Name: Chinese Chicken with Mushrooms
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 lb boneless, skinless chicken breast or thighs, thinly sliced; 1 tbsp cornstarch (plus 1 tsp for sauce); Salt and black pepper to taste; 2 tbsp vegetable oil, divided; 8 oz mushrooms (shiitake, button, or cremini), sliced; 2 garlic cloves, minced; 1 tsp grated ginger; 2 tbsp soy sauce; 1 tbsp oyster sauce; 1/3 cup chicken broth or water; 1 tsp sesame oil; 2 green onions, chopped (for garnish)

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Chinese chicken with mushrooms is one of my favorite quick stir-fry dishes. I love how tender chicken pieces pair perfectly with earthy mushrooms, all coated in a savory, slightly garlicky sauce. It’s simple to prepare, healthy, and tastes just like something I’d order from a Chinese restaurant.

Why You’ll Love This Recipe

I like this recipe because it’s quick, full of flavor, and comes together in under 30 minutes. The sauce is rich and savory without being heavy, and the mushrooms add a meaty texture that makes the dish satisfying. I also love that I can serve it with rice or noodles for a complete meal, and it’s versatile enough to customize with different vegetables.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breast (or thighs), thinly sliced
Mushrooms (shiitake, button, or cremini), sliced
Soy sauce
Oyster sauce
Garlic, minced
Ginger, grated
Cornstarch (for coating and thickening)
Chicken broth (or water)
Sesame oil
Vegetable oil (for cooking)
Green onions (for garnish)

Directions

I start by tossing the chicken pieces in a little cornstarch, salt, and pepper.
I heat vegetable oil in a wok or large skillet over medium-high heat.
I stir-fry the chicken until golden and cooked through, then remove it from the pan.
In the same pan, I add more oil if needed and sauté garlic, ginger, and mushrooms until fragrant and softened.
I whisk together soy sauce, oyster sauce, chicken broth, and a touch of cornstarch for the sauce.
I pour the sauce into the pan, stirring until it thickens slightly.
I return the chicken to the pan and toss everything together until evenly coated.
I finish with a drizzle of sesame oil and garnish with chopped green onions before serving.

Servings and timing

This recipe makes about 4 servings. It takes around 10 minutes to prepare and 15 minutes to cook, so I plan for about 25 minutes total.

Variations

I sometimes add bell peppers, bok choy, or snow peas for extra vegetables.
For a spicy version, I stir in red chili flakes or a spoonful of chili paste.
If I want a lighter sauce, I use low-sodium soy sauce and skip the oyster sauce.
For a richer dish, I add a splash of Shaoxing wine or dry sherry to the sauce.

Storage/Reheating

I store leftovers in the refrigerator in an airtight container for up to 3 days. To reheat, I stir-fry quickly in a hot pan or warm gently in the microwave. If the sauce thickens too much, I add a splash of broth or water.

FAQs

What mushrooms work best for this recipe?

I like using shiitake for authentic flavor, but button or cremini mushrooms also work well.

Can I make this with chicken thighs instead of breasts?

Yes, I often use thighs because they stay tender and juicy in stir-fries.

Do I need a wok to make this dish?

No, I can make it in a large skillet just as easily. A wok is nice but not required.

How do I make the sauce thicker?

I mix a little extra cornstarch with water and stir it into the sauce until it reaches the thickness I want.

Can I serve this with noodles instead of rice?

Yes, I sometimes toss the chicken and mushrooms with cooked lo mein or rice noodles for a heartier dish.

Conclusion

Chinese chicken with mushrooms is one of my go-to stir-fries when I want something quick, flavorful, and satisfying. I love how simple the ingredients are, yet the result tastes like classic takeout. Whether I serve it over rice or noodles, it’s always a comforting dish that everyone enjoys.

Chinese Chicken with Mushrooms