Description
A quick and flavorful Garlic Mushroom Chicken Stir-Fry combining tender chicken breast with savory mushrooms, crisp bell peppers, and a rich garlic-soy sauce. This easy-to-make stir-fry is perfect for a healthy weeknight dinner served over steamed rice.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken breasts, thinly sliced
Vegetables
- 1 cup mushrooms, sliced
- 1 red bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 4 cloves garlic, minced
Sauces and Seasonings
- 2 tablespoons vegetable oil
- 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)
- 1 tablespoon fresh cilantro, chopped (for garnish)
Serving
- Cooked rice, for serving
Instructions
- Heat the oil: Heat the vegetable oil in a large skillet or wok over medium-high heat to prepare for cooking the chicken and vegetables.
- Cook chicken: Add the thinly sliced chicken breasts to the skillet and stir occasionally. Cook for 5-7 minutes until the chicken is browned and fully cooked through. Remove the chicken from the skillet and set it aside to rest.
- Stir-fry vegetables: In the same skillet, add the sliced mushrooms, red bell pepper, and onion. Stir-fry for 3-4 minutes until the vegetables become tender and slightly browned, enhancing their natural flavors.
- Add garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant, ensuring the dish has a deep garlic aroma.
- Prepare and add sauce: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, ground black pepper, and red pepper flakes if desired. Pour this sauce mixture over the cooked vegetables and stir to evenly coat all ingredients.
- Combine chicken and simmer: Return the cooked chicken to the skillet. Add chicken broth and bring the mixture to a simmer. Let it cook for 2-3 minutes so the flavors meld and the sauce reduces slightly.
- Thicken sauce: Stir the cornstarch slurry (cornstarch mixed with water) into the skillet. Continue stirring for 1-2 minutes until the sauce thickens to a glossy consistency, ensuring a perfect coating on the chicken and vegetables.
- Finish and garnish: Remove the skillet from heat and sprinkle the chopped fresh cilantro on top for a burst of fresh flavor and vibrant color.
- Serve: Serve the garlic mushroom chicken stir-fry hot over cooked rice to complete this satisfying and well-balanced meal.
Notes
- For a spicier dish, increase the amount of red pepper flakes or add sliced fresh chili peppers.
- Use any mushroom variety you like, such as cremini, button, or shiitake, for variation in flavor and texture.
- To keep the chicken tender, slice it thinly and cook over medium-high heat without overcrowding the pan.
- Hoisin and oyster sauce add depth; if unavailable, you can substitute with a mix of soy sauce and a touch of brown sugar or molasses.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
