Chicken and Mushroom Stir-Fry
A glossy, savory stir-fry featuring tender chicken, earthy mushrooms, and crisp vegetables, all coated in a glossy garlic-ginger sauce. Quick to cook, bright with aromatics, and adaptable to whatever veggies you have on hand. Perfect for weeknights or a cozy weekend meal with a side of steamed rice or noodles.
Ingredients
- 1 lb boneless skinless chicken breast, thinly sliced
- 2 cups button mushrooms, sliced
- 1 cup bell pepper strips (mixed colors)
- 3 garlic cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons neutral oil
- to taste salt and pepper
Instructions
- Pat the chicken dry and season lightly with salt and pepper. In a bowl, whisk together soy sauce, oyster sauce, cornstarch and a splash of water to create a smooth marinade.
- Heat a large skillet or wok over high heat and add the neutral oil. When shimmering, add the chicken in a single layer and sear until lightly browned and almost cooked through. Remove to a plate.
- In the same pan, add a touch more oil if needed, then toss in garlic and ginger for about 30 seconds until fragrant. Add the mushrooms and bell peppers, sautéing until just tender.
- Return the chicken to the pan. Pour in the prepared sauce and toss to coat everything evenly. Cook for another 1–2 minutes until the sauce thickens and the chicken is cooked through.
- Finish with a drizzle of sesame oil, adjust seasoning with salt and pepper, and remove from heat. Serve hot over rice or noodles.