Chicken Mushroom Stir Fry

Here’s a quick, weeknight Chicken Mushroom Stir Fry that’s hot, glossy, and packed with flavor without turning the kitchen upside down. Tender chicken, juicy mushrooms, and a savory garlic-ginger sauce come together in one pan for a comforting, takeout-style dinner at home.

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A look through my notes app under “stir fry” pulls up several versions I’ve tried over time – different sauces, different veggies, different methods. I kept coming back to this combo of chicken, mushrooms, and that fragrant hit of garlic and ginger hitting warm oil. It delivers the speed I need on busy nights with the kind of flavor that makes the whole meal feel settled.

This Chicken Mushroom Stir Fry is the version I’ve fretted over and simplified, refining the sauce until it tasted rich and well-rounded without being fussy. It’s my reliable go-to when I want something quick that still feels a bit special. The recipe is straightforward, forgiving, and easy to adapt to what you have on hand, while still giving bold taste in every bite.

Why You’ll Love This Recipe

This stir fry brings balance without extra effort. Every forkful gives you savory depth, light sweetness, and that silky sauce that clings to everything just right.

Quick cooking: Dinner reaches the table fast with minimal prep.

Bold flavor: Soy, oyster sauce, and aromatics build deep taste.

Tender chicken: A quick marinade keeps the meat soft and juicy.

Veggie packed: Mushrooms, onions, and peppers add color and bite.

Great for rice: The sauce soaks in beautifully.

Takeout feel: You get restaurant style results at home.

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Ingredients

For the Chicken:

• 1 pound chicken breast, boneless skinless
• 1 tablespoon cornstarch
• ½ teaspoon baking soda
• 1 tablespoon Shaoxing wine
• 1 teaspoon dark soy sauce

For the Stir Fry Sauce:

• 1 tablespoon brown sugar
• 2 teaspoons rice vinegar
• 1 tablespoon soy sauce
• 3 tablespoons oyster sauce
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil

For the Stir Fry:

• 2 tablespoons peanut oil
• 3 cloves garlic, sliced
• 2 inch ginger piece, sliced
• 1 large onion, sliced
• 8 ounces white mushrooms, sliced
• 1 small red bell pepper, thinly sliced
• 3 green onions, sliced

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Step by Step Instructions

1. Prepare the Chicken

Slice the chicken into thin bite size pieces. Place them in a bowl with cornstarch, baking soda, Shaoxing wine, and dark soy sauce. Mix well until every piece looks coated. Let it rest for about fifteen minutes. This step keeps the chicken tender during high heat cooking.

2. Mix the Sauce

Grab a small bowl and combine brown sugar, rice vinegar, soy sauce, oyster sauce, soy sauce, and sesame oil. Stir until the sugar dissolves fully. Set this aside so it stays ready when the pan heats up.

3. Heat the Pan

Place a large wok skillet over medium high heat. Add peanut oil and let it warm until it shimmers. A hot pan helps everything cook fast without turning soggy.

4. Cook the Chicken

Add the marinated chicken in a single layer. Let it cook without moving for a minute so it browns nicely. Stir and cook until the pieces turn just cooked through. Remove the chicken from the pan and set aside.

5. Build the Flavor Base

Drop garlic and ginger into the same pan. Stir quickly so they release aroma without burning. Add onion slices and cook until they soften slightly.

6. Add the Vegetables

Toss in mushrooms and bell pepper. Stir fry until the mushrooms shrink and release moisture. The pan should look glossy and fragrant at this point.

7. Bring Everything Together

Return the chicken to the pan. Pour in the prepared sauce and toss well so everything gets coated. Let it simmer briefly until the sauce thickens and clings to the chicken and vegetables.

8. Finish and Serve

Sprinkle green onions over the top and give one final toss. Turn off the heat and serve right away while everything stays hot and saucy.

Tips and Variations

• Cutting chicken evenly helps it cook at the same speed.
• Use fresh mushrooms since canned ones release too much liquid.
• A splash of water helps loosen the sauce if it thickens too fast.
• Add more bell pepper for extra color and crunch.
• Cook everything over steady heat to avoid burning the garlic.

Serving Suggestions

Chicken Mushroom Stir Fry tastes best over steamed white rice that soaks up the sauce. Fried rice also works well when you want something heartier.

When I serve this for family dinners, I add a simple cucumber salad on the side. The fresh crunch balances the rich sauce nicely and keeps the meal feeling light.

Frequently Asked Questions

Can I make this ahead of time?

Yes, it reheats well in a pan over low heat.

How do I keep chicken tender?

The cornstarch and baking soda combo helps lock in moisture.

Can I skip Shaoxing wine?

You can leave it out though the flavor turns slightly lighter.

Is this spicy?

No, it stays mild and savory.

How long do leftovers last?

Store them in the fridge for up to three days.

Final Thoughts

Chicken Mushroom Stir Fry brings comfort without extra stress. The flavors feel deep, the textures stay balanced, and the whole dish comes together quickly.

I love how this recipe fits busy nights while still tasting like something you planned ahead. Once you try it, it easily earns a regular spot in your dinner routine.