Can I substitute the Shaoxing wine?

Absolutely! Dry sherry works great. Or skip it if needed—the sauce is flavorful enough.

Can I use chicken thighs instead of breasts?

Totally. Thighs are juicier and work beautifully in stir-fry recipes like this.

How do I store leftovers?

Pop them in an airtight container and refrigerate for up to 3 days. They reheat like a dream in a skillet or microwave.

Is this recipe gluten-free?

With a few swaps—use gluten-free soy sauce and oyster sauce—it totally can be!

Is it okay to cook chicken and mushroom together?

Yes, and it’s actually a flavor match made in stir-fry heaven! Mushrooms soak up all that saucy goodness while the chicken adds protein and heartiness. Just make sure both are cooked through—this recipe takes care of that for you.

What are the three rules of stir-frying?

Great question! Here’s the stir-fry holy trinity: High heat – It keeps everything sizzling and prevents sogginess. Prep everything before you start – Once the heat is on, things move fast! Cook in batches – Especially proteins like chicken, so they sear instead of steam.

Does garlic go well in stir-fry?

Um, YES. Garlic is basically stir-fry’s bestie. It adds that rich, savory backbone that makes the whole dish pop. Just be sure not to burn it—it only needs a quick sizzle to do its magic.

What can I add to stir-fry to make it taste better?

For extra oomph, try a splash of fish sauce, a pinch of white pepper, or a dash of chili oil. Fresh herbs like Thai basil or cilantro at the end can also take it from good to gourmet .

Garlic Mushroom Chicken Stir-Fry: Irresistible Flavor

Description

This Garlic Mushroom Chicken Stir-Fry is your new weeknight go-to—savory, garlicky, and packed with tender chicken and juicy mushrooms. With a flavorful sauce and quick cook time, it’s perfect for busy days when you still want something homemade and delicious. Serve it over rice or noodles for a satisfying, better-than-takeout meal!

Ingredients

Scale

Chicken

1 pound chicken breast (boneless, skinless, thinly sliced)
1 tablespoon cornstarch
½ teaspoon baking soda
1 tablespoon Shaoxing wine (or dry sherry)
1 tablespoon low sodium soy sauce

Stir-Fry Sauce

3 tablespoons oyster sauce
2 tablespoons low sodium soy sauce
1 teaspoon dark soy sauce
1 tablespoon brown sugar (packed)
2 teaspoons rice vinegar
1 teaspoon sesame oil

Stir-Fry

2 tablespoons peanut oil (or other neutral oil)
1 large onion (sliced)
3 cloves garlic (sliced)
2-inch ginger piece (julienned)
8 ounces white mushrooms or cremini/shiitake (sliced)
1 small red bell pepper (thinly sliced)
3 green onions (sliced)

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Instructions

Marinate the chicken: In a bowl, combine sliced chicken with cornstarch, baking soda, Shaoxing wine, and soy sauce. Let sit for 10–15 minutes while prepping veggies.
Make the sauce: In a small bowl, mix all stir-fry sauce ingredients and set aside.
Cook the chicken: Heat 1 tablespoon of oil in a skillet over medium-high heat. Cook the chicken in batches until browned and cooked through. Remove from pan and set aside.
Sauté aromatics: Add remaining oil to the pan. Sauté onion, garlic, and ginger for 1–2 minutes until fragrant.
Add vegetables: Stir in mushrooms and red bell pepper. Cook for 4–5 minutes, until mushrooms are tender and starting to brown.
Combine everything: Return chicken to the pan. Pour in the sauce, toss well, and cook for 1–2 minutes until the sauce thickens.
Finish & serve: Garnish with sliced green onions and serve hot over rice or noodles.

Notes

You can substitute chicken thighs for chicken breast for a juicier bite.
Want heat? Add red pepper flakes or a splash of chili oil.
Shaoxing wine can be swapped for dry sherry or omitted entirely.
To make this gluten-free, use gluten-free soy and oyster sauce.

Prep Time: 15 mins
Cook Time: 15 mins
Category: Lunch
Method: Stir-fry
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 serving
Calories: 320 kcal
Sugar: 6 g
Sodium: 820 mg
Fat: 14 g
Saturated Fat: 2.5 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 2 g
Protein: 28 g
Cholesterol: 65 mg