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A close-up, high-angle shot of a classic black carbon steel wok filled with a glossy chicken and mushroom stir fry. The dish features tender, golden-brown strips of chicken breast, thick-sliced white button mushrooms, and vibrant red bell pepper strips, all coated in a rich, shimmering brown savory sauce. The stir fry is heavily garnished with freshly chopped green onions. In the background, a dark wooden surface hosts a blurred blue ceramic bowl filled with fluffy white rice, fresh whole mushrooms, and a bundle of green onions on top of a dark gray cloth napkin.

Chicken Mushroom Stir Fry

RASHA
This Chicken Mushroom Stir Fry is a quick, flavorful one-pan meal featuring tender chicken, earthy mushrooms, crisp vegetables, and a rich homemade stir-fry sauce. Ready in just 30 minutes, it's a healthier takeout-inspired dinner perfect for busy weeknights or family meals.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian inspired
Servings 4 servings
Calories 360 kcal

Equipment

  • Large wok or skillet
  • Mixing bowl
  • Small bowl
  • Whisk
  • Knife
  • Cutting board

Ingredients
  

Chicken

  • 500 g Boneless skinless chicken breast, thinly sliced
  • 2 tsp Light soy sauce
  • 1 tsp Cornstarch
  • 1 tsp Sesame oil
  • 1 tsp Cooking oil
  • 1 tsp Freshly ground black pepper

Stir Fry Sauce

  • 3 tbsp Light soy sauce
  • 1 tbsp Oyster sauce
  • 1 tbsp Chicken stock
  • 1 tsp Dark soy sauce
  • 2 tsp Brown sugar
  • 1 tsp Sesame oil
  • 2 tsp Cornstarch
  • 3 tbsp Water

Vegetables

  • 250 g Fresh mushrooms, sliced
  • 1 medium Onion, sliced
  • 1 medium Red bell pepper, sliced
  • 2 cloves Garlic, minced
  • 1 tsp Fresh ginger, grated
  • 2 pieces Spring onions, chopped

For Cooking

  • 2 tbsp Vegetable oil

Instructions
 

  • Combine the chicken with soy sauce, cornstarch, sesame oil, cooking oil, and black pepper. Mix well and marinate for 15 minutes.
  • Whisk together all sauce ingredients until smooth and set aside.
  • Heat vegetable oil in a wok or large skillet over medium-high heat. Cook the chicken in a single layer for 4–5 minutes until lightly browned. Remove and set aside.
  • In the same pan, cook the sliced onion for 2 minutes. Add garlic and ginger and sauté for 30 seconds.
  • Add mushrooms and bell pepper. Stir-fry for 4–5 minutes until tender and lightly browned.
  • Return the chicken to the pan. Stir the sauce again, pour it into the skillet, and cook while stirring for 2–3 minutes until thickened.
  • Garnish with chopped spring onions and serve immediately over steamed rice or noodles.

Notes

Cook over high heat for the best stir-fry texture. Prepare all ingredients before heating the pan. Avoid overcrowding the skillet by cooking the chicken in batches if necessary. Fresh mushrooms provide the best flavor, while chicken thighs can be substituted for extra juiciness. Add broccoli, snap peas, carrots, or baby corn for more vegetables, or stir in chili flakes or sriracha for heat.
Keyword chicken mushroom stir fry, easy stir fry recipe, healthy chicken dinner, one pan meal, quick weeknight dinner