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
Scale
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
