It is 6pm. You are tired. Dinner needs to happen fast.
This Mushroom Chicken is the answer to your busy night. It is fresh, savory, and ready in 30 minutes.
Why You’ll Love This Recipe
This dish is a total winner for busy fall weeknights. It uses simple pantry staples you likely already have.
The flavors are deep and earthy. It feels like a treat but stays light and healthy. Your family will think you ordered high-end takeout.
Best of all, it only takes one large skillet. Cleanup is a breeze so you can relax sooner.
Simple Method
Making this stir-fry is very straightforward. You start by whisking a quick sauce in a small bowl.
Then, you sear the chicken until it is golden and tender. The mushrooms cook right in the same pan to soak up flavor.
Even if you are a beginner, you can master this. It is a fail-proof meal for any home cook.
Ingredients You’ll Need
These ingredients are fresh and easy to find at any grocery store.
- 1 lb boneless skinless chicken breast, cut into 1-inch pieces
- 8 oz white button mushrooms, sliced
- 2 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1/2 cup chicken broth
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 2 green onions, sliced
Step-by-Step
- In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, and cornstarch until smooth; set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken pieces and cook until browned and cooked through, approximately 5 to 7 minutes, then remove from the skillet and set aside.
- Add the remaining 1 tablespoon of oil to the skillet and sauté the mushrooms until they have released their moisture and turned golden brown.
- Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.
- Return the cooked chicken to the skillet and pour the prepared sauce mixture over the ingredients.
- Toss constantly for 1 to 2 minutes until the sauce has thickened and coats the chicken and mushrooms evenly.
- Remove from heat, stir in the sesame oil, and garnish with sliced green onions before serving.
Best Ways to Enjoy It
Serve this warm over a fluffy bed of white or brown rice. It also tastes wonderful with tender rice noodles.
For a healthy reset, try it over cauliflower rice. Add a side of steamed broccoli for extra crunch.
Set the table and enjoy this nourishing meal with your family tonight.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. It stays fresh for up to three days.
This recipe is great for meal prep lunches. Simply reheat it in the microwave for 90 seconds.
You can also warm it in a skillet with a splash of broth. This keeps the chicken juicy and flavorful.
Recipe Tips
- Don’t skip browning the chicken for the best flavor.
- Avoid crowding the pan so the mushrooms brown properly.
- Use fresh ginger instead of powder for a bright zing.
- Prep all your ingredients before you start the heat.
- Double the sauce if you like extra for your rice.
- Add a handful of fresh spinach at the end for greens.
- Swap chicken breast for thighs for a richer taste.
Variations & Swaps
- Use tamari instead of soy sauce for a gluten-free option.
- Swap button mushrooms for cremini or shiitake for deeper flavor.
- Add a pinch of red pepper flakes for a spicy kick.
- In summer, add sliced bell peppers for a sweet crunch.
Common Questions
Can I make this ahead of time?
Yes, you can prep the sauce and chop the chicken a day early. This makes the actual cooking time even faster.
Will my kids enjoy this?
Most kids love the mild, savory glaze and tender chicken. It is a great way to introduce them to mushrooms.
How do I know when the sauce is done?
The sauce will turn from cloudy to clear and glossy. It should easily coat the back of a spoon.
I hope this cozy Mushroom Chicken brightens your busy weeknights. Give it a try and enjoy a stress-free dinner with the people you love.
— Lidia
Mushroom Chicken
Ingredients
- 1 lb boneless skinless chicken breast, cut into 1-inch pieces
- 8 oz white button mushrooms, sliced
- 2 tablespoons vegetable oil, divided
- 3 cloves garlic , minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1/2 cup chicken broth
- 1 tablespoon cornstarc h
- 1 teaspoon sesame oil
- 2 green onions , sliced
Instructions
- In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, and cornstarch until smooth; set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken pieces and cook until browned and cooked through, approximately 5 to 7 minutes, then remove from the skillet and set aside.
- Add the remaining 1 tablespoon of oil to the skillet and sauté the mushrooms until they have released their moisture and turned golden brown.
- Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.
- Return the cooked chicken to the skillet and pour the prepared sauce mixture over the ingredients.
- Toss constantly for 1 to 2 minutes until the sauce has thickened and coats the chicken and mushrooms evenly.
- Remove from heat, stir in the sesame oil, and garnish with sliced green onions before serving.
