Chicken Mushroom Stir Fry

This Chicken Mushroom Stir Fry is a quick, flavorful, and wholesome dish perfect for busy weeknights. Tender chicken, hearty mushrooms, and colorful bell peppers are tossed in a savory sauce and stir-fried to perfection. It’s packed with protein, full of veggies, and ready in no time!

⏱️ Total Time: 25 minutes
‍ Prep Time: 10 minutes
Cook Time: 15 minutes

You Will Need:

1 lb (450g) boneless chicken breast or thigh, thinly sliced

1 tbsp cornstarch

1 tbsp soy sauce (or tamari for gluten-free)

1 tbsp oyster sauce (optional for richer flavor)

1 tbsp sesame oil

2 cups mushrooms, sliced (e.g., cremini or button mushrooms)

1 small red bell pepper, thinly sliced

2–3 garlic cloves, minced

1 tsp freshly grated ginger (optional but recommended)

Salt & pepper to taste

2 green onions, chopped (for garnish)

Instructions:

Marinate the Chicken:
In a bowl, toss the sliced chicken with soy sauce, cornstarch, and a pinch of pepper. Let sit for 10–15 minutes while prepping vegetables.

Cook the Chicken:
Heat oil in a large pan or wok over medium-high heat. Add the chicken and cook until browned and cooked through (about 4–5 minutes). Remove and set aside.

Stir Fry the Veggies:
In the same pan, add a bit more oil if needed. Stir-fry the garlic and ginger for 30 seconds, then add mushrooms and red bell pepper. Cook until tender (about 3–4 minutes).

Combine:
Return the chicken to the pan. Add oyster sauce if using, and stir everything together. Cook for another 1–2 minutes until well combined and saucy.

Finish & Serve:
Garnish with chopped green onions. Serve hot over rice, quinoa, or noodles.

Absolutely! Here are some helpful tips and a Q&A section to round out your Chicken Mushroom Stir Fry recipe:

✅ Tips for the Best Chicken Mushroom Stir Fry:

• Slice evenly: Make sure the chicken and veggies are sliced evenly for consistent cooking.
• High heat = crisp-tender veggies: Stir fry on high heat so the vegetables stay crisp and don’t go soggy.
• Dry mushrooms before cooking: Pat mushrooms dry before adding to the pan so they sear nicely instead of steaming.
• Cornstarch magic: The cornstarch helps the chicken brown better and gives the sauce a slight glaze—don’t skip it!
• Make it saucier: Add a splash of chicken broth or water with a little extra soy sauce if you want more sauce.

❓ Q&A:

Q: Can I make this ahead of time?
A: Yes! It reheats well. Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave.

Q: Can I use different veggies?
A: Totally! Broccoli, snap peas, zucchini, or carrots all work great in this stir fry.

Q: Is this gluten-free?
A: It can be! Just use gluten-free soy sauce or tamari, and make sure your other sauces (like oyster sauce) are also gluten-free.

Q: Can I use chicken thighs instead of breasts?
A: Yes—thighs are juicier and very flavorful. Just slice them thinly like you would with breast meat.

Q: What can I serve this with?
A: It pairs beautifully with jasmine rice, brown rice, quinoa, noodles, or even cauliflower rice for a low-carb option.