This Chinese Chicken with Mushrooms is a quick, comforting dish that brings together tender chicken, savory mushrooms, and crisp vegetables in a rich, glossy sauce. Perfect for busy weeknights, it delivers bold flavor in a short amount of time while still feeling like a satisfying homemade meal.
Why You’ll Love This Recipe
This recipe is fast, simple, and packed with balanced flavors. The chicken stays juicy, the vegetables remain vibrant, and the sauce ties everything together beautifully. It’s versatile enough for customization, works well with pantry staples, and pairs perfectly with rice or noodles, making it an easy go-to for family dinners or meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
vegetable oil – 2 tablespoons
boneless, skinless chicken breasts – 1 pound, sliced into thin strips
mushrooms (shiitake or button) – 1 cup, sliced
bell pepper – 1 medium, sliced (any color)
broccoli florets – 1 cup
garlic – 3 cloves, minced
fresh ginger – 1 tablespoon, minced
soy sauce – 1/4 cup
oyster sauce – 2 tablespoons
cornstarch – 1 tablespoon
chicken broth – 1/4 cup
sesame oil – 1 teaspoon
salt – 1/4 teaspoon, or to taste
black pepper – 1/4 teaspoon, or to taste
cooked rice or noodles – for serving
Directions
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the sliced chicken and cook for 5 to 7 minutes, stirring occasionally, until fully cooked and lightly browned. Remove the chicken from the pan and set aside.
In the same skillet, add the mushrooms, bell pepper, and broccoli. Stir-fry for 3 to 4 minutes until the vegetables are tender but still crisp.
Add the minced garlic and ginger. Cook for 1 minute, stirring constantly until fragrant.
In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, chicken broth, and sesame oil until smooth.
Return the chicken to the skillet and pour the sauce over the chicken and vegetables.
Stir well and cook for 2 to 3 minutes, until the sauce thickens and evenly coats everything.
You can customize this dish easily to suit your preferences. Replace chicken with firm tofu for a vegetarian version or use shrimp for a seafood twist. Add extra vegetables such as carrots, snap peas, or baby corn for more texture and color. For a spicy version, stir in red pepper flakes or sliced fresh chilies.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat with a splash of water or broth to loosen the sauce. You can also microwave it in short intervals, stirring between each to ensure even heating.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, boneless skinless chicken thighs work well and provide a slightly richer flavor.
What type of mushrooms are best for this recipe?
Shiitake mushrooms add deeper flavor, but button mushrooms work perfectly if that’s what you have.
Can I make this dish ahead of time?
You can prepare all the ingredients in advance, but it’s best cooked fresh for the best texture.
Is this recipe suitable for meal prep?
Yes, it stores well and reheats nicely, making it great for lunches or dinners during the week.
How do I keep the chicken tender?
Slice the chicken thinly and avoid overcooking it during the first step.
Can I reduce the sodium in this dish?
Use low-sodium soy sauce and reduce the amount slightly if needed.
What can I serve with this besides rice or noodles?
It also pairs well with steamed vegetables or cauliflower rice.
Can I freeze Chinese chicken with mushrooms?
Freezing is possible, but the vegetables may soften slightly once thawed.
How do I thicken the sauce more?
Mix an extra teaspoon of cornstarch with a little water and stir it in while cooking.
Can I double the recipe?
Yes, just be sure not to overcrowd the pan and cook in batches if necessary.
Conclusion
Chinese Chicken with Mushrooms is a flavorful, reliable recipe that fits perfectly into everyday cooking. With simple ingredients, quick preparation, and plenty of room for variation, it’s a dish you’ll come back to again and again. Whether you’re cooking for family or just yourself, this recipe delivers comfort, balance, and delicious results every time.
A fast, flavorful stir-fry featuring tender chicken, mushrooms, and crisp vegetables in a savory soy-oyster sauce. Ready in under 30 minutes, perfect for weeknight dinners.
Ingredients
2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts, sliced into thin strips
1 cup mushrooms (shiitake or button), sliced
1 medium bell pepper (any color), sliced
1 cup broccoli florets
3 garlic cloves, minced
1 tablespoon fresh ginger, minced
1/4 cup soy sauce
2 tablespoons oyster sauce
1 tablespoon cornstarch
1/4 cup chicken broth
1 teaspoon sesame oil
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
Cooked rice or noodles, for serving
Instructions
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken strips and cook for 5–7 minutes, stirring occasionally, until browned and cooked through. Remove from skillet and set aside.
In the same skillet, stir-fry the mushrooms, bell pepper, and broccoli for 3–4 minutes until tender-crisp.
Add the minced garlic and ginger; stir for 1 minute until fragrant.
In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, chicken broth, and sesame oil until smooth.
Return the chicken to the skillet and pour the sauce over everything.
Cook for 2–3 minutes, stirring frequently, until the sauce thickens and evenly coats the chicken and vegetables.
Season with salt and black pepper to taste. Serve hot over rice or noodles.
Notes
Use chicken thighs for a richer flavor if desired.
Add red pepper flakes or fresh chilies for heat.
Swap in other vegetables like snap peas, carrots, or baby corn.
For a vegetarian version, replace chicken with tofu and use mushroom-based oyster sauce.
