
| Calcium | 32mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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