This Chicken and Mushroom Stir-Fry is a quick, savory dish that’s perfect for a busy weeknight. With tender chicken, earthy mushrooms, and vibrant vegetables, all tossed in a flavorful sauce, this meal is both satisfying and easy to make. Plus, it’s packed with protein and loaded with veggies, making it an excellent choice for a nutritious dinner.
Ingredients
1 lb chicken breast, thinly sliced
1 tablespoon olive oil
2 cups mushrooms, sliced
1 red bell pepper, thinly sliced
1/2 onion, sliced
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 teaspoon cornstarch mixed with 1 tablespoon water
Salt and pepper to taste
Green onions for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Heat the olive oil in a large skillet or wok over medium-high heat.
Add the sliced chicken and cook for 5-7 minutes, or until golden brown and cooked through. Remove from the skillet and set aside.
In the same skillet, add the sliced mushrooms, bell pepper, and onion. Cook for 3-4 minutes, or until the vegetables are tender.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Return the chicken to the skillet and stir in the soy sauce, oyster sauce, and sesame oil.
In a small bowl, mix the cornstarch with water to create a slurry, then add it to the skillet to thicken the sauce. Cook for an additional 2-3 minutes, stirring constantly.
Season with salt and pepper to taste, and garnish with green onions before serving.
Servings and Timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Variations
Vegetarian Version: Replace the chicken with tofu or tempeh for a vegetarian alternative.
Add More Veggies: You can add additional vegetables like broccoli, snow peas, or carrots for extra crunch and nutrients.
Spicy Kick: Add a touch of chili paste or red pepper flakes to the sauce for a spicy version of this stir-fry.
Storage/Reheating
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the stir-fry in a skillet over medium heat, adding a splash of water or soy sauce to prevent it from drying out. You can also microwave it for 1-2 minutes, stirring halfway through.
FAQs
Can I use other proteins in this stir-fry?
Absolutely! You can substitute the chicken with beef, shrimp, or even tofu for a different protein option. Just make sure to adjust the cooking times accordingly.
Is this stir-fry gluten-free?
If you use gluten-free soy sauce and ensure that your oyster sauce is gluten-free, this dish can be made gluten-free.
Can I make this stir-fry ahead of time?
Yes, you can prep the ingredients ahead of time. Slice the chicken and vegetables, and mix the sauce ingredients together. When you’re ready to cook, just follow the directions as usual.
Can I freeze this stir-fry?
While it’s best enjoyed fresh, you can freeze the stir-fry for up to 2 months. When reheating, it may lose some texture, but the flavors will still be delicious.
Can I adjust the sauce to my taste?
Yes! Feel free to add more soy sauce for saltiness, more oyster sauce for depth of flavor, or extra sesame oil for a nuttier taste. You can also adjust the sweetness or saltiness by modifying the amount of each ingredient.
Conclusion
This Chicken and Mushroom Stir-Fry is the perfect balance of savory, flavorful, and healthy. It’s quick to prepare, packed with protein and veggies, and customizable to suit your taste. Whether you’re looking for a weeknight dinner or a meal prep option, this stir-fry checks all the boxes. I love how simple yet satisfying it is, and I’m sure you’ll enjoy it too!
📖 Recipe:
Print
Chicken and Mushroom Stir-Fry
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Low Calorie
Description
A quick, savory dish with tender chicken, earthy mushrooms, and vibrant vegetables, all tossed in a flavorful sauce, perfect for a busy weeknight dinner.
Ingredients
1 lb chicken breast, thinly sliced
1 tablespoon olive oil
2 cups mushrooms, sliced
1 red bell pepper, thinly sliced
1/2 onion, sliced
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 teaspoon cornstarch mixed with 1 tablespoon water
Salt and pepper to taste
Green onions for garnish
Instructions
- Heat the olive oil in a large skillet or wok over medium-high heat.
- Add the sliced chicken and cook for 5-7 minutes, or until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the sliced mushrooms, bell pepper, and onion. Cook for 3-4 minutes, or until the vegetables are tender.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Return the chicken to the skillet and stir in the soy sauce, oyster sauce, and sesame oil.
- In a small bowl, mix the cornstarch with water to create a slurry, then add it to the skillet to thicken the sauce. Cook for an additional 2-3 minutes, stirring constantly.
- Season with salt and pepper to taste, and garnish with green onions before serving.
Notes
For a vegetarian version, substitute the chicken with tofu or tempeh.
You can add extra vegetables like broccoli, snow peas, or carrots.
For a spicy version, add chili paste or red pepper flakes to the sauce.
Leftovers can be stored for up to 3 days in the refrigerator.
To reheat, use a skillet over medium heat or microwave for 1-2 minutes.
Can be made gluten-free by using gluten-free soy sauce and oyster sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 820mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 70mg
