Name: Chinese-style Chicken with Mushrooms
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 lb boneless, skinless chicken breasts, sliced into thin strips (Cut across the grain for tenderness.); 2 tablespoons vegetable oil (or peanut oil) (Peanut oil gives a slightly nuttier note.); 1 cup mushrooms, sliced (shiitake or button) (Shiitake brings deeper umami.); 1 medium bell pepper, sliced (any color) (Red or orange are sweeter.); 1 cup broccoli florets (Small florets cook faster.); 3 cloves garlic, minced; 1 tablespoon fresh ginger, minced (or 1 tsp ground ginger) (Fresh is best if you have it.); 1/4 cup soy sauce (Use low-sodium if preferred.); 2 tablespoons oyster sauce; 1 tablespoon cornstarch; 1/4 cup chicken broth (or water); 1 teaspoon sesame oil; to taste salt and pepper; as needed cooked rice or noodles for serving

235

1.30k

Jump to Recipe Print Recipe

I first tried this Chinese-style chicken with mushrooms on a busy weeknight and it instantly became a go-to: it’s fast, flexible, and full of familiar savory flavors. This stir-fry uses simple pantry staples — soy and oyster sauce — to create a glossy, comforting sauce that clings to tender chicken and crisp vegetables. If you like quick dinners that feel takeout-worthy at home, this one delivers every time. For a different mushroom-forward chicken idea, see my notes comparing it to black pepper chicken with mushrooms for a peppery alternative.

Why you’ll love this dish

This recipe balances speed and depth: thinly sliced chicken cooks quickly while mushrooms and bell pepper add texture and umami. It’s:

Weeknight-friendly — ready in about 25 minutes.
Budget-wise — uses an economical cut (chicken breast) and common vegetables.
Family-pleasing — mild, savory flavors that kids and adults enjoy.
Adaptable — swap vegetables or use chicken thighs for more richness.

“Quick, glossy sauce and tender chicken — tastes like the best takeout but on your countertop.” — a regular tester

It’s perfect when you want something satisfying without a long ingredient list or complicated techniques.

How this recipe comes together

This is a simple stir-fry workflow so you can scan the steps before cooking:

Slice chicken thinly so it sears fast and stays tender.
Cook chicken in a hot skillet or wok until just golden; remove to prevent overcooking.
Stir-fry mushrooms and vegetables until bright and slightly crisp.
Add aromatics (garlic + ginger) briefly — they burn fast, so keep them moving.
Whisk a cornstarch-thickened sauce and add back to the pan.
Return chicken, toss to coat, and finish until the sauce turns glossy and clings to the ingredients.
Serve immediately over rice or noodles.

This sequence prevents soggy vegetables and overcooked poultry while producing a glossy sauce that’s restaurant-style.

What you’ll need

2 tablespoons vegetable oil (or peanut oil) — peanut oil gives a slightly nuttier note.
1 lb boneless, skinless chicken breasts, sliced into thin strips — cut across the grain for tenderness.
1 cup mushrooms, sliced (shiitake or button) — shiitake brings deeper umami.
1 bell pepper, sliced (any color) — red or orange are sweeter.
1 cup broccoli florets — small florets cook faster.
3 cloves garlic, minced.
1 tablespoon fresh ginger, minced (or 1 tsp ground ginger) — fresh is best if you have it.
1/4 cup soy sauce.
2 tablespoons oyster sauce.
1 tablespoon cornstarch.
1/4 cup chicken broth (or water).
1 teaspoon sesame oil.
Salt and pepper to taste.
Cooked rice or noodles for serving.

Substitution notes: use low-sodium soy sauce if you watch salt. For a vegetarian version, replace chicken with firm tofu and use mushroom or vegetable broth. For more inspiration on pairing mushrooms and chicken, check this variation of a mushroom-forward chicken recipe: black pepper chicken with mushrooms.

Step-by-step instructions

Chinese-Style Chicken with Mushrooms served in a vibrant dish, showcasing rich flavors.

