Chicken and Mushroom Stir Fry
This easy Chicken and Mushroom Stir Fry is the kind of weeknight dish that feels fancy but comes together in under 30 minutes.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 oz chicken breast, sliced thin
- 8 oz mushrooms, sliced
- 7 oz zucchini, sliced
- 4 oz onion, sliced
- 6 cloves garlic, minced
- 1 ½ tbsp oil
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- ½ tbsp dark soy sauce
- 1 tbsp sesame oil
- 1 tbsp vinegar
- 1 ½ tbsp sugar
- ½ tsp salt
- ⅛ tsp black pepper
- ⅓ cup water
- 1 tbsp cornstarch (mixed with 2 tbsp water)
- 1/4 teaspoon baking soda
Instructions
- 1
Mix cornstarch and water in a small bowl and set aside.
- 2
In a bowl, combine chicken with soy sauce, dark soy sauce, sesame oil, and a pinch of baking soda (optional for extra tenderness). Let it sit for 10–15 minutes.
- 3
Heat oil in a large skillet or wok over medium-high heat. Add mushrooms and cook until browned and slightly softened, 1 minute. Remove and set aside.
- 4
In the same pan, add more oil if needed. Toss in the onion and zucchini and stir-fry for 2 minutes, just until crisp-tender. Remove and set aside. Keep the veggies on the crunchy side for this recipe, so don't overcook them.
- 5
Add the marinated chicken in a single layer. Cook undisturbed for 3–4 minutes, then stir until cooked through.
- 6
Add minced garlic and stir for 30 seconds until fragrant. Stir in oyster sauce, vinegar, sugar, salt, and pepper and the
- 7
Pour in the cornstarch slurry and cook for another 30–60 seconds until the sauce thickens and coats the chicken.
- 8
Return the mushrooms, onions, and zucchini to the pan. Toss everything together for 1 minute, until glossy and evenly coated. Done