why make this recipe
Chicken Breast and Mushroom Stir-fry is a quick and healthy meal that is perfect for busy nights. It’s packed with protein and nutrients from the chicken and mushrooms. This dish is not only tasty but also very versatile, allowing you to add your favorite vegetables for a personal touch. Plus, it’s ready in under 30 minutes, making it convenient for anyone looking to whip up something delicious in a short time.
how to make Chicken Breast and Mushroom Stir-fry
Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 oz mushrooms (cremini, button, or a mix), sliced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 tablespoon cooking oil
- Salt and pepper to taste
- Optional: 1 small onion, sliced; 1 red bell pepper, sliced; green onions for garnish
Directions:
- Marinate chicken: In a bowl, combine the chicken with soy sauce, cornstarch, and a pinch of salt and pepper. Marinate for at least 15 minutes.
- Stir-fry aromatics: Heat cooking oil in a wok over medium-high heat. If using onion and/or bell pepper, add them and stir-fry until softened (about 3-5 minutes). Remove and set aside.
- Stir-fry chicken: Add the marinated chicken to the wok and stir-fry until browned and almost cooked through (about 5-7 minutes). Remove and set aside.
- Stir-fry mushrooms: Add the sliced mushrooms and stir-fry until softened (about 3-5 minutes).
- Combine and finish: Add the cooked chicken back to the wok, along with the reserved vegetables. Stir in oyster sauce, sesame oil, and garlic. Cook for another minute or two until heated through. Season with salt and pepper.
- Garnish and serve: Garnish with green onions and serve hot with rice or noodles.
how to serve Chicken Breast and Mushroom Stir-fry
This stir-fry is best served hot. You can enjoy it on its own or over a bed of fluffy rice or noodles. It pairs well with a simple side salad or some steamed vegetables for a complete meal.
how to store Chicken Breast and Mushroom Stir-fry
To store any leftovers, let the stir-fry cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. You can reheat it in a pan on the stove or in the microwave until warmed through. For longer storage, you can freeze it for up to a month. Just make sure to use a freezer-safe container.
tips to make Chicken Breast and Mushroom Stir-fry
- For more flavor, let the chicken marinate longer, ideally 30-60 minutes.
- If you like some heat, add a pinch of red pepper flakes or some sliced chili peppers while cooking.
- Feel free to mix in other vegetables like broccoli, snap peas, or carrots for added color and nutrients.
- Make sure your wok or pan is hot before adding the chicken to get a good sear.
variation
You can customize this recipe by switching the protein to beef, shrimp, or tofu. You can also try different sauces like teriyaki or hoisin for a new flavor.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but make sure to fully thaw it before marinating and cooking.
2. What can I substitute for oyster sauce?
If you don’t have oyster sauce, you can substitute with hoisin sauce or soy sauce mixed with a little sugar for sweetness.
3. Can I make this dish vegetarian?
Yes, you can easily make this dish vegetarian by using tofu in place of chicken. Just make sure to press the tofu to remove excess moisture before cooking.
Chicken Breast and Mushroom Stir-fry
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces Substitute with beef, shrimp, or tofu if desired.
- 8 oz mushrooms (cremini, button, or a mix), sliced Add other vegetables for variety.
- 1 tablespoon soy sauce Use low sodium if preferred.
- 1 tablespoon oyster sauce (optional) Can be substituted with hoisin sauce.
- 1 teaspoon cornstarch Helps to tenderize the chicken.
- 1 teaspoon sesame oil
- 1 clove garlic, minced Add more for extra flavor.
- 1 tablespoon cooking oil Use vegetable oil or other neutral oil.
- Salt and pepper to taste
Optional Vegetables
- 1 small onion, sliced
- green onions for garnish
Instructions
Marinating Chicken
- In a bowl, combine the chicken with soy sauce, cornstarch, and a pinch of salt and pepper. Marinate for at least 15 minutes.
Stir-frying Aromatics
- Heat cooking oil in a wok over medium-high heat. If using onion and/or bell pepper, add them and stir-fry until softened (about 3-5 minutes). Remove and set aside.
Stir-frying Chicken
- Add the marinated chicken to the wok and stir-fry until browned and almost cooked through (about 5-7 minutes). Remove and set aside.
Stir-frying Mushrooms
- Add the sliced mushrooms and stir-fry until softened (about 3-5 minutes).
Combining and Finishing
- Add the cooked chicken back to the wok, along with the reserved vegetables. Stir in oyster sauce, sesame oil, and garlic. Cook for another minute or two until heated through. Season with salt and pepper.
Garnishing and Serving
- Garnish with green onions and serve hot with rice or noodles.