Chicken and Mushroom Stir-Fry is a quick and flavorful dish that pairs tender, juicy chicken with earthy, savory mushrooms in a glossy, restaurant-style sauce. Each bite is bursting with layers of flavor, from the gentle warmth of white pepper to the rich umami of soy and oyster sauces, creating a taste reminiscent of your favorite Chinese takeout. Ready in just 19 minutes, it’s perfect for weeknight dinners when you want a home-cooked meal without the fuss. Serve it over steamed rice or toss it with noodles for a complete, satisfying meal.

19-Min Chicken and Mushroom Stir Fry Recipe

Servings

Prep Time 14

Cook Time 5

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Ingredients

For the chicken

2 pounds chicken thighs, or replace with chicken breast
Pinch of salt
Pinch of white pepper
1 teaspoon soy sauce
1 teaspoon dark soy sauce
1 teaspoon cornstarch
1 tablespoon water
1 tablespoon cooking oil

For the sauce

1 tablespoon soy sauce
1 tablespoon dark soy sauce
2 tablespoons oyster sauce
1/2 cup chicken stock
1 teaspoon cornstarch
1 tablespoon water

For the stir-fry

2 tablespoons cooking oil, high-smoking-point
2 cups baby bella mushrooms
2 stalks scallions,
½ large onion, cubed
3 cloves garlic, minced
½ teaspoon ginger, minced

Instructions

To prepare the chicken, cut the chicken thighs into small pieces and place them in a mixing bowl. Season first with salt and mix until absorbed. Add the white pepper, soy sauce, and dark soy sauce and mix well. In a small bowl, combine the cornstarch and water to make a slurry, then add it to the chicken and mix until evenly coated. Add the cooking oil and mix again to seal the marinade. Let the chicken marinate while preparing the remaining ingredients.
To prepare the vegetables, slice the mushrooms, cube the onion, slice the scallions, and mince the garlic and ginger.
To make the sauce, in a bowl, whisk together the soy sauce, dark soy sauce, oyster sauce, chicken stock, and cornstarch mixed with water until smooth.
To stir-fry the chicken, in a wok over high heat, add 1 tablespoon of cooking oil. Add the marinated chicken and stir-fry for about 3 minutes until fully cooked through. Remove and set aside.
To stir-fry the aromatics and mushrooms, in the same wok over high heat, add the remaining tablespoon of cooking oil. Add the onion, mushrooms, garlic, and ginger and stir-fry briefly until fragrant and slightly softened.
To combine everything, return the chicken to the wok and pour in the sauce. Stir-fry until the sauce thickens and evenly coats the chicken and mushrooms. Lastly, add the scallions and give everything a quick toss before serving.

Video

https://youtu.be/JF72JVPbWNI

Notes

Tips & notes

Prep ahead: Chop the mushrooms, onion, garlic, ginger, and scallions and store them separately in the fridge. Mix the sauce and cut and marinate the chicken up to 1 day in advance for faster weeknight cooking.
Protein swap: You can replace the chicken with beef, pork, or tofu.
High-smoking-point oil: Using oils like avocado, grapeseed, or peanut ensures fast stir-frying without burning.
Stir-fry quickly: Vegetables should remain crisp, and the chicken stays juicy. Keep the heat high and stir constantly.
Cornstarch slurry in sauce: Creates that glossy, restaurant-style coating that clings beautifully to chicken and mushrooms.

Author: CiCi Li

Course: Main Course

Cuisine: Chinese

19-Min Chicken and Mushroom Stir Fry Recipe