Chicken and Mushroom Stir-Fry
A quick and flavorful Chicken and Mushroom Stir-Fry that combines tender chicken, earthy mushrooms, and vibrant green onions in a deliciously savory sauce, perfect for family dinners.
Ingredients
For the stir-fry
- 2 lbs boneless skinless chicken thighs Juicy, tender morsels that provide a hearty base.
- 1/2 cup cornstarch Adds a delightful crispiness to the chicken when cooked.
- 1 tablespoon low-sodium soy sauce Used for marinating the chicken.
- 1/3 cup low-sodium soy sauce Combined into the sauce.
- 1 teaspoon kosher salt Balances the dish.
- 1 teaspoon ground black pepper Adds depth and a bit of heat.
- 4–5 tablespoons vegetable oil Helps achieve that perfect stir-fry sear.
- 12 oz mixed mushrooms Thinly sliced (shiitakes, oysters, cremini, button, etc.)
- 1 small bunch green onions Sliced into 1-inch pieces for freshness.
- 3 medium cloves garlic Minced for flavor.
- 1 teaspoon grated fresh ginger Adds warmth and spice.
- 1 tablespoon light brown sugar Balances all the savory notes.
- 1 tablespoon sesame oil A nutty finishing touch.
- 1 tablespoon oyster sauce Delivers an additional layer of umami flavor.
- 2 tablespoons rice grape juice vinegar Brightens the dish.
- to taste coarsely-ground black pepper Personalizes your seasoning.
- to taste kosher salt Adjust according to flavor preference.
- for serving as needed steamed rice The perfect base to soak up all those yummy juices.
Instructions
Preparation
- Place the chicken thighs in a large bowl, tossing them with cornstarch, 1 tablespoon of soy sauce, kosher salt, and ground black pepper until evenly coated.
Cooking
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- In batches, add the chicken in a single layer and let it sear for about 4-5 minutes per side until golden brown. Transfer the chicken to a plate and set aside.
- In the same pan, heat the remaining 1 tablespoon of oil and add the mixed mushrooms and green onions, cooking for 2-4 minutes until tender and fragrant.
- Add the minced garlic and grated ginger, cooking for an additional minute until aromatic.
- In a small bowl, whisk together the remaining 1/3 cup of soy sauce, light brown sugar, sesame oil, oyster sauce, and rice grape juice vinegar until smooth.
- Return the mushroom and green onion mixture to the stovetop, add the sautéed chicken, and pour the prepared sauce over everything. Toss gently for 2-3 minutes until the sauce thickens.
- Taste the stir-fry and season with additional black pepper and kosher salt as needed. Serve over steamed rice, garnished with more green onions.
Notes
For best results, have all ingredients prepped before starting. Stir-frying is quick, so organization is key!