Chicken And Mushroom Stir Fry

This Chicken and Mushroom Stir-Fry is a quick, flavorful, and nutritious dish that’s perfect for busy weeknights or meal prep. Tender strips of chicken breast are sautéed with earthy mushrooms, crisp vegetables, and a savory sauce, creating a balanced and satisfying meal that comes together in under 30 minutes. The combination of mushrooms and chicken gives the stir-fry a delicious depth of flavor, while the sauce, made from soy sauce, garlic, and a touch of sesame oil, adds a perfect umami richness. Serve this stir-fry over steamed rice or noodles for a complete meal that’s both light and filling. It’s a healthy, versatile recipe that you can easily customize by adding your favorite veggies or adjusting the seasoning to suit your taste.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced into strips
• 8 oz (225g) mushrooms, sliced (button, cremini, or shiitake work well)
• 1 medium onion, thinly sliced
• 1 bell pepper, sliced into strips (optional)
• 2 cloves garlic, minced
• 1 tbsp ginger, freshly grated or minced
• 2 tbsp vegetable oil (or sesame oil for extra flavor)

For the Stir-Fry Sauce:

• 3 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp oyster sauce (or hoisin sauce for a vegetarian option)
• 1 tbsp rice vinegar (or white vinegar)
• 1 tsp sesame oil
• 1 tbsp honey (or brown sugar)
• 1 tsp cornstarch (optional, for a thicker sauce)
• ¼ cup water or chicken broth

Garnish (optional):

• Chopped green onions for garnish
• Sesame seeds (optional)

Instructions:

1. Prepare the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, honey, and water (or broth). If you prefer a thicker sauce, dissolve the cornstarch in a tablespoon of water and add it to the sauce mixture. Set aside.
2. Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and stir-fry for about 4-5 minutes until it’s cooked through and lightly browned. Remove the chicken from the pan and set it aside.
3. Sauté the Vegetables: In the same skillet, add the remaining tablespoon of oil. Add the sliced mushrooms, onion, and bell pepper (if using), and sauté for 4-5 minutes, or until the vegetables are tender and the mushrooms have released their moisture. Add the minced garlic and grated ginger, and cook for an additional 1-2 minutes until fragrant.
4. Combine Chicken and Sauce: Return the cooked chicken to the pan with the vegetables. Pour the stir-fry sauce over the chicken and vegetables, and toss everything together to coat evenly. Cook for another 2-3 minutes, allowing the sauce to thicken slightly and the flavors to combine.
5. Serve: Serve the stir-fry immediately over steamed rice, noodles, or enjoy it on its own for a low-carb option. Garnish with chopped green onions and sesame seeds if desired.