Description
This Chicken Mushroom Stir Fry is a quick and flavorful dish perfect for a busy weeknight meal. Tender slices of chicken breast are marinated and stir-fried with an aromatic blend of garlic, ginger, mushrooms, and bell peppers, all coated in a savory oyster-soy sauce mixture. Ready in just 20 minutes, it’s a delicious and satisfying Asian-inspired dinner that pairs wonderfully with steamed rice.
Ingredients
Scale
Chicken Marinade
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon cornstarch
- ½ teaspoon baking soda
- 1 tablespoon Shaoxing wine (or rice wine or sherry)
- 1 tablespoon low-sodium soy sauce
Stir-Fry Sauce
- 3 tablespoons oyster sauce
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon packed brown sugar
- 2 teaspoons rice vinegar
- 1 teaspoon sesame oil
Vegetables and Oil
- 2 tablespoons peanut oil
- 1 large onion, sliced
- 3 cloves garlic, sliced
- 2-inch piece of ginger, julienned
- 8 ounces white mushrooms (cremini or shiitake), sliced
- 1 small red bell pepper, thinly sliced
- 3 green onions, sliced, for garnish
Instructions
- Marinate Chicken: In a bowl, combine the thinly sliced chicken breasts with cornstarch, baking soda, Shaoxing wine, and 1 tablespoon of low-sodium soy sauce. Mix well and set aside to allow the chicken to absorb the flavors and tenderize.
- Make Sauce: In a small bowl, whisk together oyster sauce, 2 tablespoons low-sodium soy sauce, dark soy sauce, brown sugar, rice vinegar, and sesame oil until the sugar dissolves. Set this sauce mixture aside.
- Cook Chicken: Heat 2 tablespoons of peanut oil in a large skillet or wok over high heat. Add the marinated chicken in a single layer and let it sear without stirring for 2 minutes to develop a nice texture. Then stir-fry the chicken until it is cooked through and lightly browned. Remove the chicken from the skillet and set aside.
- Stir-fry Vegetables: In the same skillet, add the sliced onion, garlic, and julienned ginger. Stir-fry briefly for about 1-2 minutes until fragrant. Then add the sliced mushrooms and red bell pepper, continuing to cook until the vegetables are just softened but still retain some crunch.
- Combine and Finish: Return the cooked chicken to the skillet with the vegetables. Pour the prepared stir-fry sauce over the mixture and toss everything thoroughly to coat the chicken and vegetables evenly in the sauce. Cook for an additional minute until heated through and the sauce thickens slightly.
- Garnish and Serve: Remove the skillet from heat and garnish the stir fry with sliced green onions and optionally sesame seeds. Serve immediately over steamed rice for a complete meal.
Notes
- Use Shaoxing wine for authentic flavor, but rice wine or dry sherry can be good substitutes.
- Make sure to slice the chicken thinly for quick and even cooking.
- Adjust the amount of brown sugar and soy sauce to balance sweetness and saltiness according to your taste.
- For a vegetarian version, replace chicken with firm tofu and use vegetarian oyster sauce.
- Serve with steamed jasmine or basmati rice to complement the flavors.
