Mushroom Chicken (VIDEO)

Chicken and Broccoli cooked on a plate with white rice.

5 from 16 votes

This quick and easy 30 minute Mushroom Chicken is gauranteed to be better than takeout! The tender chicken, crisp zucchini and mushrooms are stir fried in a delicious brown sauce that's perfect with rice!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Chinese

Servings:

Author: Chris Joe

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

4 cloves garlic chopped
1 inch ginger chopped
1 zucchini medium, cut lengthwise and then into 1/2" half circles
8 oz white mushrooms halved

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

US Customary - Metric

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.

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).

Nutrition