Chinese Chicken with Mushrooms and Vegetables in Oyster Sauce Recipe

Introduction

This Chinese Chicken with Mushrooms is a quick and flavorful dish perfect for weeknight dinners. Tender chicken strips and fresh vegetables come together in a savory sauce that’s both simple and satisfying.

Ingredients

• 2 tablespoons vegetable oil
• 1 pound boneless, skinless chicken breasts, sliced into thin strips
• 1 cup mushrooms, sliced (shiitake or button)
• 1 bell pepper, sliced (any color)
• 1 cup broccoli florets
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon cornstarch
• 1/4 cup chicken broth
• 1 teaspoon sesame oil
• Salt and pepper to taste
• Cooked rice or noodles for serving

Instructions

1. Step 1: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for about 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
2. Step 2: In the same skillet, add the mushrooms, bell pepper, and broccoli. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
3. Step 3: Add the minced garlic and ginger to the skillet and cook for an additional 1 minute, stirring constantly to avoid burning.
4. Step 4: In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, chicken broth, and sesame oil.
5. Step 5: Return the cooked chicken to the skillet and pour the sauce mixture over the chicken and vegetables. Stir well to combine and cook for another 2-3 minutes, or until the sauce thickens. Season with salt and pepper to taste.
6. Step 6: Serve hot over cooked rice or noodles.

Tips & Variations

• Use a mix of mushrooms like shiitake and button for deeper flavor and texture.
• Substitute chicken with tofu or shrimp for a different protein option.
• Add a pinch of red chili flakes for some heat if you prefer a spicier dish.
• Make sure to slice the chicken thinly for quicker cooking and tender bites.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through. Adding a splash of water or broth while reheating helps to keep the sauce from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this recipe?

Yes, frozen vegetables work well if fresh are not available. Just adjust the cooking time slightly to avoid overcooking and becoming mushy.

Is this recipe gluten-free?

Traditional soy sauce contains gluten, but you can swap it for gluten-free tamari or coconut aminos to make this dish gluten-free.

Chinese Chicken with Mushrooms and Vegetables in Oyster Sauce Recipe

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★★★★★

4.6 from 119 reviews

A deliciously easy Chinese Chicken with Mushrooms stir-fry recipe featuring tender chicken strips, fresh vegetables, and a savory sauce made with soy and oyster sauce. Ready in under 30 minutes, this colorful dish is perfect for a quick and healthy weeknight dinner served over rice or noodles.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Chinese
• Diet: Halal

Ingredients

Scale 1x2x3x

Protein and Vegetables

• 1 pound boneless, skinless chicken breasts, sliced into thin strips
• 1 cup mushrooms, sliced (shiitake or button)
• 1 bell pepper, sliced (any color)
• 1 cup broccoli florets

Aromatics

• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced

Sauces and Oils

• 2 tablespoons vegetable oil
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 teaspoon sesame oil

Thickener and Broth

• 1 tablespoon cornstarch
• 1/4 cup chicken broth

Seasoning

• Salt and pepper to taste

Serving

• Cooked rice or noodles for serving

Instructions

1. Cook the chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for about 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
2. Stir-fry the vegetables: In the same skillet, add the mushrooms, bell pepper, and broccoli. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
3. Add aromatics: Add the minced garlic and ginger to the skillet and cook for an additional 1 minute, stirring constantly to prevent burning and release their flavors.
4. Prepare the sauce: In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, chicken broth, and sesame oil until smooth.
5. Combine and thicken: Return the cooked chicken to the skillet and pour the sauce mixture over the chicken and vegetables. Stir well to combine, then cook for another 2-3 minutes or until the sauce thickens. Season with salt and pepper to taste.
6. Serve: Serve the hot Chinese chicken with mushrooms over cooked rice or noodles immediately for best flavor and texture.

Notes

• Use fresh vegetables of your choice to customize the stir-fry.
• For a spicier version, add a pinch of red chili flakes or a splash of chili sauce in step 4.
• Ensure the cornstarch is fully dissolved before adding to avoid lumps in the sauce.
• Use low-sodium soy sauce to control the saltiness of the dish.
• Chicken thighs can be substituted for breast for a juicier texture.
• Leftovers can be refrigerated for up to 3 days and reheated on stovetop or microwave.

Keywords: Chinese chicken recipe, chicken and mushrooms stir-fry, easy chicken stir-fry, quick Chinese dinner, healthy chicken recipe