Mushroom Chicken
Why This Mushroom Chicken Works
Mushroom Chicken is a delightful, savory dish that’s perfect for busy weeknights or when you want to impress guests without spending hours in the kitchen. With tender chicken, fresh vegetables, and a savory sauce, this recipe checks all the boxes for a satisfying meal.
How to Make Mushroom Chicken
Ingredients:
- 1 pound chicken breast, sliced
- 2 cups mushrooms, sliced
- 1 cup bell pepper, sliced
- 1 cup snap peas
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Cooked rice for serving
Directions:
- In a bowl, mix the cornstarch with the soy sauce and oyster sauce to create a marinade. Add the sliced chicken and marinate for about 15 minutes.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken to the skillet and stir-fry until cooked through, about 5-7 minutes. Remove the chicken and set aside.
- In the same skillet, add garlic and ginger, stir-frying for about 30 seconds until fragrant.
- Add the mushrooms, bell pepper, and snap peas, stir-frying for another 3-5 minutes until vegetables are tender yet crisp.
- Return the chicken to the skillet, toss everything together, and season with salt and pepper.
- Serve hot over cooked rice.
How to Serve Mushroom Chicken
Serve the Mushroom Chicken over a bed of steamed rice or noodles. For an extra touch, garnish with chopped green onions or a sprinkle of sesame seeds.
How to Store Mushroom Chicken
Store any leftovers in an airtight container in the refrigerator. The dish will stay fresh for up to three days. Reheat in the microwave or on the stovetop until warmed through.
Tips to Make Mushroom Chicken
- For extra flavor, add a splash of rice vinegar or a dash of red pepper flakes.
- Use any combination of vegetables you like, such as broccoli or carrots.
- Marinate the chicken for longer for an even richer taste.
Variation
Try swapping chicken breast for tofu or shrimp for a delicious variation of this recipe.
FAQs
1. Can I make this dish ahead of time?
Yes! You can prep the chicken and vegetables and store them in the fridge until you’re ready to cook.
2. Is this recipe gluten-free?
To make it gluten-free, use tamari instead of soy sauce and check that your oyster sauce is gluten-free.
3. Can I use frozen vegetables?
Certainly! Just remember to adjust the cooking time, as frozen vegetables may need a bit longer to cook through.
Mushroom Chicken
Ingredients
For the Marinade and Chicken
- 1 pound chicken breast, sliced
- 1 tablespoon cornstarch
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
For the Stir-Fry
- 2 cups mushrooms, sliced
- 1 cup bell pepper, sliced
- 1 cup snap peas
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons vegetable oil
- to taste Salt and pepper
For Serving
- Cooked rice
Instructions
Preparation
- In a bowl, mix the cornstarch with the soy sauce and oyster sauce to create a marinade. Add the sliced chicken and marinate for about 15 minutes.
Cooking
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken to the skillet and stir-fry until cooked through, about 5-7 minutes. Remove the chicken and set aside.
- In the same skillet, add garlic and ginger, stir-frying for about 30 seconds until fragrant.
- Add the mushrooms, bell pepper, and snap peas, stir-frying for another 3-5 minutes until vegetables are tender yet crisp.
- Return the chicken to the skillet, toss everything together, and season with salt and pepper.
- Serve hot over cooked rice.