Prep: slice the chicken thin, clean and slice mushrooms, trim florets, mince garlic and ginger. Mix the sauce: whisk soy sauce, oyster sauce, cornstarch, chicken broth, and sesame oil in a small bowl until smooth.
Heat a large skillet or wok over medium-high heat until hot and shimmering. Add vegetable oil.
Add the chicken in a single layer. Let it sear undisturbed for about 2 minutes, then stir/turn and cook another 3–5 minutes until golden and cooked through. Remove chicken to a plate.
In the same pan, add mushrooms, bell pepper, and broccoli. Stir-fry 3–4 minutes until vegetables are bright and tender-crisp.
Push vegetables to the side and add garlic and ginger. Stir constantly for 30–60 seconds until fragrant — don’t let them burn.
Pour the prepared sauce over the veggies, then return the chicken to the pan. Toss everything and cook 2–3 minutes until the sauce thickens and turns glossy.
Taste and adjust with salt and pepper if needed. Serve hot over steamed rice or tossed with noodles.

Short, decisive actions (high heat, quick tosses) produce crisp veggies and a glossy, clingy sauce.

Best ways to enjoy it

Serve over jasmine rice for a classic comfort meal.
Toss with ho fun, udon, or egg noodles and finish with a drizzle of toasted sesame oil for an easy noodle bowl.
Garnish ideas: sliced scallions, toasted sesame seeds, or a few thin slices of fresh red chili for heat.
Pair with simple sides: steamed bok choy, a light cucumber salad, or a bowl of miso soup to round out the meal.

For a heartier plate, serve alongside roasted sweet potatoes and wild rice — the sweet starch contrasts nicely with the savory stir-fry (see a complementary idea here: chicken and wild rice with roasted sweet potatoes).

Storage and reheating tips

Refrigerate: store leftovers in an airtight container for up to 3–4 days. Cool to room temperature before sealing.
Reheat: gently reheat in a skillet over medium-low heat (add a splash of water or broth if sauce has tightened) or microwave in short bursts, stirring between intervals to heat evenly.
Freeze: transfer cooled stir-fry (leave rice out) to freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Food safety: always reheat leftovers to 165°F (74°C) before serving. Do not refreeze previously frozen cooked chicken unless it has been fully thawed and reheated.

Pro chef tips

Dry chicken with paper towels before slicing to get a better sear.
Slice chicken uniformly (about 1/4-inch thick) for even cooking.
Don’t crowd the pan — if needed, stir-fry chicken in two batches to maintain high heat and avoid steaming.
Mix cornstarch with the sauce before adding to the pan to prevent lumps. A cornstarch slurry thickens quickly; watch it closely.
Finish with sesame oil off the heat — applied too early it loses aroma.
For deeper color and flavor, add a teaspoon of dark soy sauce or a pinch of sugar when whisking the sauce.

Creative twists

Spice it up: add 1–2 teaspoons chili garlic sauce or a few dried chilies for heat.
Swap proteins: use boneless skinless chicken thighs for more succulent meat, or try shrimp (reduce cooking time).
Gluten-free: replace soy sauce with tamari and ensure oyster sauce is gluten-free or substitute with mushroom sauce.
Add nuts: toss in roasted cashews or peanuts at the end for crunch.
Make it saucier: increase the broth to 1/3 cup and add an extra 1/2 teaspoon cornstarch for a looser sauce.

These variations let you tailor the dish to dietary needs and flavor preferences.

Your questions answered

Q: How long does this take from start to finish?
A: Plan on 20–30 minutes total: 10–15 minutes prep (slicing, whisking sauce) and 10–15 minutes cooking.

Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs stay juicier and tolerate slightly longer cooking; slice them thinly and watch for doneness.

Q: My sauce is too thin or too thick — how to fix it?
A: Too thin: simmer a minute longer to reduce, or mix 1 tsp cornstarch with 1 tbsp cold water and stir in, cooking until glossy. Too thick: whisk in warm water or broth a tablespoon at a time until desired consistency.

Q: Is oyster sauce necessary?
A: Oyster sauce adds depth and a savory-sweet finish. You can substitute with hoisin for sweetness or extra soy plus a pinch of sugar for a simpler alternative.

Q: Can I meal-prep this?
A: Yes — store chicken and vegetables separately from rice if possible to keep textures optimal. Reheat gently to avoid overcooking.

Conclusion

This Chinese-style chicken with mushrooms is a fast, adaptable stir-fry that delivers great weeknight flavor with minimal fuss. If you want a slightly different take with a takeout-style finish, try the Takeout Style Chinese Chicken and Mushrooms recipe for comparison. For another home-cooked spin on the classic pairing, check out the Chinese Chicken and Mushrooms (Panda Express … – Skinny Spatula guide. If you’re exploring Chinese-style mushroom and chicken dishes from other cooks, see Chicken with Chinese Mushrooms – Erren’s Kitchen for more inspiration.