Mushroom Chicken Stir-Fry – Take Out Style! (VIDEO)
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Mushroom Chicken Stir-Fry is one of my favorite dinners – in just 30 minutes, you can whip up juicy, tender chicken stir-fried with zucchini and mushroom in a delicious and savory sauce!
Watch the Mushroom Chicken Recipe Video!
A Note from CJ
Mushroom Chicken is your weeknight MVP!
When you need to toss together dinner, Mushroom Chicken should be your go-to! Not only is it delicious and comes together in 30 minutes, the chicken isn’t battered, which means leftovers will keep well in the refrigerator!
If you want similar stir-fries like Mushroom Chicken, try Black Pepper Chicken, Chicken and Broccoli Stir-Fry, String Bean Chicken, Cashew Chicken, Bourbon Chicken, or Kung Pao Chicken! Don’t forget a carb like Panda Express Chow Mein and Egg Fried Rice for the perfect meal!
CJ, you never disappoint. Since I discovered your recipes, I always default to your marinades, and tips on cooking asian cuisine. I was so proud if how this recipe turned out, and I quadrupled the recipe!
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- chicken breast – I used chicken breast, cut into similar 1″ pieces so they cook evenly. Substitute with chicken thighs if you prefer.
- shaoxing wine – If you can’t find it, you can substitute with mirin, sherry, or even chicken broth.
- zucchini – zucchini is what this dish is traditionally made with; other vegetables like broccoli, squash, sugar snap peas, asparagus work great, as well!
- white mushrooms- I like to use white button mushrooms, as they are mild in flavor and pairs well with the sauce.
- msg – I use MSG in moderation as an optional flavor enhancer.
- chicken stock – in a pinch, you can use water.
How to Make Mushroom Chicken Stir-Fry
Marinate Chicken, Mix Sauce, and Chop Vegetables & Aromatics – Cut chicken breast into 1″ pieces and marinate with white pepper, salt, Shaoxing wine, avocado oil, sesame oil, and cornstarch for 30 minutes. Premix your sauce by combining soy sauce, oyster sauce, white pepper, sugar, msg, chicken stock, and cornstarch. Mix until combined and set aside. Chop garlic and ginger and set aside, then cut zucchini and mushroom to similar size pieces as the chicken.
Blanch Zucchini, Cook Chicken and Aromatics – In a pot of boiling water, blanch zucchini for 10 seconds and remove and drain thoroughly. In a hot pan or wok over high heat, heat 1 cup of avocado oil until smoking (about 450F), then carefully drop the chicken in the oil and velvet for 1-2 minutes until pieces are cooked through. Remove and set aside in a bowl. Reserve 2 tbsp of frying oil, and sauté garlic and ginger for 15 seconds.
Add Mushrooms, Sauce, Chicken, and Zucchini – Add the mushrooms, then stir fry for 1-2 minutes or until the mushrooms begin to brown, then add back the chicken. Add the premixed sauce and combine. The sauce will thicken after just a few seconds (refer to video for sauce consistency). Finally, add back your blanched zucchini and give it a final toss. Finish with a tsp of sesame oil, give it a final mix and serve with freshly steamed rice. Enjoy!
PRO TIPS
CJ’s Recipe & Storage Tips
Cut chicken and vegetables into similar sizes so they cook evenly, look more cohesive, and allow for better mouthfeel. If you adjust the size of the chicken and vegetables to your preference (smaller or larger), make sure to adjust the cooking time!
Store any leftover Mushroom Chicken Stir-Fry in the refrigerator in an airtight container for up to 3 days. Because this dish is not coated in a batter, you won’t have to worry about trying to restore the crispy texture of the dish – I recommend reheating this in the microwave or in a hot pan/wok for a couple minutes (add a little bit of water if you want to loosen up the chicken pieces that stuck together in the refrigerator).
If you tried this Mushroom Chicken Stir-Fry or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Mushroom Chicken (VIDEO)
Equipment
Ingredients
Chicken
- 1 lb chicken breast, cut into 1" pieces
- 1/4 tsp white pepper
- 1/2 tsp salt
- 1 tbsp shaoxing wine
- 1 tbsp neutral oil, I used avocado oil
- 1 tsp sesame oil
- 1 tbsp cornstarch
Vegetables & Aromatics
Sauce
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1/4 tsp white pepper
- 1 tbsp sugar
- 1/4 tsp msg
- 1/2 cup chicken stock
- 1/2 tbsp cornstarch
Oils
- 1 tsp sesame oil
- 1 cup neutral oil, for frying chicken; I used avocado oil
- 2 tbsp neutral oil, for frying vegetables & aromatics; I used avocado oil
Instructions
- Cut chicken breast into 1" pieces and marinate with white pepper, salt, Shaoxing wine, avocado oil, sesame oil, and cornstarch for 30 minutes.
- Premix your sauce by combining soy sauce, oyster sauce, white pepper, sugar, msg, chicken stock, and cornstarch. Mix until combined and set aside.
- Chop garlic and ginger and set aside, then cut zucchini and mushroom to similar size pieces as the chicken.
- In a pot of boiling water, blanch zucchini for 10 seconds and remove and drain thoroughly.
- In a hot pan or wok over high heat, heat 1 cup of avocado oil until smoking (about 450F), then carefully drop the chicken in the oil and velvet for 1-2 minutes until pieces are cooked through. Remove and set aside in a bowl.
- Reserve 2 tbsp of frying oil, and sauté garlic and ginger for 15 seconds.
- Add the mushrooms, then stir fry for 1-2 minutes or until the mushrooms begin to brown, then add back the chicken.
- Add the premixed sauce and combine. The sauce will thicken after just a few seconds (refer to video for sauce consistency).
- Finally, add back your blanched zucchini and give it a final toss. Finish with a tsp of sesame oil, give it a final mix and serve with freshly steamed rice. Enjoy!
Video
Notes
- chicken breast – I used chicken breast, cut into similar 1″ pieces so they cook evenly. Substitute with chicken thighs if you prefer.
- shaoxing wine – If you can’t find it, you can substitute with mirin, sherry, or even chicken broth.
- zucchini – zucchini is what this dish is traditionally made with; other vegetables like broccoli, squash, sugar snap peas, asparagus work great, as well!
- white mushrooms- I like to use white button mushrooms, as they are mild in flavor and pairs well with the sauce.
- msg – I use MSG in moderation as an optional flavor enhancer.
- chicken stock – in a pinch, you can use water.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Mushroom Chicken recipe was originally published in January 2022, and updated in February 2026.
Absolutely loved this!! After prepping the ingredients the recipe took only a few minutes! My family and I loved it!!!
So happy to hear this!!