Quick & Easy Chicken Mushroom Stir Fry Recipe Guide

Chicken and mushroom stir fry is a quick, flavorful, and versatile dish that combines tender chicken, earthy mushrooms, and crisp vegetables in a savory sauce. Perfect for a weeknight dinner, this recipe requires minimal prep and cooks in under 30 minutes, making it an ideal choice for busy households. With a balance of protein, veggies, and bold Asian-inspired flavors, it’s both satisfying and healthy. Whether you’re using button, shiitake, or cremini mushrooms, the dish adapts easily to personal preferences and pantry staples. Serve it over steamed rice or noodles for a complete meal that’s as delicious as it is easy to make.

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Prep Ingredients: Slice chicken, mushrooms, veggies. Mince garlic, ginger. Measure sauce ingredients

To begin preparing your chicken and mushroom stir fry, start by gathering all the necessary ingredients. For the protein, you’ll need boneless and skinless chicken breasts or thighs. Slice the chicken into thin, bite-sized pieces, ensuring uniformity for even cooking. This step is crucial as it allows the chicken to cook quickly and absorb flavors effectively in the stir fry. If using larger mushrooms like shiitake or portobello, slice them into thin pieces as well. For smaller mushrooms like button or cremini, quartering or halving them will suffice. This ensures the mushrooms cook evenly and blend well with the chicken.

Next, focus on the vegetables. Common choices for a chicken and mushroom stir fry include bell peppers, broccoli, snap peas, carrots, and onions. Slice or chop the vegetables into similar-sized pieces to match the chicken and mushrooms. For example, julienne carrots, slice bell peppers into thin strips, and cut broccoli into small florets. Consistency in size ensures that all ingredients cook at the same rate, creating a harmonious dish. Prepping the vegetables ahead of time also streamlines the cooking process, as stir frying happens quickly.

Garlic and ginger are essential flavor bases for many stir fry recipes. Mince 2-3 cloves of garlic and a small piece of fresh ginger (about 1 tablespoon). If you prefer a milder ginger flavor, adjust the quantity accordingly. Mincing these ingredients finely allows their flavors to infuse the dish without overwhelming it. Fresh garlic and ginger are recommended for the best flavor, but in a pinch, you can use jarred minced garlic or ginger paste, though the taste may differ slightly.

While slicing and mincing, take a moment to measure out the sauce ingredients. A typical stir fry sauce might include soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, and cornstarch mixed with water to thicken the sauce. Measure these ingredients precisely and combine them in a small bowl. This ensures the sauce is ready to go when needed, preventing any last-minute scrambling during the fast-paced stir frying process. Having the sauce pre-mixed also allows the flavors to meld together, enhancing the overall taste of the dish.

Finally, organize your prepped ingredients in a way that makes cooking seamless. Place the sliced chicken, mushrooms, and vegetables in separate bowls or plates, and keep the minced garlic and ginger nearby. Position the measured sauce within easy reach of the stove. This mise en place technique not only saves time but also ensures you don’t miss any ingredients during the quick stir fry process. With everything prepped and organized, you’re now ready to heat your wok or skillet and start cooking your delicious chicken and mushroom stir fry.

Marinate Chicken: Coat chicken with soy sauce, cornstarch, and oil. Let sit 15 minutes

To begin preparing your chicken and mushroom stir fry, the first crucial step is to marinate the chicken properly. This process not only adds flavor but also helps to tenderize the meat, ensuring a delicious and succulent result. Start by gathering your ingredients: boneless and skinless chicken breasts or thighs, soy sauce, cornstarch, and a neutral oil like vegetable or canola oil. Cut the chicken into bite-sized pieces, aiming for uniformity to ensure even cooking. Place the chicken pieces in a mixing bowl, creating a solid foundation for the marinade to adhere to.

Next, it's time to create the marinade. Pour a generous amount of soy sauce over the chicken, enough to coat each piece lightly. Soy sauce not only imparts a savory, umami flavor but also helps to break down the proteins in the chicken, making it more tender. Sprinkle a tablespoon or two of cornstarch over the chicken, which will act as a thickening agent and create a velvety texture when cooked. The cornstarch also helps to lock in moisture, keeping the chicken juicy. Drizzle a teaspoon of oil over the mixture; this will prevent the chicken from sticking to the pan during stir-frying and promote even browning.

