If you’re looking for a quick, vibrant, and utterly satisfying dinner, Garlic Mushroom Chicken Stir-Fry is the mouthwatering favorite you’ve been searching for. Bursting with tender chicken, earthy mushrooms, and crisp bell peppers all tossed in a glossy, savory sauce, this dish is the very definition of weekday comfort food done right. Its balance of flavors and colors makes for a meal that feels straight from a bustling Asian bistro, but it’s ready in half an hour at home. Whether you’re a seasoned stir-fry fan or trying this for the first time, the Garlic Mushroom Chicken Stir-Fry will instantly earn a spot in your dinner rotation.
Ingredients You’ll Need
The magic of Garlic Mushroom Chicken Stir-Fry lies in its uncomplicated ingredient list. Every component brings its own punch of flavor, texture, or color, coming together for a harmony that’s far greater than the sum of its parts. Here’s what you’ll need to make this vibrant classic:
- Chicken breast: Thinly sliced boneless, skinless chicken breast cooks quickly and stays juicy for the perfect stir-fried protein.
- Soy sauce: Adds that essential umami depth to both the marinade and the final sauce, tying the flavors together beautifully.
- Cornstarch: Coating the chicken with cornstarch ensures a silky texture and helps the sauce cling to every bite.
- Vegetable oil: Using oil in two stages gives that quintessential glossy finish while keeping all the ingredients from sticking.
- Mushrooms: Sliced mushrooms soak up the savory sauce while adding a hearty, earthy note to the stir-fry.
- Red bell pepper: Thin slices add sweetness and eye-popping color, while providing a satisfying crunch.
- Onion: Sautéed onion brings natural sweetness and depth to the mix.
- Garlic: Minced fresh garlic infuses the dish with irresistible, aromatic warmth.
- Fresh ginger: Adds a spicy, zesty kick that wakes up every other flavor in the skillet.
- Oyster sauce: Contributes savory richness and a touch of sweetness for an irresistible, complex sauce.
- Hoisin sauce: A thick, fragrant sauce that layers on sweet-salty depth and a gorgeous glaze.
- Low-sodium soy sauce: Used in the final sauce to keep things flavorful without going overboard on salt.
- Sesame oil: Just a little provides a toasty, nutty aroma that signals true takeout flavor.
- Water: Loosens the sauce so it evenly coats every ingredient in the wok.
- Sliced green onions and sesame seeds (optional): These finishing touches add freshness and a hint of crunch to the final plate.
How to Make Garlic Mushroom Chicken Stir-Fry
Step 1: Marinate the Chicken
Start by tossing your thinly sliced chicken breast with soy sauce and a good spoonful of cornstarch in a bowl. This quick marinade not only seasons the chicken but also ensures each piece develops that velvety stir-fry texture. Let it rest for 10 to 15 minutes while you prep your veggies—this is the perfect window to gather and slice everything else.
Step 2: Sear and Cook the Chicken
Heat half the oil in your wok or skillet until it just shimmers, then add the marinated chicken slices in an even layer. Stir-fry for 4 to 5 minutes, moving them occasionally, until they’re lightly browned and completely cooked through. Make sure not to overcrowd the pan to keep the chicken from steaming. Once done, set the chicken aside so it stays tender and juicy.
Step 3: Stir-Fry the Vegetables
Pour the rest of the oil into the hot pan, then add the mushrooms. Sauté for a couple of minutes until they start to turn golden and release their juices. Next, toss in the red bell pepper and onion, and cook for another 3 to 4 minutes until the veggies are crisp-tender but still vibrant. This layering keeps everything crisp and colorful.
Step 4: Aromatics Time
Now, clear a little space in your pan and add the minced garlic and fresh ginger. Stir-fry them for just 30 seconds, breathing in that mouthwatering aroma as they bloom—this is your flavor foundation for Garlic Mushroom Chicken Stir-Fry, so don’t rush it.
Step 5: Return the Chicken and Sauce It Up
Slide the cooked chicken back into the skillet with the veggies. In a separate bowl, whisk together oyster sauce, hoisin sauce, additional soy sauce, sesame oil, and water. Pour this glossy mixture over everything, then quickly toss to coat each piece. Cook for another 1 to 2 minutes so the sauce thickens slightly and envelops every bite in savory goodness.
Step 6: Finish and Serve
Turn off the heat and, if you like, sprinkle with sliced green onions and a scatter of sesame seeds. The Garlic Mushroom Chicken Stir-Fry is now ready for your favorite serving platter or straight to the table piping hot!
How to Serve Garlic Mushroom Chicken Stir-Fry
Garnishes
The easiest way to make your Garlic Mushroom Chicken Stir-Fry pop is a sprinkle of sliced green onions and toasted sesame seeds. These simple touches add visual flair, a fresh crunch, and a nutty accent that really complements the savory, saucy base.
