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
Scale
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
