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Chinese-style Chicken with Mushrooms

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A fast and flexible stir-fry featuring tender chicken, savory sauce, and crisp vegetables, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Main 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

Method
 

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

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 50gProtein: 30gFat: 10gSaturated Fat: 1gSodium: 800mgFiber: 3gSugar: 5g

Notes

Top with sliced scallions, toasted sesame seeds, or fresh red chili for heat. Store leftovers in an airtight container for up to 3–4 days.
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