Name: Quick and Delicious Chicken and Mushroom Stir-Fry Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 2 boneless, skinless chicken breasts; 2 cups mushrooms, sliced; 1 red bell pepper, thinly sliced; 1 yellow bell pepper, thinly sliced; 1 medium onion, thinly sliced; 3 cloves garlic, minced; 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 tablespoon sesame oil; 1 tablespoon cornstarch; 2 tablespoons vegetable oil; Salt and pepper to taste

Jump to Recipe

Introduction

This quick and delicious chicken and mushroom stir-fry is perfect for a busy weeknight. Packed with colorful bell peppers and a savory sauce, it’s a flavorful meal that comes together in under 30 minutes.

A close-up view of a white bowl filled with a stir-fry dish consisting of three main layers: at the base, cubed pieces of cooked chicken with a light brown color; the middle layer shows slices of glossy, tender mushrooms with a tan and light brown shade; scattered throughout are chopped green onions and small pieces of red bell pepper adding color contrast. Everything is coated in a shiny dark brown sauce that gives the dish a vibrant, appetizing look, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless, skinless chicken breasts
2 cups mushrooms, sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 medium onion, thinly sliced
3 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon sesame oil
1 tablespoon cornstarch
2 tablespoons vegetable oil
Salt and pepper to taste

Instructions

Step 1: In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, and cornstarch until smooth and combined.
Step 2: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and stir-fry until cooked through and lightly browned, about 5-6 minutes. Remove the chicken from the pan and set it aside.
Step 3: In the same pan, add the remaining 1 tablespoon of vegetable oil. Sauté the onions and garlic for 1-2 minutes until fragrant. Then add the mushrooms and bell peppers, continuing to stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
Step 4: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over everything and toss to coat evenly. Let the sauce simmer for 2-3 minutes until it thickens to your liking.

Tips & Variations

For extra flavor, marinate the chicken in a little soy sauce and garlic for 15 minutes before cooking.
Try adding snap peas or broccoli for more vegetable variety.
Use tamari instead of soy sauce to make this dish gluten-free.
Serve over steamed rice or noodles for a complete meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Avoid overcooking the vegetables during reheating to maintain their texture.

How to Serve

The image shows a close-up of a stir-fry dish in a black pan, filled with glossy, cooked mushroom slices that have a rich brown color and shiny texture. Mixed among the mushrooms are tender pieces of light golden-brown chicken, bright green chopped scallions scattered on top, and small pieces of red bell pepper adding a splash of color. The dish has a moist, slightly oily look, highlighting the sauce coating all the ingredients. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mushrooms or vegetables?

Yes, you can use frozen mushrooms or mixed vegetables. Just thaw and drain excess moisture before stir-frying to prevent sogginess.

Is this dish spicy?

This recipe is mild, but you can add a pinch of red pepper flakes or a splash of chili sauce if you like a bit of heat.