Description
A quick and flavorful Garlic Mushroom Chicken Stir-Fry recipe featuring tender chicken breasts and fresh vegetables tossed in a savory sauce with garlic and Asian-inspired seasonings, perfect for a healthy weeknight dinner served over rice.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons vegetable oil
Vegetables
- 1 cup mushrooms, sliced
- 1 red bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 4 cloves garlic, minced
Sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1/2 cup chicken broth
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
Garnish and Serving
- 1 tablespoon fresh cilantro, chopped (for garnish)
- Cooked rice, for serving
Instructions
- Heat oil: Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Cook chicken: Add the sliced chicken to the skillet and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Cook vegetables: In the same skillet, add the sliced mushrooms, bell pepper, and onion. Stir-fry for 3-4 minutes until the vegetables are tender and slightly browned.
- Add garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Prepare sauce: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, ground black pepper, and red pepper flakes if using. Pour the sauce over the vegetables and stir to combine.
- Combine chicken and broth: Return the cooked chicken to the skillet, add chicken broth, and bring to a simmer. Cook for 2-3 minutes to allow the sauce to reduce slightly.
- Thicken sauce: Mix cornstarch with water to make a slurry, add it to the skillet, and stir until the sauce thickens, about 1-2 minutes.
- Garnish: Remove from heat and garnish with fresh chopped cilantro.
- Serve: Serve the Garlic Mushroom Chicken Stir-Fry hot over cooked rice for a complete meal.
Notes
- You can substitute chicken breasts with thighs for a juicier texture.
- Adjust red pepper flakes to control the heat level or omit for no spice.
- Make sure to slice chicken thinly for quick and even cooking.
- Use low-sodium soy sauce to reduce salt content if desired.
- Vegetables can be swapped or added based on preference, such as snap peas or broccoli.
- Leftovers store well in the refrigerator for up to 3 days.