Using clean hands or a spatula, gently toss the chicken pieces in the bowl, ensuring each piece is evenly coated with the soy sauce, cornstarch, and oil mixture. Take your time with this step, as thorough coating is essential for consistent flavor and texture. The cornstarch should form a thin, even layer around each chicken piece, almost like a light batter. If you notice any dry spots, add a small amount of additional soy sauce or oil and mix again until fully combined. This hands-on approach allows you to monitor the consistency and make adjustments as needed.

Once the chicken is fully coated, cover the bowl with plastic wrap or transfer the mixture to a resealable bag. Let the chicken marinate at room temperature for 15 minutes. This brief resting period allows the flavors to penetrate the meat and the cornstarch to work its magic. Avoid marinating for much longer at room temperature, as it may affect the texture of the chicken. If you're preparing this dish in advance, you can refrigerate the marinated chicken for up to 2 hours, but bring it back to room temperature before cooking for the best results.

While the chicken is marinating, you can prepare the remaining ingredients for your stir fry, such as slicing mushrooms, chopping vegetables, or making a stir-fry sauce. This downtime is an excellent opportunity to get your mise en place in order, ensuring a smooth and efficient cooking process once you start stir-frying. After 15 minutes, your chicken will be ready to hit the hot pan, transforming into a delicious, flavorful component of your chicken and mushroom stir fry. This simple yet effective marinating technique is a cornerstone of successful stir-fry cooking, setting the stage for a mouthwatering dish.

Stir-Fry Chicken: Heat wok, add oil. Cook chicken until golden. Set aside

To begin making a delicious chicken and mushroom stir fry, the first step is to focus on preparing the chicken. Start by heating a wok or a large skillet over medium-high heat. It’s crucial to ensure the wok is hot before adding any ingredients, as this helps achieve that signature stir-fry sear. Once the wok is heated, add a tablespoon of oil with a high smoke point, such as vegetable, canola, or peanut oil. Swirl the oil around to coat the surface evenly, creating a non-stick layer for the chicken.

Next, add the chicken pieces to the wok. The chicken should be cut into bite-sized pieces, ensuring even cooking. Spread the chicken in a single layer to allow maximum contact with the hot surface. Let the chicken cook undisturbed for 2-3 minutes to develop a golden-brown crust. This step is essential for flavor and texture, as it locks in the juices while creating a slightly crispy exterior. Resist the urge to move the chicken too early, as this can prevent proper browning.

After the chicken has developed a golden crust on one side, use a spatula to flip the pieces and cook the other side for another 2-3 minutes. The goal is to achieve an even golden color on both sides while ensuring the chicken is nearly cooked through. Properly cooked chicken should be opaque and firm but not dry. If the chicken releases easily from the wok, it’s a sign that it’s ready to be set aside.

Once the chicken is golden and almost fully cooked, transfer it to a clean plate or bowl using a slotted spoon or spatula. This step is important to prevent overcooking, as the chicken will return to the wok later with the other ingredients. Setting the chicken aside also allows you to use the same wok to cook the mushrooms and sauce without overcrowding, ensuring each component retains its distinct texture and flavor.

While the chicken rests, you can proceed with preparing the mushrooms and other vegetables in the same wok. This method not only saves time but also allows the flavors to build upon each other, as the residual chicken juices will infuse into the mushrooms and sauce. By mastering the initial step of stir-frying the chicken to a perfect golden brown and setting it aside, you lay the foundation for a well-balanced and flavorful chicken and mushroom stir fry.

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Cook Veggies & Mushrooms: Sauté garlic, ginger. Add mushrooms, veggies. Stir until tender-crisp

To begin cooking the vegetables and mushrooms for your chicken and mushroom stir fry, heat a large wok or skillet over medium-high heat. Add 1-2 tablespoons of oil, such as vegetable or canola oil, and allow it to heat up for about 30 seconds. Once the oil is hot, add 2-3 minced garlic cloves and 1 tablespoon of grated or minced ginger to the pan. Sauté the garlic and ginger for about 30 seconds to 1 minute, stirring frequently to prevent burning, until they become fragrant and lightly golden. This step is crucial as it infuses the oil with the aromatic flavors of garlic and ginger, creating a flavorful base for your stir fry.

