Chicken and Mushroom Stir-Fry

This quick and satisfying Chicken and Mushroom Stir-Fry transforms simple ingredients into a restaurant-quality meal in under 30 minutes. The combination of tender chicken, earthy mushrooms, and colorful bell peppers creates a perfect balance of flavors and textures coated in a savory-sweet sauce.

I developed this recipe during a busy work week when I needed quick, nutritious dinners. It's now become our Monday night tradition, saving us from the temptation of ordering delivery when we're tired but still craving something delicious.

Ingredients

• Boneless skinless chicken breasts: the lean protein base that absorbs flavors beautifully
• Mushrooms: provide earthy depth and meaty texture look for firm ones without slimy spots
• Red and yellow bell peppers: add sweetness and vibrant color choose peppers that feel heavy for their size
• Medium onion: creates aromatic foundation select ones that feel firm with no soft spots
• Garlic cloves: provides essential aromatic flavor fresh is far superior to pre-minced
• Soy sauce: delivers umami and saltiness use low sodium if watching salt intake
• Oyster sauce: adds complex sweetness and richness the secret ingredient for authentic flavor
• Sesame oil: contributes nutty aroma use just a little as it's potent
• Cornstarch: thickens the sauce to cling to ingredients
• Vegetable oil: for high heat cooking with neutral flavor

Step-by-Step Instructions

Prepare the Sauce:

Whisk soy sauce, oyster sauce, sesame oil, cornstarch, salt and pepper in a small bowl until completely smooth. This homogeneous mixture ensures even coating and prevents cornstarch clumps. Let it rest while preparing other ingredients to allow flavors to meld.

Cook the Aromatics:

Heat your largest skillet or wok over medium high heat until a drop of water sizzles and evaporates instantly. Add vegetable oil and swirl to coat the cooking surface. Add minced garlic and stir constantly for exactly 30 seconds until fragrant but not browned. Garlic burns quickly, so keep it moving.

Brown the Chicken:

Add sliced chicken to the hot pan in a single layer, allowing it to contact the hot surface without overcrowding. Let it cook undisturbed for 2 minutes to develop caramelization before stirring. Continue cooking for 3 4 more minutes until pieces are just cooked through with light golden edges. Remove chicken to a clean plate.

Sauté Vegetables:

Add mushrooms first to the empty pan and cook for 2 minutes until they begin to release moisture. Then add bell peppers and onion, stirring frequently for 3 more minutes. The vegetables should retain some crispness and vibrant color when done.

Combine and Finish:

Return chicken to the pan with vegetables. Give your sauce a quick stir to reincorporate any settled cornstarch, then pour it over everything. Toss continuously for 2 3 minutes as the sauce bubbles and thickens to a glossy finish that clings to all ingredients.

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My family's favorite part is the mushrooms. My daughter used to push them aside until I started using shiitakes occasionally mixed with regular button mushrooms. The deeper flavor converted her, and now she specifically requests extra mushrooms in our stir fries.

Make Ahead and Storage

This stir fry keeps wonderfully in airtight containers in the refrigerator for up to 3 days. The flavors actually develop and meld overnight, making leftovers sometimes even better than the fresh dish. To reheat, microwave gently or warm in a skillet with a splash of water to restore moisture. I often double the recipe specifically to have planned leftovers for quick lunches.

Smart Substitutions

This recipe welcomes adaptations based on what you have available. Broccoli, snap peas, carrots, or zucchini all work beautifully in place of or alongside the bell peppers. For mushrooms, any variety works from cremini to shiitake to oyster mushrooms each bringing its own character. The sauce also accommodates substitutions hoisin sauce can replace oyster sauce for a sweeter profile, while coconut aminos work for a gluten free version instead of soy sauce.

Serving Suggestions

While steamed rice is the classic pairing, this stir fry is incredibly versatile. Serve it over noodles like lo mein, rice noodles, or even spaghetti for a fusion approach. For a lower carb option, cauliflower rice makes an excellent base. My favorite weekend variation is to serve it with lettuce cups for a fun, interactive meal where everyone builds their own wraps, topped with crunchy elements like water chestnuts or cashews.

Frequently Asked Questions

→ How do I make the stir-fry sauce?

Whisk together soy sauce, oyster sauce, sesame oil, cornstarch, salt, and pepper in a small bowl.

→ What vegetables can I use instead of bell peppers?

You can substitute with broccoli, snap peas, zucchini, or any crunchy vegetable you prefer.

→ Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work perfectly and add a bit more richness.

→ How can I thicken the sauce further?

If the sauce is too thin, mix a little more cornstarch with water and add it to the stir-fry while cooking.

→ What can I serve alongside this dish?

This stir-fry pairs well with steamed rice, noodles, or even cauliflower rice for a low-carb option.