Side Dishes
While this stir-fry absolutely sings over fluffy steamed jasmine rice, it’s just as delicious served with noodles or cauliflower rice for a lighter option. If you’re feeling extra hungry, try pairing it with simple steamed broccoli or a crisp cucumber salad for color and crunch on the side!
Creative Ways to Present
Feeling playful? Turn Garlic Mushroom Chicken Stir-Fry into lettuce wraps for a fun, casual dinner, or spoon it into pre-cooked bell pepper halves for an impressive meal-prep idea. For a family-style table, serve it straight from your wok so everyone can help themselves—no one can resist such a fragrant, colorful centerpiece.
Make Ahead and Storage
Storing Leftovers
Leftovers of Garlic Mushroom Chicken Stir-Fry are a lunchtime dream. Simply let everything cool to room temperature, then transfer to an airtight container. It will keep well in the fridge for up to three days, making meal planning a breeze.
Freezing
If you want to freeze for later, portion the cooled stir-fry into freezer-safe bags or containers. Lay flat for easy stacking. It will stay tasty for up to two months. When you’re ready to enjoy, thaw overnight in the fridge for the best texture.
Reheating
To reheat, simply warm the Garlic Mushroom Chicken Stir-Fry in a skillet over medium heat, adding a splash of water to loosen the sauce if needed. Alternatively, microwave it in short bursts, stirring between intervals so everything heats evenly and stays juicy.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicy and flavorful, making them a delicious swap if you prefer dark meat. Just slice thin and follow the recipe as written for great results.
What mushrooms work best for this recipe?
Classic white or cremini mushrooms are perfect, but shiitake or even a mix of wild mushrooms can add an earthier depth. Use what looks freshest at your market.
Is Garlic Mushroom Chicken Stir-Fry gluten-free?
The classic version uses soy sauce and hoisin, which often contain gluten. For a gluten-free dish, substitute with tamari, gluten-free oyster and hoisin sauces, and check all your labels to be sure.
Can I add more veggies?
Definitely! Stir-fries are the ideal canvas for any vegetables you love. Broccoli, snap peas, zucchini, or even baby corn make excellent additions—just keep veggies in bite-size pieces for quicker, even cooking.
What’s the best way to prep ahead?
Slice all your chicken and vegetables up to a day ahead and store them separately in the fridge. Mix up your sauce and keep it in a jar. When it’s time to cook, you’ll pull it all together in minutes for a speedy Garlic Mushroom Chicken Stir-Fry dinner.
Final Thoughts
There’s something magical about a dish that comes together quickly but tastes like you fussed over it all day, and Garlic Mushroom Chicken Stir-Fry is that kind of magic. If you’re craving something hearty, colorful, and easy enough for any weeknight, this recipe is truly hard to beat. So grab your wok and dive in—the easiest, tastiest homemade stir-fry is just a few steps away!
Print
Garlic Mushroom Chicken Stir-Fry Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy a flavorful and aromatic Garlic Mushroom Chicken Stir-Fry that’s perfect for a quick and healthy weeknight meal. This Asian-inspired dish combines tender chicken, earthy mushrooms, and crisp vegetables in a savory sauce. Serve over rice or noodles for a satisfying dinner!
Ingredients
For the Chicken:
- 1 pound boneless skinless chicken breast, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
For the Stir-Fry:
- 2 tablespoons vegetable oil, divided
- 8 ounces mushrooms, sliced
- 1 red bell pepper, thinly sliced
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon sesame oil
- 1/4 cup water
- Sliced green onions and sesame seeds for garnish (optional)
Instructions
- Marinate the Chicken: In a bowl, toss chicken slices with 2 tablespoons soy sauce and cornstarch. Set aside for 10–15 minutes.
- Cook the Chicken: Heat 1 tablespoon of oil in a skillet over medium-high heat. Stir-fry marinated chicken for 4–5 minutes. Remove and set aside.
- Prepare the Vegetables: Add remaining oil to the pan. Stir-fry mushrooms, bell pepper, and onion for 3–4 minutes until tender-crisp.
- Add Aromatics: Add garlic and ginger, stir-fry for 30 seconds. Return chicken to the pan.
- Make the Sauce: Whisk together oyster sauce, hoisin sauce, soy sauce, sesame oil, and water. Pour over the stir-fry and cook for 1–2 minutes.
- Serve: Garnish with green onions and sesame seeds. Serve hot.
Notes
- This stir-fry is delicious served over rice, noodles, or cauliflower rice.
- Try swapping in broccoli, snap peas, or zucchini for added variety.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 5g
- Sodium: 610mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
