Name: Chinese Chicken with Mushrooms
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 lb boneless, skinless chicken thighs or breasts, thinly sliced; 1 tablespoon soy sauce (for marinade); 1 tablespoon Shaoxing wine or dry sherry; 1 teaspoon sugar (for marinade); 1 tablespoon cornstarch (for marinade); 2 tablespoons soy sauce (for sauce); 1 tablespoon oyster sauce; 1 teaspoon dark soy sauce (optional); 1/2 cup chicken broth or water; 1 teaspoon cornstarch (for sauce); 2 tablespoons neutral oil (like vegetable or canola); 2 cloves garlic, minced; 1 teaspoon ginger, minced; 8 oz mushrooms (shiitake, cremini, or button), sliced; 1 teaspoon sesame oil; Sliced green onions, for garnish (optional); Steamed white rice, for serving

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Chinese Chicken with Mushrooms is a savory, umami-packed stir-fry that combines tender chicken slices with earthy mushrooms in a rich, soy-based sauce. It’s a quick and satisfying dish I love making when I’m craving Chinese takeout flavors but want something homemade and healthier. It’s perfect served over steamed rice or noodles for a complete meal.

Why You’ll Love This Recipe

I love this recipe because it delivers big flavor with minimal effort. The sauce is deep, slightly sweet, and savory, and it clings beautifully to the chicken and mushrooms. It all comes together in one pan and cooks in less than 30 minutes. It’s also easy to customize depending on what vegetables or mushrooms I have on hand. Whether I make it on a busy weeknight or for a cozy dinner, it never disappoints. Chinese Chicken with Mushrooms

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken thighs or breasts, thinly sliced
Mushrooms (shiitake, cremini, or button), sliced
Garlic, minced
Ginger, minced
Soy sauce
Oyster sauce
Dark soy sauce (optional, for richer color)
Shaoxing wine or dry sherry
Cornstarch (for marinating and thickening)
Sugar
Chicken broth or water
Sesame oil
Neutral oil (like vegetable or canola)
Green onions (optional, for garnish)
Cooked white rice (for serving)

Directions

I begin by slicing the chicken and marinating it with soy sauce, a splash of Shaoxing wine, a pinch of sugar, and cornstarch. I let it sit for 10–15 minutes while I prep the rest.
In a small bowl, I mix the sauce: soy sauce, oyster sauce, a bit of dark soy sauce, chicken broth, and cornstarch. I stir it well and set it aside.
I heat oil in a wok or large skillet over medium-high heat and sear the chicken until it’s mostly cooked through. Then I remove it from the pan and set it aside.
In the same pan, I add a little more oil if needed, then sauté the garlic and ginger until fragrant.
I add the mushrooms and stir-fry until they’re tender and slightly golden.
I return the chicken to the pan and pour in the sauce, stirring everything together and letting the sauce thicken and coat the chicken and mushrooms.
I drizzle a bit of sesame oil over the top and garnish with sliced green onions before serving.

Servings and timing

This recipe makes about 4 servings. It takes 15 minutes to prep and around 15 minutes to cook, so I usually have it ready in 30 minutes total.

Variations

I sometimes add bok choy, snow peas, or bell peppers for extra color and crunch.
For a spicier version, I stir in chili paste or sliced red chilies.
I’ve also used tofu in place of chicken for a vegetarian option—it soaks up the sauce really well.
Swapping in beef or shrimp works too with minor adjustments to cooking time.
Adding a spoonful of hoisin sauce gives it a slightly sweeter, richer flavor.

storage/reheating

Leftovers keep well in the fridge for up to 3 days in an airtight container. I reheat them in a pan over medium heat with a splash of water or broth to loosen the sauce. The microwave also works for quick reheating, just make sure to cover and stir halfway through for even heating. Chinese Chicken with Mushrooms

FAQs

What mushrooms are best for this dish?

I like using shiitake for their meaty texture and deep flavor, but cremini or button mushrooms work well too and are easy to find.

Can I use chicken breast instead of thighs?

Yes, I often use chicken breast when I want a leaner option. I just make sure not to overcook it to keep it tender.

Is oyster sauce necessary?

Oyster sauce adds depth and a touch of sweetness, but if I don’t have it, I use more soy sauce with a bit of sugar or hoisin sauce as a substitute.

Can I make this gluten-free?

Yes, by using gluten-free soy sauce (or tamari) and making sure all other ingredients are gluten-free, it’s easy to adapt this dish.

What can I serve with this?

I usually serve it over steamed jasmine rice, but it’s also great with noodles or fried rice. A side of stir-fried greens rounds out the meal nicely.

Conclusion

Chinese Chicken with Mushrooms is a simple, flavorful dish I love turning to when I want something warm, comforting, and loaded with umami. It’s quick to prepare, flexible with ingredients, and tastes like something I’d get from my favorite takeout spot—only fresher and healthier. It’s a definite weeknight winner.