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Chicken Mushrooms Lunch Dinner One Pot 30 Minutes or Less Asian
4.9 from 15 votes

Chicken Mushroom Stir Fry

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •10/13/22 8 Comments

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pin for chicken mushroom stir fry.

A Chicken Mushroom Stir Fry Recipe that’s so easy and quick to make, perfect for any night of the week and so much better than takeout! Tender and tasty chicken, earthy mushrooms and stir fry veggies in a delicious sauce all come together in this amazing stir fry, ready to wow your family in just 20 minutes!

chicken mushroom stir fry in a bowl with chop sticks.
Table of Contents Open
  • Chicken Stir Fry Recipe
  • Why We Love This Chicken Stir Fry Recipe
  • Ingredients You’ll Need
    • Chicken
    • Stir Fry Sauce
    • Stir Fry
  • How To Make Chicken Mushroom Stir Fry
  • Why Is Baking Soda Added To The Chicken?
  • What Other Vegetables Can I Add To My Stir Fry?
  • Expert Tips
  • Storing Leftovers
  • Other Easy Stir Fry Recipes You Might Like
  • Chicken Mushroom Stir Fry
    • Ingredients
    • Instructions
    • Equipment
    • Video
    • Notes
    • Nutrition Information
  • Did You Make This?

Chicken Stir Fry Recipe

I love this chicken stir fry so much because it really can be ready on your dinner table in just 20 minutes. The hardest part about this recipe, literally is getting all your ingredients ready first and that is my biggest tip to you. Once everything is prepped and ready to go, the cooking part is quick and easy.

This stir fry is full of tender, tasty chicken pieces, lots of stir fry veggies like mushrooms and bell peppers, and they all come together in this homemade sweet and savory stir fry sauce that ties everything together beautifully.

chicken mushroom stir fry on a white platter with serving spoon.

Why We Love This Chicken Stir Fry Recipe

  • Ready In Just 20 Minutes.
  • Seriously Easy To Make.
  • Crowd Pleaser.
  • Better Than Takeout.
  • All Done In One Pan.

Ingredients You’ll Need

ingredients needed for chicken marinade for stir fry.

Chicken

  • Chicken – I used thinly sliced boneless skinless chicken breasts here. It helps if the chicken is still a bit frozen to thinly slice it. You can also place it in the freezer for about 20 minutes to firm it up a bit before slicing. You can also use boneless skinless chicken thighs.
  • Baking Soda This is my secret ingredient here, and it’s added to tenderize the chicken. This chicken will literally melt in your mouth. This works on beef, chicken or pork.
  • Cornstarch – A little bit to coat the chicken. This is used not only to help thicken our stir-fry sauce, but it also helps the chicken brown easier on the outside and stay juicy on the inside.
  • Shaoxing Wine – This is a Chinese rice wine that’s used a lot in Chinese cooking. A great substitute would be dry sherry or mirin which is a Japanese sweet cooking wine.
  • Soy Sauce – I always opt for a low sodium soy sauce.
ingredients needed for sauce for chicken mushroom stir fry.

Stir Fry Sauce

  • Sesame Oil – I love using toasted sesame oil for some extra toasty flavor, but use what you have.
  • Rice Vinegar – A bit of rice vinegar to balance out all the flavors.
  • Soy Sauce – I used both, low sodium soy sauce and dark soy sauce. I like to add dark soy sauce to darken the stir fry a bit, so it’s mostly for color. If you don’t find dark soy sauce, just add a bit more soy sauce.
  • Brown Sugar – A bit of brown sugar to add a bit of sweetness to the sauce and help in caramelization. Sub with granulated sugar or honey.
  • Oyster Sauce – This will add an earthy, slightly sweet and a bit salty taste to our sauce.
overhead shot of ingredients needed to make chicken mushroom stir fry.

