Chicken Mushroom Stir-Fry Recipe – Easy Asian-Inspired Delight

Last Updated on 2 months by Neha Deshmukh

Chicken Mushroom Stir-Fry Recipe – Easy Asian-Inspired Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful meal that doesn’t require hours in the kitchen. This Chicken Mushroom Stir-Fry is exactly that. I first made this when I was craving something comforting and a little bit spicy, and it’s been a family favorite ever since. It’s a fantastic weeknight dinner, and honestly, it’s impressive enough to serve to guests too!

Why You’ll Love This Recipe

This stir-fry is a winner for so many reasons. It’s ready in under 40 minutes – seriously! The combination of tender chicken, earthy mushrooms, and a sweet-savory sauce is just divine. Plus, it’s super versatile. You can easily adjust the spice level or swap out veggies to suit your taste. It’s a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 200 gms Button mushrooms
• 2 Chicken breast
• 2 tbsp Corn flour/cornstarch
• 0.25 cup Light soy sauce
• 1 tbsp Brown sugar
• 2 tbsp Green chili sauce
• 1 tbsp White vinegar
• 1 inch Ginger
• 8-10 Garlic cloves
• 2 Dry red chili
• 5 Green onion
• 0.5 cup Red bell pepper
• 0.5 cup Green bell pepper
• 4 tbsp Vegetable oil

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference:

• Corn Flour Magic: Don’t skip the corn flour (or cornstarch)! It’s the secret to incredibly tender chicken. It creates a lovely coating that locks in moisture.
• Soy Sauce Selection: I prefer light soy sauce for this recipe – it’s a little less intense than dark soy sauce. But feel free to experiment!
• Chili Sauce Choices: Green chili sauce adds a lovely fresh heat. You can use your favorite brand, or even sriracha if that’s what you have on hand.
• Bell Pepper Power: I love the color contrast of red and green bell peppers, but yellow or orange would work beautifully too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, let’s prep the chicken and mushrooms. Gently clean the mushrooms with a damp cloth – don’t rinse them, or they’ll get soggy! Slice them thinly. Cut the chicken into 1-inch pieces.
2. Now, let’s marinate the chicken. In a bowl, combine the chicken with the corn flour, a pinch of salt, and a dash of pepper. Give it a good mix and set it aside.
3. While the chicken marinates, let’s make the sauce. In a small bowl, whisk together the soy sauce, brown sugar, chili sauce, and vinegar. Taste and adjust to your liking – more chili sauce for extra heat, more sugar for sweetness!
4. Heat 2 tablespoons of vegetable oil in a large wok or frying pan over medium-high heat. Add the marinated chicken and stir-fry for 10-15 minutes, or until golden brown and cooked through. Remove the chicken from the pan and set aside.
5. Add the remaining 2 tablespoons of oil to the pan. Add the sliced mushrooms and stir-fry for another 10-15 minutes, until they’re tender and slightly browned. Remove the mushrooms and set aside.
6. Now for the aromatics! Add the minced ginger, crushed garlic cloves, and dry red chilies to the pan. Stir-fry for about a minute, until fragrant. Then, add the chopped bell peppers and stir-fry for 5 minutes, until they’re slightly softened.
7. Pour the sauce into the pan and let it simmer for a minute or two, until it thickens slightly.
8. Add the cooked chicken and mushrooms back to the pan. Toss everything together for 2 minutes, ensuring the chicken and mushrooms are coated in the sauce.
9. Finally, garnish with chopped green onion tops.

Expert Tips

• High Heat is Key: Stir-fries are best cooked over high heat. This helps the ingredients cook quickly and evenly, and gives them that lovely slightly charred flavor.
• Prep Everything First: Before you start cooking, have all your ingredients prepped and ready to go. Stir-frying happens fast, so you won’t have time to chop veggies mid-cook!
• Don’t Overcrowd the Pan: If you’re making a large batch, cook the chicken and mushrooms in batches to avoid overcrowding the pan. This will ensure they cook properly.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustments: If you’re sensitive to heat, reduce the amount of chili sauce or remove the dry red chilies. For extra spice, add a pinch of cayenne pepper or a finely chopped fresh chili.
• Gluten-Free Option: Simply swap the soy sauce for tamari – it’s a gluten-free alternative that tastes just as good!
• Vegetarian/Vegan Adaptation: Replace the chicken with firm or extra-firm tofu, pressed to remove excess water and cubed.
• Manchurian Style: Add a tablespoon of ketchup and a teaspoon of ginger-garlic paste to the sauce for a Manchurian-inspired twist. My friend, Priya, loves this version!

Serving Suggestions

This Chicken Mushroom Stir-Fry is fantastic served with a side of fluffy steamed rice. It’s also delicious on its own as an appetizer. A sprinkle of sesame seeds adds a nice touch!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.

FAQs

Let’s answer some common questions:

• Is this dish best served immediately? Yes, it’s definitely best enjoyed fresh! But leftovers are still tasty.
• Can I use different types of mushrooms? Absolutely! Shiitake, oyster, or cremini mushrooms would all work well.
• What’s the best way to marinate the chicken? At least 15-20 minutes is ideal, but even 30 minutes will make a difference.
• Can I make the sauce ahead of time? Yes, you can! Store it in an airtight container in the refrigerator for up to a week.
• What rice varieties pair best with this stir-fry? Jasmine rice or basmati rice are both excellent choices.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments if you try it, and what you think!