Description
Savory chicken mushroom stir fry with colorful veggies and rich sauce—quick, flavorful, and better than takeout for a perfect weeknight meal!
Ingredients
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1 lb boneless skinless chicken breasts, thinly sliced
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1/2 tsp baking soda
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1 tbsp cornstarch
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1 tbsp Shaoxing wine (or dry sherry/mirin)
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2 tbsp low-sodium soy sauce
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2 tbsp sesame oil
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1 tbsp rice vinegar
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2 tbsp dark soy sauce (or extra soy sauce)
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1 tbsp brown sugar
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2 tbsp oyster sauce
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1 medium onion, sliced
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3 cloves garlic, sliced
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1 tbsp fresh ginger, julienned
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1 red bell pepper, sliced
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8 oz white mushrooms, quartered
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2 green onions, chopped
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2 tbsp peanut oil (or avocado/sunflower oil)
Instructions
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In a bowl, mix chicken with cornstarch, baking soda, Shaoxing wine, and soy sauce. Toss to coat and set aside.
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In another bowl, whisk sesame oil, rice vinegar, dark and regular soy sauces, brown sugar, and oyster sauce to create stir fry sauce.
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Heat peanut oil in a large skillet or wok over high heat.
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Add chicken and cook until golden, about 3–4 minutes. Remove and set aside.
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Add more oil if needed. Stir-fry onion, garlic, and ginger for 1–2 minutes.
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Add bell pepper and mushrooms; cook for 2–3 minutes until slightly tender.
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Return chicken to skillet, pour in sauce, and stir well. Cook another 2 minutes until sauce thickens.
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Garnish with chopped green onions and serve hot with rice or noodles.
Notes
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Slice chicken thinly for quick, even cooking.
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Substitute mushrooms with shiitake for extra umami flavor.
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Double the sauce for extra rice drizzling goodness!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Chinese-Inspired