If you’re looking for a wholesome, savory, and easy-to-make dish that pairs perfectly with steamed rice or noodles, this Chicken and Shiitake Mushroom Stir Fry is a must-try! Packed with tender chicken slices, earthy mushrooms, and aromatic scallions, this stir fry balances bold flavors with a simple cooking process. Perfect for weeknight dinners or a cozy weekend treat, this recipe will quickly become a family favorite.
Ingredients
For the Chicken Marinade:
- 200 g chicken, thinly sliced
- 1/4 tsp. salt (optional)
- 1/2 tbsp. cooking wine
- 1/2 tbsp. oyster sauce
- 2 tbsp. water or chicken stock
- 1/4 tsp. white pepper
- 3 tsp. cornstarch
- 1/2 tbsp. vegetable oil
For Stir Fry:
- Cooking oil as needed
- 1/2 thumb ginger, skin removed and sliced
- 1 garlic clove, sliced
- 10 fresh shiitake mushrooms, roots removed and sliced
- 4 scallions, white and green parts separated, cut into small sections
- 1/2 tbsp. oyster sauce
- 1/2 tbsp. light soy sauce
- 1 tsp. sesame oil (optional)
Instructions
- Marinate the Chicken: In a mixing bowl, combine the chicken with salt (if using), cooking wine, oyster sauce, water or chicken stock, white pepper, and cornstarch. Mix well to coat evenly, then add the vegetable oil and mix again. Set aside for 15 minutes to marinate.
- Prepare the Stir Fry Ingredients: Peel and thinly slice the ginger and garlic. Chop the shiitake mushrooms into thin slices and separate the scallions into their white and green parts, setting them aside for later use.
- Cook the Chicken: Heat a wok or large skillet over medium-high heat and add a drizzle of cooking oil. Stir-fry the marinated chicken until it turns golden brown and is cooked through, about 3–4 minutes. Remove from the wok and set aside.
- Sauté Aromatics and Mushrooms: If necessary, drizzle in extra oil and heat it up. Once hot, toss in the ginger and garlic, sautéing until they release a fragrant aroma. Add the white parts of the scallions and shiitake mushrooms, stir-frying for 2-3 minutes until the mushrooms soften and become tender.
- Combine and Finish: Return the chicken to the wok, add the oyster sauce and light soy sauce, and stir to coat all ingredients evenly. Cook for another 1–2 minutes. Drizzle with sesame oil (if using) and toss in the green parts of the scallions.
- Serve and Enjoy: Transfer the stir fry to a serving plate and pair it with steamed rice or noodles.
Conclusion:
This Chicken and Shiitake Mushroom Stir Fry offers a perfect balance of flavors and textures, making it an excellent choice for a wholesome homemade meal. With its minimal prep and cooking time, it’s a versatile dish that promises a restaurant-quality experience right in your kitchen.
Savory Chicken and Shiitake Mushroom Stir Fry: A Quick and Flavorful Delight
Aquick and savory stir fry combining tender chicken and shiitake mushrooms witha rich, umami-packed sauce, perfect for a satisfying meal.
Ingredients
For the Chicken Marinade:
- 200 g chicken thinly sliced
- 1/4 tsp. salt optional
- 1/2 tbsp. cooking wine
- 1/2 tbsp. oyster sauce
- 2 tbsp. water or chicken stock
- 1/4 tsp. white pepper
- 3 tsp. cornstarch
- 1/2 tbsp. vegetable oil
For Stir Fry:
- Cooking oil as needed
- 1/2 thumb ginger skin removed and sliced
- 1 garlic clove sliced
- 10 fresh shiitake mushrooms roots removed and sliced
- 4 scallions white and green parts separated, cut into small sections
- 1/2 tbsp. oyster sauce
- 1/2 tbsp. light soy sauce
- 1 tsp. sesame oil optional
Instructions
- Marinate the Chicken: In a mixing bowl, combine the chicken with salt (if using), cooking wine, oyster sauce, water or chicken stock, white pepper, and cornstarch. Mix well to coat evenly, then add the vegetable oil and mix again. Set aside for 15 minutes to marinate.
- Prepare the Stir Fry Ingredients: Peel and thinly slice the ginger and garlic. Chop the shiitake mushrooms into thin slices and separate the scallions into their white and green parts, setting them aside for later use.
- Cook the Chicken: Heat a wok or large skillet over medium-high heat and add a drizzle of cooking oil. Stir-fry the marinated chicken until it turns golden brown and is cooked through, about 3–4 minutes. Remove from the wok and set aside.
- Sauté Aromatics and Mushrooms: If necessary, drizzle in extra oil and heat it up. Once hot, toss in the ginger and garlic, sautéing until they release a fragrant aroma. Add the white parts of the scallions and shiitake mushrooms, stir-frying for 2-3 minutes until the mushrooms soften and become tender.
- Combine and Finish: Return the chicken to the wok, add the oyster sauce and light soy sauce, and stir to coat all ingredients evenly. Cook for another 1–2 minutes. Drizzle with sesame oil (if using) and toss in the green parts of the scallions.
- Serve and Enjoy: Transfer the stir fry to a serving plate and pair it with steamed rice or noodles.