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Chicken and Mushroom Stir-Fry
Kathie Clane

Chicken and Mushroom Stir-Fry

A savory, quick Chicken and Mushroom Stir-Fry featuring tender chicken, mushrooms, and a flavorful sauce, perfect for weeknights.
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Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Course: Uncategorized
Cuisine: Asian
Calories: 321
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 pound chicken breast thinly sliced
  • 1 cup mushrooms sliced (button or shiitake)
  • 1 bell pepper sliced (optional)
  • 3 garlic cloves minced
  • 1 tablespoon fresh ginger minced
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon cornstarch mixed with 2 tablespoons water slurry
  • Salt and pepper to taste
  • Sesame seeds and green onions for garnish

Method
 

  1. Heat oil in a wok or skillet over medium-high heat.
  2. Add chicken and stir-fry until lightly browned, about 4-5 minutes. Remove and set aside.
  3. In the same pan, add mushrooms (and optional bell peppers). Stir-fry until tender, about 3 minutes.
  4. Add garlic and ginger; cook until fragrant, about 30 seconds.
  5. Return the chicken to the pan. Stir in soy sauce, oyster sauce, and slurry. Cook until the sauce thickens and coats the ingredients.
  6. Adjust seasoning with salt and pepper.
  7. Garnish with sesame seeds and green onions before serving.

Notes

  • Use low-sodium soy sauce to control salt levels.
  • Serve immediately for the freshest flavor and best texture.