Chicken Breast and Mushroom Stir-fry
A quick and healthy stir-fry packed with protein from chicken and nutrients from mushrooms, perfect for busy nights.
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.
Notes
Best served hot. Can be stored in the refrigerator for up to 3 days or frozen for up to a month. Reheat before serving.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 15gProtein: 35gFat: 15gSaturated Fat: 2gSodium: 600mgFiber: 2gSugar: 3g
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