Stir Fry

  • Onion – You’ll want to slice the onion, not chop it.
  • Garlic And Ginger – You’ll want some fresh garlic, sliced. The ginger should be julienned. You can really taste the ginger in this dish, so feel free to reduce the amount if you’re not a fan of ginger.
  • Bell Peppers – I used some red bell peppers, also julienned to bulk up the veggies in this stir fry. Feel free to sub with your favorite veggies.
  • Mushrooms – Use your preference, quartered. I used regular white mushrooms, but shiitake mushrooms, or cremini mushrooms would be great too.
  • Green Onions – Just a bit for some extra flavor and color.
  • Oil – I used peanut oil, but sub it with sunflower, safflower or avocado oil.

How To Make Chicken Mushroom Stir Fry

detailed process shots showing how to make chicken mushroom stir fry.
  1. Prep the chicken. Add the chicken, cornstarch, baking soda, Shaoxing wine and soy sauce to a bowl. Toss everything together well and set aside.
  2. Make the stir fry sauce. Combine all the stir fry sauce ingredients together in a small bowl and whisk well. Set aside.
  3. Cook the chicken. Heat the peanut oil in a large skillet or wok over high heat. Add the chicken with marinade and all and spread it out. Don’t touch it for 2 minutes, allowing it to sear. Toss it around and finish cooking it for another 1 to 2 minutes. Transfer the chicken to a plate and set aside.
  4. Finish the stir fry. In the same skillet all wok add the onion slices and stir fry for a few seconds, then add the garlic and ginger. Cook for another 30 seconds. Stir in the mushrooms, bell peppers and cook for an additional 2 minutes, just until they start to brown a bit. Add the chicken back to the skillet or wok and pour the sauce over everything and toss until well combined.
  5. Garnish and serve. Garnish with green onions and/or sesame seeds and serve over rice.
chicken mushroom stir fry freshly made in a wok.

Why Is Baking Soda Added To The Chicken?

You’ll notice in a lot of my Asian dishes I pretty much always add baking soda to the meat, whether it’s beef, chicken or pork. This is done to tenderize the chicken, in this case, and this method is called velveting. It also jumpstarts the browning process, giving our chicken a nice golden color.

What Other Vegetables Can I Add To My Stir Fry?

The sky is the limit, but here are some great options:

  • Broccoli
  • Carrots
  • Snow peas
  • Asparagus
  • Bean Sprouts
  • Snap Peas
  • Celery
  • Cabbage
  • Baby Corn
  • Water Chestnuts
chicken mushroom stir fry in a bowl with chop sticks.

Expert Tips

  1. Notice I don’t add any salt to this dish and that’s because there should be plenty of sodium from all the other ingredients, however, taste and adjust seasonings to your liking.
  2. For extra heat, try adding some red pepper flakes, sriracha or some chili garlic sauce.
  3. Freeze your chicken breast for a few minutes before cutting it, to make it easier to cut into cubes or thin slices.

Storing Leftovers

Transfer leftovers to an airtight container and store for 3-4 days in the fridge. You can reheat in the microwave, or you can use a skillet over medium heat. If you find the sauce is drying out a bit using a skillet, add a splash of water or chicken broth to bring it back to life.

If you want to keep leftovers longer, pop them into an airtight container and place in the freezer. Your leftover stir fry will keep for 3–4 months in the freezer.

chicken mushroom stir fry on a white platter with serving spoon.

Other Easy Stir Fry Recipes You Might Like

  • Beef Mushroom Stir Fry
  • Easy Chicken Stir Fry
  • Hunan Chicken
  • Mongolian Beef
  • Easy Beef and Broccoli Stir Fry
  • Chinese Lemon Chicken
  • Quick And Easy Beef Stir Fry
  • Kung Pao Chicken

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

chicken mushroom stir fry in a bowl with chop sticks.
Print
4.94 from 15 votes

Chicken Mushroom Stir Fry

Prep 10 minutes
Cook 10 minutes
Total 20 minutes
Rate Recipe
A Chicken Mushroom Stir Fry Recipe that's so easy and quick to make, perfect for any night of the week and so much better than takeout! Tender and tasty chicken, earthy mushrooms and stir fry veggies in a delicious sauce all come together in this amazing stir fry, ready to wow your family in just 20 minutes!
4