Next, add 8-10 ounces of sliced mushrooms to the pan, such as button, cremini, or shiitake mushrooms. Cook the mushrooms for 2-3 minutes, stirring occasionally, until they start to soften and release their moisture. As the mushrooms cook, they will absorb the flavors of the garlic and ginger, adding depth to your dish. After the mushrooms have cooked, add your choice of vegetables, such as sliced bell peppers, broccoli florets, carrots, or snap peas. Aim for 2-3 cups of vegetables in total, depending on your preference. Stir the vegetables into the mushroom mixture, making sure they are well-coated with the flavored oil.

As you cook the vegetables and mushrooms, aim for a tender-crisp texture. This means that the vegetables should be cooked through but still retain a slight crunch, rather than being soft and mushy. To achieve this, cook the vegetables for 3-5 minutes, stirring frequently to ensure even cooking. Keep a close eye on the vegetables, as overcooking can lead to a loss of texture and flavor. If you're using denser vegetables like carrots, consider adding them to the pan before quicker-cooking vegetables like snap peas to ensure even cooking.

While stirring the vegetables and mushrooms, make sure to scrape the bottom of the pan to prevent any garlic or ginger from burning and sticking. If the pan becomes too dry, add a splash of water or broth to create steam and prevent the ingredients from sticking. As the vegetables cook, they will release their own moisture, which will help to create a flavorful sauce. If you prefer a thicker sauce, you can add a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon water to the pan and stir until the sauce thickens.

Once the vegetables and mushrooms are tender-crisp, remove them from the pan and set them aside on a plate or bowl. This will prevent them from overcooking while you prepare the chicken or other protein component of your stir fry. If you're cooking chicken, now is the time to add it to the pan and cook it until golden brown and cooked through. After the chicken is cooked, return the vegetables and mushrooms to the pan and stir everything together to combine. This final step ensures that all the flavors are well-distributed and that the vegetables and mushrooms are reheated before serving.

Combine & Sauce: Return chicken to wok. Add sauce. Toss until thickened and glossy. Serve

Once your chicken is cooked and set aside, it's time to bring all the elements together in the wok for the final stir-fry. Reheat the wok over medium-high heat, ensuring it’s hot enough to create that signature stir-fry sizzle. Return the cooked chicken pieces to the wok, spreading them evenly to allow for quick and even heating. This step is crucial as it ensures the chicken retains its tenderness while integrating seamlessly with the other ingredients.

Next, pour the prepared sauce into the wok, making sure it coats the chicken and mushrooms evenly. The sauce, typically a blend of soy sauce, oyster sauce, garlic, ginger, and a touch of cornstarch slurry, will thicken as it heats up. Use a spatula or tongs to gently toss the ingredients together, ensuring every piece is glazed with the glossy sauce. Keep the wok moving to prevent the sauce from sticking or burning, which can happen quickly due to the high heat.

As you toss the chicken and mushrooms in the sauce, you’ll notice it beginning to thicken and cling to the ingredients, creating a luscious, glossy finish. This process should take about 2-3 minutes, depending on the heat and the amount of cornstarch used in the sauce. The goal is to achieve a coating that’s rich and flavorful without being overly heavy or clumpy. Keep an eye on the consistency, adjusting the heat if necessary to avoid overcooking.

Once the sauce has thickened to your desired consistency, it’s time to serve. Stir-fries are best enjoyed immediately to preserve their texture and vibrant flavors. Transfer the chicken and mushroom stir-fry to a serving platter or individual bowls, ensuring the glossy sauce is evenly distributed. Garnish with chopped green onions, sesame seeds, or fresh cilantro for added freshness and visual appeal.

To enhance the dining experience, serve the stir-fry alongside steamed rice or noodles to soak up the extra sauce. The combination of tender chicken, earthy mushrooms, and savory sauce creates a harmonious dish that’s both satisfying and quick to prepare. With the final toss and serve, you’ve successfully mastered the art of combining and saucing in a chicken and mushroom stir-fry, delivering a meal that’s as delicious as it is impressive.

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