Garlic Mushroom Chicken Stir-Fry Recipe
If you’re longing for a weeknight dinner that’s fast, flavorful, and guaranteed to please everyone at the table, look no further than Garlic Mushroom Chicken Stir-Fry. This dish brings together tender chicken, earthy mushrooms, and a glossy, savory sauce that clings to every bite. Ready in just 30 minutes, it’s the kind of recipe you’ll keep coming back to whenever you crave something comforting but quick. Whether you’re a stir-fry pro or just starting out, this Garlic Mushroom Chicken Stir-Fry will instantly become one of your go-to favorites.
Ingredients You’ll Need
Each ingredient in this recipe is chosen for a reason: simplicity, balance, and big flavor in every bite. These pantry staples and fresh finds work together to create the signature taste and satisfying texture of Garlic Mushroom Chicken Stir-Fry.
- Chicken Breasts: Thinly sliced for quicker cooking and extra tenderness in every forkful.
- Vegetable Oil: The perfect neutral oil to sear the chicken and sauté the mushrooms without overpowering the dish.
- Mushrooms: Cremini or button mushrooms bring a deep, earthy flavor and meaty texture that pairs beautifully with the chicken.
- Garlic: Freshly minced garlic infuses the stir-fry with unmistakable aroma and warmth.
- Fresh Ginger: Grated ginger adds a zesty, slightly spicy kick that livens up the sauce.
- Low-Sodium Soy Sauce: Delivers all the umami depth you love, while letting you control the saltiness.
- Oyster Sauce: A touch of this thick, savory sauce enriches the overall flavor and gives the stir-fry its signature gloss.
- Hoisin Sauce: Adds a hint of sweetness and complexity to balance the savory notes.
- Cornstarch Slurry: Mixing cornstarch with water thickens the sauce until it’s perfectly velvety and coats every ingredient.
- Sesame Oil: Just a drizzle imparts nutty, toasty undertones that round out the flavors.
- Black Pepper: A dash of pepper adds subtle heat and depth.
- Green Onions: Sliced for a fresh, crunchy garnish that brightens up the final dish.
- Jasmine Rice or Noodles: The ideal base to soak up all that savory sauce—choose whichever you love most!
How to Make Garlic Mushroom Chicken Stir-Fry
Step 1: Sear the Chicken
Start by heating one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken breasts and let them cook for 5 to 6 minutes, turning occasionally, until they’re golden and cooked through. Once the chicken is done, remove it from the pan and set it aside. This initial step locks in juiciness and gets those irresistible browned edges.
Step 2: Sauté the Mushrooms
In the same pan, pour in the remaining tablespoon of oil, then toss in the sliced mushrooms. Let them sauté for 4 to 5 minutes, stirring occasionally, until they’re beautifully browned and have released their moisture. This is where the mushrooms develop their deep, savory flavor that makes Garlic Mushroom Chicken Stir-Fry so special.
Step 3: Add Garlic and Ginger
Now, add the minced garlic and grated ginger to the mushrooms. Stir them around for about a minute, just until fragrant. This quick sauté unlocks their full aroma and infuses the entire dish with a warm, inviting base.
Step 4: Return Chicken and Make the Sauce
Time to bring back the chicken! Add it to the skillet with the mushrooms. In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, black pepper, and the cornstarch-water mixture. Pour this luscious sauce over the chicken and mushrooms, stirring to coat everything evenly. Let it cook for another 2 to 3 minutes so the sauce thickens and glazes each piece perfectly.
Step 5: Garnish and Serve
Remove the skillet from the heat and sprinkle over the sliced green onions. Now, serve your Garlic Mushroom Chicken Stir-Fry hot over a bed of fluffy jasmine rice or slurp-worthy noodles. Every bite is packed with savory, saucy goodness!
How to Serve Garlic Mushroom Chicken Stir-Fry
Garnishes
Sprinkle a generous handful of sliced green onions over the finished stir-fry for a pop of color and fresh flavor. If you love a bit of crunch, try adding toasted sesame seeds or even a handful of chopped cilantro for a herby twist. These little touches make your Garlic Mushroom Chicken Stir-Fry look and taste extra special.
Side Dishes
This stir-fry is a star on its own, but it also pairs beautifully with steamed broccoli, sautéed bok choy, or a simple cucumber salad for a refreshing contrast. Don’t forget some fluffy jasmine rice or tender noodles to soak up every drop of that amazing sauce—trust me, you won’t want to leave any behind!
