Description
A quick and healthy Garlic Mushroom Chicken Stir-Fry featuring tender chicken breast, fresh mushrooms, and vibrant vegetables tossed in a savory Asian-inspired sauce. Perfect for a weeknight dinner, this dish combines bold garlic and ginger flavors with a thickened oyster sauce-based glaze.
Ingredients
Scale
Protein
- 1 lb boneless, skinless chicken breast, thinly sliced
Sauce & Marinade
- 2 tablespoons soy sauce (for marinating chicken)
- 1 tablespoon cornstarch (for marinating chicken)
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce (for stir-fry sauce)
- 1 teaspoon sesame oil
- ¼ cup chicken broth or water
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
Vegetables
- 8 oz mushrooms (cremini or button), sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 cups broccoli florets
- 1 red bell pepper, sliced
Oils & Garnish
- 2 tablespoons vegetable oil, divided
- Green onions and sesame seeds for garnish (optional)
Instructions
- Marinate Chicken: In a medium bowl, toss the thinly sliced chicken breast with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Let it marinate for 10–15 minutes to enhance flavor and tenderness.
- Cook Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 4–5 minutes until browned and fully cooked through. Remove the chicken from the pan and set aside to keep warm.
- Sauté Aromatics: Add the remaining 1 tablespoon of vegetable oil to the skillet. Quickly sauté the minced garlic and ginger for about 30 seconds until fragrant, being careful not to burn them.
- Cook Vegetables: Add the sliced mushrooms, broccoli florets, and red bell pepper to the pan. Stir-fry the vegetables for 4–5 minutes, or until they are just tender but still crisp and vibrant in color.
- Combine and Sauce: Return the cooked chicken to the skillet with the vegetables. Add oyster sauce, 1 tablespoon of soy sauce, sesame oil, and chicken broth. Stir everything together to coat the ingredients evenly with the sauce.
- Thicken the Sauce: Pour in the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) and cook for an additional 1–2 minutes, stirring constantly, until the sauce thickens and becomes glossy.
- Serve: Remove from heat and serve the stir-fry hot. Garnish with chopped green onions and sesame seeds if desired. Enjoy over steamed rice, cauliflower rice, or noodles.
Notes
- Serve over steamed rice, cauliflower rice, or noodles to complete the meal.
- You can swap the vegetables based on what you have—snow peas, zucchini, or carrots all work well for variation.
- For a gluten-free option, substitute soy sauce with tamari or coconut aminos.
- Make sure not to overcook the vegetables to maintain their crispness and nutrients.
