Chinese Chicken with Mushrooms

Chinese Chicken with Mushrooms is a savory, umami-packed dish that brings restaurant-quality flavor right into my own kitchen. Tender chicken is stir-fried with earthy mushrooms in a rich, soy-based sauce that’s slightly sweet, perfectly salty, and incredibly satisfying. It’s a quick and comforting meal I love serving over steamed rice or noodles for a cozy weeknight dinner.

Why You’ll Love This Recipe

I love how fast and flavorful this dish is. It uses simple ingredients that I usually have on hand, yet delivers that deep, satisfying taste I crave from takeout. The mushrooms soak up all the delicious sauce, and the chicken stays juicy and tender thanks to the quick stir-fry method. It’s healthier than takeout, customizable, and comes together in less than 30 minutes—which makes it a regular in my dinner rotation.

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
• Soy sauce
• Oyster sauce
• Shaoxing wine (or dry sherry)
• Garlic cloves, minced
• Fresh ginger, minced
• Cornstarch
• Water or chicken broth
• Brown sugar (optional, for a touch of sweetness)
• Sesame oil
• Vegetable oil
• White or cremini mushrooms, sliced
• Green onions (optional, for garnish)

Directions

1. I start by marinating the chicken in soy sauce, Shaoxing wine, a little cornstarch, and a drizzle of sesame oil for about 10–15 minutes.
2. While the chicken marinates, I whisk together a sauce using more soy sauce, oyster sauce, a bit of sugar, and water or broth.
3. I heat vegetable oil in a wok or large skillet over medium-high heat and stir-fry the chicken until browned and nearly cooked through. I remove it and set it aside.
4. In the same pan, I add a bit more oil and sauté the garlic, ginger, and mushrooms until fragrant and the mushrooms are golden.
5. I return the chicken to the pan, pour in the sauce, and stir everything together until coated and heated through.
6. I let the sauce simmer briefly until it thickens slightly, then garnish with green onions before serving.

Servings and timing

This recipe serves 4 people. It takes about 10 minutes to prep and 15 minutes to cook, so I can have it on the table in just 25 minutes.

Variations

Sometimes I add bok choy or snow peas for extra color and crunch. I’ve also made this with shiitake mushrooms for a deeper, more traditional flavor. When I want a bit of heat, I toss in some red chili flakes or sliced fresh chili. For a low-carb version, I serve it over cauliflower rice or in lettuce cups.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days. I reheat them in a skillet over medium heat or in the microwave, adding a splash of water if the sauce thickens too much. I don’t usually freeze this dish because the texture of the mushrooms can become rubbery after thawing.

FAQs

What kind of mushrooms work best in this recipe?

I usually use white or cremini mushrooms, but shiitake, oyster, or even wood ear mushrooms give it an authentic flair. Any mushroom that holds up well to stir-frying will work.

Can I use pre-cooked chicken?

Yes, but I only add it at the end to warm through. Since it’s already cooked, I skip the marinating step and focus on building flavor in the sauce and mushrooms.

Do I need a wok to make this?

Not at all. A large skillet works just fine. I just make sure it gets nice and hot before adding ingredients so I still get that stir-fry sear.

What can I serve with this dish?

I usually serve it with steamed jasmine rice, brown rice, or noodles. It also goes well with stir-fried greens or a simple cucumber salad on the side.

Is this dish gluten-free?

To make it gluten-free, I use tamari instead of soy sauce and make sure my oyster sauce is labeled gluten-free. I also double-check the cornstarch and other condiments.

Conclusion

Chinese Chicken with Mushrooms is a quick, savory, and satisfying dish that’s perfect when I want something easy but full of flavor. With tender chicken, perfectly cooked mushrooms, and a rich sauce that pulls everything together, it’s the kind of meal I can whip up anytime—and it always hits the spot. Whether I’m cooking for family or just myself, this stir-fry never disappoints.

Print