Creative Ways to Present
Get playful with your plating! Serve Garlic Mushroom Chicken Stir-Fry in individual noodle bowls or over a mound of rice in a shallow dish for a restaurant-style look. For family dinners, pile everything onto a large platter and let everyone dig in. You can even tuck the stir-fry into lettuce cups for a fun, hands-on appetizer or light meal.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Garlic Mushroom Chicken Stir-Fry to an airtight container and store it in the fridge. It’ll stay fresh and flavorful for up to three days, making it a fantastic option for meal prep or easy lunches.
Freezing
You can absolutely freeze this stir-fry! Place cooled portions in freezer-safe bags or containers, removing as much air as possible. Freeze for up to two months. Just be aware that mushrooms can soften a bit after freezing, but the flavors will remain delicious.
Reheating
To reheat, simply warm the stir-fry in a skillet over medium heat, adding a splash of water if the sauce has thickened too much. You can also microwave individual portions in short bursts, stirring between each, until piping hot. Either way, it’ll taste just as comforting as when it was freshly made.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are juicier and even more flavorful, so they work beautifully in Garlic Mushroom Chicken Stir-Fry. Just be sure to trim any excess fat and slice them thinly for quick, even cooking.
What types of mushrooms work best?
Cremini and button mushrooms are both classic choices for this stir-fry because they hold their shape and have a mild, earthy flavor. Feel free to mix in shiitake or portobello mushrooms for added depth and variety.
Is this recipe gluten-free?
It can be! Swap out regular soy sauce for tamari, and be sure to use gluten-free versions of oyster and hoisin sauces. With these simple substitutions, you can enjoy Garlic Mushroom Chicken Stir-Fry without any gluten worries.
Can I add more vegetables?
Definitely! This recipe is flexible, so toss in broccoli florets, sliced bell peppers, snap peas, or even baby corn for extra color and crunch. Just adjust the cooking time as needed to keep your veggies crisp-tender.
How spicy is this dish?
As written, Garlic Mushroom Chicken Stir-Fry is mild and family-friendly. If you love heat, add a pinch of red pepper flakes or a drizzle of chili oil when serving for an extra kick.
Final Thoughts
If you’re ready to shake up your dinner routine with something simple, satisfying, and packed with flavor, Garlic Mushroom Chicken Stir-Fry is truly unbeatable. I can’t wait for you to try it and make it your own—don’t be surprised if it becomes a new favorite in your kitchen, too!
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Garlic Mushroom Chicken Stir-Fry Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Garlic Mushroom Chicken Stir-Fry is a quick and flavorful Asian-inspired dish featuring tender chicken breast slices sautéed with savory mushrooms, garlic, and ginger in a rich, thickened soy-based sauce. Perfect as a weeknight dinner, it’s served hot over jasmine rice or noodles for a satisfying meal.
Ingredients
Chicken and Marinade
- 1 pound boneless, skinless chicken breasts, thinly sliced
Vegetables and Aromatics
- 3 cups sliced mushrooms (cremini or button)
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, sliced (for garnish)
Sauces and Seasonings
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon black pepper
Other
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
- Cooked jasmine rice or noodles, for serving
Instructions
- Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken breasts and cook for 5–6 minutes, stirring occasionally, until fully cooked through and lightly browned. Remove the chicken from the skillet and set aside.
- Sauté mushrooms: In the same skillet, add the remaining tablespoon of vegetable oil. Add the sliced mushrooms and sauté for 4–5 minutes until they are browned and tender.
- Add aromatics: Stir in the minced garlic and grated ginger to the mushrooms. Cook for 1 minute more, stirring frequently, until fragrant.
- Return chicken and add sauce: Return the cooked chicken to the skillet with the mushrooms and aromatics. In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, black pepper, and the cornstarch slurry. Pour this sauce mixture over the chicken and mushrooms. Stir everything to coat evenly.
- Thicken sauce and finish: Cook for an additional 2–3 minutes, stirring occasionally, until the sauce thickens and glazes the chicken and mushrooms.
- Garnish and serve: Remove the skillet from heat. Garnish the stir-fry with sliced green onions. Serve immediately over cooked jasmine rice or noodles.
Notes
- Add broccoli, bell peppers, or snap peas to increase the vegetable content and nutrition.
- For juicier meat, substitute chicken thighs for chicken breasts.
- To make this recipe gluten-free, substitute tamari for soy sauce and ensure oyster and hoisin sauces are gluten-free.
- Adjust the amount of garlic and ginger based on your taste preferences for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 portion (without rice)
- Calories: 280
- Sugar: 4g
- Sodium: 690mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
