Savory Chicken and Mushroom Stir-Fry
A Quick and Flavorful Weeknight Meal with Umami Goodness
Looking for a fast, flavorful dinner that satisfies your savory cravings without keeping you in the kitchen all evening? This Chicken and Mushroom Stir-Fry hits the spot every time. With tender chicken breast slices, aromatic garlic, sweet onions, and earthy mushrooms, all tossed in a savory soy-oyster sauce blend—it’s a well-balanced meal packed with umami, ready in just 30 minutes.
Perfect for busy weeknights or meal prep, this stir-fry is easy to make, customizable, and pairs beautifully with rice, noodles, or even cauliflower rice if you’re going low-carb.
Ingredients
Here’s what you’ll need to make this quick and savory stir-fry:
- 2 boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon cornstarch – helps seal in juices and create a silky texture
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil, divided
- 1 medium onion, chopped
- 2 cups sliced mushrooms – button, cremini, or shiitake all work well
- 3 garlic cloves, minced
- 2 tablespoons soy sauce – regular or low sodium
- 1 tablespoon oyster sauce – adds depth and sweetness
- 1 teaspoon sesame oil – for a nutty, aromatic finish
- 1/4 cup water – helps deglaze the pan and create a light sauce
Instructions
Step 1: Prepare the Chicken
In a bowl, combine the sliced chicken, cornstarch, salt, and black pepper. Toss to coat evenly. Let it marinate for 10 to 15 minutes while you prep the other ingredients.
Tip: The cornstarch not only tenderizes the chicken but helps create that glossy, restaurant-style texture when cooked.
Step 2: Cook the Chicken
- Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken and cook for 4–5 minutes, stirring occasionally, until the chicken is golden on the outside and fully cooked through.
- Remove the chicken from the pan and set aside.
Step 3: Sauté the Vegetables
- In the same pan, add the remaining 1 tablespoon of olive oil.
- Add the chopped onion and sauté for about 2 minutes, until it softens and turns translucent.
- Add the sliced mushrooms and continue cooking for another 3–4 minutes, until the mushrooms are browned and tender.
- Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
Step 4: Make the Sauce & Combine
- Return the cooked chicken to the pan.
- Pour in the soy sauce, oyster sauce, sesame oil, and 1/4 cup of water.
- Toss everything together and cook for 2–3 minutes, allowing the sauce to simmer and coat the ingredients.
🍄 Optional Add-Ins: Toss in broccoli florets, snow peas, or bell peppers for added texture and color.
Step 5: Serve
Remove from heat and serve immediately over:
- Steamed jasmine or basmati rice
- Brown rice
- Noodles (like lo mein or udon)
- Cauliflower rice for a low-carb option
Time Breakdown
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Total Time: 25–30 minutes
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Reheat: Microwave or stir-fry in a hot pan with a splash of water or broth until heated through.
- Freezer-Friendly: This dish can be frozen (minus the rice) for up to 2 months. Thaw and reheat as needed.
Final Notes
This Savory Chicken and Mushroom Stir-Fry is a simple, satisfying meal packed with bold flavor and tender textures. Whether you’re new to stir-frying or a seasoned home chef, this dish is sure to become a regular in your weekly rotation. It’s comforting, fast, and versatile enough to suit a variety of tastes and dietary preferences.