Mushroom and Chicken Stir-Fry Recipe

This quick Mushroom and Chicken Stir-Fry combines juicy bite-sized chicken with meaty mushrooms (like cremini or shiitake), crisp veggies, and a glossy savory sauce of soy, oyster, and garlic. It’s a hearty, umami-packed dish ready in under 30 minutes—perfect for weeknights with rice or noodles.

Why You’ll Love This Recipe

You’ll adore this stir-fry because it’s lightning-fast yet delivers restaurant-quality flavor and texture at home. The chicken stays incredibly tender and juicy thanks to a simple velveting marinade with cornstarch, while the mushrooms soak up the rich, garlicky sauce for deep earthy savoriness.

It’s balanced—protein from chicken, veggies for freshness, and a glossy sauce that’s salty-sweet-savory without being heavy. Better than takeout (no mystery ingredients!), it’s customizable, uses pantry staples, and comes together in one pan for easy cleanup.

Great for busy nights, meal prep (tastes even better next day), or impressing family—serve over steaming rice and watch it disappear. Nutritious, satisfying, and endlessly craveable, this becomes a weeknight staple you’ll make on repeat.

Yield: 4 Serves

Mushroom and Cashew Stir-Fry Recipe

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Tender chicken and earthy mushrooms in savory garlic sauce—quick, juicy takeout-style stir-fry delight.

Prep Time 15 minutes

Additional Time 12 minutes

Total Time 27 minutes

Ingredients

• 1 lb (450g) boneless chicken breast or thighs, thinly sliced
• 12–14 oz (350–400g) mixed mushrooms (cremini, shiitake, button), sliced
• 1 small onion or 2 green onions, sliced
• 3–4 garlic cloves, minced
• 1-inch piece fresh ginger, minced
• 2 tablespoons vegetable oil (divided)
• For chicken marinade:
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry/rice vinegar)
• 1 tablespoon cornstarch
• ½ teaspoon baking soda (optional for extra tenderness)
• 1 teaspoon sesame oil

For sauce:

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• 3 tablespoons oyster sauce
• 2 tablespoons soy sauce (low-sodium preferred)
• 1 tablespoon cornstarch + 2 tablespoons water (slurry)
• 1 teaspoon sugar
• ½ cup chicken broth or water
• Freshly ground black pepper, to taste

Instructions

1. Slice your chicken thinly against the grain—pop it in a bowl for the magic marinade!
2. Add soy sauce, Shaoxing wine, cornstarch, sesame oil, and baking soda (if using) to the chicken—mix well and let it sit 10–15 minutes while you prep veggies.
3. Whisk the sauce in a small bowl: oyster sauce, soy sauce, sugar, broth, and cornstarch slurry—set aside so it's ready to pour.
4. Heat your wok or large skillet over high heat until smoking hot—add 1 tablespoon oil and swirl to coat.
5. Add marinated chicken in a single layer—stir-fry 2–3 minutes until golden and mostly cooked (it'll finish later)—remove to a plate.
6. Add remaining oil to the hot pan—toss in garlic and ginger, stir 20–30 seconds until fragrant (don't burn!).
7. Throw in sliced mushrooms (and any extra veggies)—stir-fry 3–4 minutes until mushrooms soften and release moisture, edges browning nicely.
8. Return chicken to the pan—give everything a quick toss to combine those gorgeous flavors.
9. Pour in the sauce—stir constantly as it bubbles and thickens into a glossy coating (1–2 minutes)—taste and adjust pepper or salt.
10. Finish with green onions—serve hot over steamed rice or noodles, garnished with sesame seeds. Dig in and enjoy this juicy, savory explosion—better than takeout!

Notes

High heat is key for wok hei (that smoky essence)—use a carbon steel wok if possible. Slice everything uniformly for even cooking. If sauce thickens too much, splash in extra broth. Fresh mushrooms shine here—avoid canned for best texture.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 314Total Fat 13gSaturated Fat 2gUnsaturated Fat 11gCholesterol 96mgSodium 1264mgCarbohydrates 10gFiber 0gSugar 2gProtein 36g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Recipe Tips and Tricks

• Velvet the chicken with cornstarch and a touch of oil/soy for that silky, tender takeout texture—don’t skip this!
• Use high heat and a hot wok or large skillet—stir-fry moves fast to keep veggies crisp and chicken juicy.
• Prep everything before heating the pan (mise en place)—stir-frying waits for no one.
• Don’t overcrowd the pan—cook chicken in batches if needed to avoid steaming instead of searing.
• Slice mushrooms uniformly for even cooking; wipe clean instead of washing to avoid sogginess.
• Taste sauce before adding—adjust soy/oyster for saltiness or add a pinch of sugar if too savory.
• Add veggies like bell peppers or snow peas last to keep crunch.
• Finish with a sesame oil drizzle for aromatic shine.

Ingredients Notes

Chicken breast or thighs: Boneless, skinless—breast for leaner, thighs for juicier; slice thinly against grain for tenderness. Mushrooms: Cremini, button, shiitake, or mix—earthy flavor absorbs sauce beautifully; fresh and firm for best texture.

Soy sauce: Light/low-sodium for control; dark adds color and depth. Oyster sauce: Rich, umami bomb—vegetarian versions available; key to authentic savory profile. Cornstarch: For velveting chicken and thickening sauce—creates glossy finish.

Garlic & ginger: Fresh minced—aromatic base; don’t use powdered for best punch. Shaoxing wine or dry sherry: Adds subtle depth and tenderizes; sub rice vinegar if unavailable.

Vegetable oil: High smoke point for stir-frying—neutral flavor lets sauce shine. Green onions: Fresh crunch and mild onion note—add at end to preserve color. Optional veggies: Zucchini, bell peppers, broccoli—add color, texture, nutrition.

Variations and Substitutions

Keep the core umami or tweak freely: Use chicken thighs for richer flavor or tofu/ shrimp for vegetarian/seafood versions. Mix mushrooms (shiitake for intense earthiness, oyster for delicate texture).

Add broccoli, snap peas, carrots, or zucchini for more veggies. Swap oyster sauce for hoisin (sweeter) or vegan alternative. Make it spicier with chili flakes, sriracha, or fresh chilies. For gluten-free, use tamari instead of soy and gluten-free oyster sauce. Add cashews or peanuts for crunch.

Use sesame oil in marinade for nutty aroma or finish with sesame seeds. For lighter, reduce oil and sauce; serve over cauliflower rice. It’s adaptable—scale for crowds or keep simple while staying true to quick, savory stir-fry roots.

Storage Options

Store in airtight container in fridge up to 3–4 days—flavors deepen nicely. Reheat gently in skillet with splash of water/broth to loosen sauce; microwave ok but may soften veggies.

Freeze up to 2 months (cool completely first); thaw overnight, reheat on stove. Best fresh for crisp texture—avoid over-reheating chicken.

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