Ingredients

Chicken

  • 1 pound chicken breast (boneless skinless, thinly sliced)
  • 1 tablespoon cornstarch
  • ½ teaspoon baking soda
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon soy sauce (low sodium)

Stir Fry Sauce

  • 3 tablespoons oyster sauce
  • 2 tablespoons soy sauce (low sodium)
  • 1 teaspoon dark soy sauce
  • 1 tablespoon brown sugar (packed)
  • 2 teaspoons rice vinegar
  • 1 teaspoon sesame oil

Stir Fry

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

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Prep the chicken. Add the chicken, cornstarch, baking soda, Shaoxing wine and soy sauce to a bowl. Toss everything together well and set aside.
  • Make the stir fry sauce. Combine all the stir fry sauce ingredients together in a small bowl and whisk well. Set aside.
  • Cook the chicken. Heat the peanut oil in a large skillet or wok over high heat. Add the chicken with marinade and all and spread it out. Don't touch it for 2 minutes, allowing it to sear. Toss it around and finish cooking it for another 1 to 2 minutes. Transfer the chicken to a plate and set aside.
  • Finish the stir fry. In the same skillet all wok add the onion slices and stir fry for a few seconds, then add the garlic and ginger. Cook for another 30 seconds. Stir in the mushrooms, bell peppers and cook for an additional 2 minutes, just until they start to brown a bit. Add the chicken back to the skillet or wok and pour the sauce over everything and toss until well combined.
  • Garnish and serve. Garnish with green onions and/or sesame seeds and serve over rice.

Equipment

  • COOKLOVER Nonstick 12.6 inch Black Wok with Lid and Spatula

Video

Notes

  1. Notice I don’t add any salt to this dish and that’s because there should be plenty of sodium from all the other ingredients, however, taste and adjust seasonings to your liking.
  2. For extra heat, try adding some red pepper flakes, sriracha or some chili garlic sauce.
  3. Freeze your chicken breast for a few minutes before cutting it, to make it easier to cut into cubes or thin slices.
  4. Transfer leftovers to an airtight container and store for 3-4 days in the fridge. You can reheat in the microwave, or you can use a skillet over medium heat. If you find the sauce is drying out a bit using a skillet, add a splash of water or chicken broth to bring it back to life.
  5. If you want to keep leftovers longer, pop them into an airtight container and place in the freezer. Your leftover stir fry will keep for 3–4 months in the freezer.

Nutrition Information

Serving: 1servingCalories: 280kcal (14%)Carbohydrates: 16g (5%)Protein: 28g (56%)Fat: 11g (17%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 73mg (24%)Sodium: 1161mg (50%)Potassium: 800mg (23%)Fiber: 2g (8%)Sugar: 7g (8%)Vitamin A: 704IU (14%)Vitamin C: 32mg (39%)Calcium: 39mg (4%)Iron: 1mg (6%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

chicken mushroom stir fry in a bowl with chop sticks.

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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8 Comments
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Bev
Bev
Posted: 9 days ago

5 stars
This was so good. Chicken was very tender and flavorful.

0
Reply
Amanda
Amanda
Posted: 2 months ago

5 stars
This was amazing! We eat a lot of stir fry and EVERYONE in the family commented on how this was the best. The chicken was so tender and flavorful. Can’t wait to try more of your recipes!

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Amanda
Posted: 2 months ago

So happy to hear this, glad you guys enjoyed it!

0
Reply
JJ
JJ
Posted: 2 months ago

4 stars
This is a keep. Just added spice for our taste.

1
Reply
Bonny
Bonny
Posted: 6 months ago

5 stars
I enjoyed this recipe and added a few extra veggies as we are all about the veggies

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Bonny
Posted: 6 months ago

Glad you liked it!

0
Reply
Audrey H.
Audrey H.
Posted: 7 months ago

5 stars
Great Asian recipe! I have tried many and this one is terrific. All the right combination of flavors.

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Audrey H.
Posted: 7 months ago

So glad you like it, Audrey!

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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