Chicken and Mushroom Stir-Fry

This hearty Chicken and Mushroom Stir-Fry has become my weeknight salvation when I need something delicious yet quick on the table. The combination of tender chicken, earthy mushrooms, and colorful bell peppers creates a satisfying meal that works perfectly over rice or noodles.

I first created this recipe when trying to replicate my favorite takeout dish but wanted something healthier and more budget-friendly. Now my family requests it at least twice a month, and I love how it transforms simple ingredients into something spectacular.

Ingredients

• Boneless skinless chicken breasts sliced thin for quick cooking and maximum tenderness
• Mushrooms providing rich umami flavor and meaty texture that complements the chicken beautifully
• Bell peppers red and yellow adding vibrant color sweet flavor and vitamin C
• Medium onion creating aromatic sweetness as it caramelizes during cooking
• Garlic cloves freshly minced for that irreplaceable aromatic punch
• Soy sauce providing the salty savory base for our sauce use low sodium if watching salt intake
• Oyster sauce adding complex umami depth that makes the dish taste restaurant quality
• Sesame oil a finishing oil that brings nutty aroma use just a small amount as it's potent
• Cornstarch the secret to a silky smooth sauce that clings perfectly to your ingredients
• Vegetable oil with a high smoke point perfect for high heat stir frying

Step-by-Step Instructions

Prepare the Sauce

Whisk together soy sauce oyster sauce sesame oil cornstarch and a pinch of salt and pepper in a small bowl until smooth and well combined. The cornstarch is crucial here as it will thicken your sauce later ensuring it coats every piece of chicken and vegetable perfectly. Set this mixture aside while you cook the other ingredients.

Cook the Aromatics

Heat your large skillet or wok over medium high heat until you can feel warmth radiating when holding your hand above it. Add vegetable oil and swirl to coat the cooking surface. Add minced garlic and stir constantly for about 30 seconds until fragrant but not browned. The garlic will infuse the oil with flavor providing a foundation for everything to follow.

Stir Fry the Chicken

Add your thinly sliced chicken to the hot pan spreading it out in a single layer if possible. Let it cook undisturbed for about 1 minute before stirring to allow some browning. Continue stir frying for 5 to 6 minutes total until the chicken pieces are cooked through and show nice caramelization on the edges. The chicken should no longer be pink in the center. Remove it from the pan and set aside.

Cook the Vegetables

In the same pan without cleaning it add your sliced mushrooms bell peppers and onion. The residual chicken flavor will infuse the vegetables as they cook. Stir fry for about 5 minutes until the vegetables are tender crisp. The mushrooms should release their moisture then begin to brown while the peppers and onions should soften slightly but still retain some crunch.

Combine and Finish

Return the chicken to the pan with the vegetables ensuring everything is evenly distributed. Pour your prepared sauce over all the ingredients and stir quickly to coat everything. Cook for an additional 2 to 3 minutes stirring constantly as the sauce bubbles and thickens. You'll know it's ready when the sauce turns glossy and clings to the ingredients.

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My absolute favorite part of this recipe is the mushrooms. I discovered that allowing them to really brown before adding the sauce creates an incredible depth of flavor. My husband who claimed to hate mushrooms actually requests extra now after trying this dish at our anniversary dinner last year.

Storage and Meal Prep

This stir fry keeps beautifully in airtight containers in the refrigerator for up to 3 days making it perfect for meal prep. The flavors actually continue to develop overnight so many people find it even more delicious the second day. For reheating add a tablespoon of water before microwaving to help revive the sauce and prevent the chicken from drying out. I often make a double batch on Sunday to enjoy throughout the busy work week.

Smart Substitutions

This recipe welcomes adaptations based on what you have available. Chicken thighs can replace breasts for more moisture and flavor. Any mushroom variety works wonderfully shiitakes offer an intensely earthy profile while button mushrooms provide a milder taste. For a vegetarian version firm tofu makes an excellent protein substitute just be sure to press it well and allow it to brown properly. The beauty of this dish lies in its flexibility I have made it countless times never exactly the same way twice.

Serving Suggestions

While delicious over simple steamed rice this stir fry can become even more special with thoughtful accompaniments. Try serving it over garlic fried rice or alongside simple cucumber salad dressed with rice vinegar for a refreshing contrast. For a lower carb option serve over cauliflower rice or with lettuce cups for wrapping. When hosting dinner parties I set out the stir fry alongside various toppings like crushed peanuts cilantro and lime wedges allowing guests to customize their bowls.

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Common Questions

→ Can I use different vegetables in this stir-fry?

Absolutely! This stir-fry is incredibly versatile. Feel free to substitute or add vegetables like broccoli, snow peas, carrots, zucchini, or bok choy. Just adjust cooking times accordingly—harder vegetables should go in earlier, while more delicate ones can be added later.

→ What type of mushrooms work best?

Button, cremini, or shiitake mushrooms all work wonderfully. Button and cremini offer a mild, earthy flavor, while shiitake mushrooms provide a more intense umami taste. You can use a single variety or a mix for more complex flavors and textures.

→ Can I substitute chicken with another protein?

Yes, this dish works well with beef strips, pork, shrimp, or tofu for a vegetarian option. For beef or pork, slice thinly against the grain; for shrimp, reduce cooking time to 2-3 minutes; for tofu, press it first to remove excess moisture and consider cornstarch-coating for better texture.

→ How do I prevent the stir-fry from becoming soggy?

To maintain a crisp texture: 1) Don't overcrowd the pan—cook in batches if necessary; 2) Keep the heat medium-high to high; 3) Have all ingredients prepped before starting; 4) Cook vegetables until tender-crisp rather than soft; and 5) Thicken the sauce properly with cornstarch to coat ingredients without excess liquid.

→ Can I make this stir-fry ahead of time?

While best enjoyed fresh, you can prep all ingredients in advance and store them separately in the refrigerator. The sauce can be mixed ahead of time too. When ready to eat, stir-fry everything according to the instructions. Leftovers will keep in an airtight container for 2-3 days but may lose some of their crisp texture.

→ Is this dish gluten-free?

The standard recipe isn't gluten-free due to the soy and oyster sauces. However, you can easily make it gluten-free by using tamari instead of soy sauce and a gluten-free oyster sauce alternative (some brands offer this). Always check labels to ensure ingredients meet your dietary requirements.