Name: Spicy Chicken and Mushroom Stir-Fry
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Ingredients: 2 tablespoons vegetable oil; 1 pound chicken breast (thinly sliced); 1 cup button mushrooms (sliced); 1 red bell pepper (julienned); 2 cloves garlic (minced); 1 teaspoon fresh ginger (grated); 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 tablespoon chili paste (adjust to taste); 1 teaspoon cornstarch mixed with 2 tablespoons water; 2 green onions (chopped (for garnish)); Sesame seeds (optional garnish)

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This Spicy Chicken and Mushroom Stir-Fry is a flavor-packed dish that combines tender chicken, earthy mushrooms, and a bold, spicy sauce. Perfect for busy weeknights, this quick recipe offers a satisfying blend of textures and flavors with minimal effort. The garlic, ginger, and chili flakes infuse the dish with a fragrant heat, while the soy-based sauce ties everything together beautifully. Serve it over steamed rice or noodles for a wholesome, comforting meal. The recipe is flexible, allowing for easy substitutions with your favorite vegetables. A one-pan wonder, it’s a must-try for spice lovers and stir-fry enthusiasts alike!

Recipe Tips and Tricks

Use pre-sliced mushrooms and pre-chopped vegetables to save time.
Adjust the spice level by increasing or decreasing the chili paste.
Substitute chicken with tofu or shrimp for variation.
Keep the wok or pan hot to ensure a proper stir-fry texture.

Spicy Chicken and Mushroom Stir-Fry

Kathie Clane

Savory chicken and mushrooms in a spicy sauce, ready in under 30 minutes. A quick, flavorful meal for weeknights!

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Prep Time 15

Cook Time 12

Additional Time 3

Total Time 30

Course Chicken and Mushroom recipes

Cuisine Asian

Servings 4 servings

Calories 334 kcal

Ingredients

2 tablespoons vegetable oil
1 pound chicken breast thinly sliced
1 cup button mushrooms sliced
1 red bell pepper julienned
2 cloves garlic minced
1 teaspoon fresh ginger grated
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon chili paste adjust to taste
1 teaspoon cornstarch mixed with 2 tablespoons water
2 green onions chopped (for garnish)
Sesame seeds optional garnish

Instructions

Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
Add the chicken and stir-fry for 4-5 minutes until lightly browned. Remove and set aside.
In the same pan, add the remaining oil. Stir-fry mushrooms and bell pepper for 3 minutes until tender.
Add garlic and ginger; stir until fragrant, about 30 seconds.
Return the chicken to the pan. Add soy sauce, oyster sauce, and chili paste; mix well.
Stir in the cornstarch slurry to thicken the sauce, cooking for 2 minutes.
Remove from heat. Garnish with green onions and sesame seeds. Serve hot over rice or noodles.

Notes

This dish is best served fresh but can be stored in an airtight container for up to 2 days. Reheat gently.

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