4.9 from 66 votes
Chinese Mushroom Chicken Stir Fry
This Chinese Mushroom Chicken Stir Fry highlights thinly sliced chicken breast tenderized by a soy, shaoxing wine, and cornstarch marinade, cooked quickly with mushrooms, bamboo shoots, garlic, ginger, and green onions. The sauce is rich with oyster sauce, soy, chicken stock, and a cornstarch slurry for a glossy, thickened coating.
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
4
servings
Calories:
408 kcal
Course:
Main Course
Cuisine:
Chinese
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 408
% 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.