Name: Chicken and Mushroom Stir-Fry
Prep time: 10 min
Cook time: 15 min
Total time: 5 min
Yield: 4
Ingredients: 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces; 8 oz (225g) mushrooms, sliced; 3 green onions, chopped (reserve some for garnish); 3 tablespoons soy sauce; 2 tablespoons oyster sauce; 1 tablespoon hoisin sauce; 1 tablespoon cornstarch; 2 tablespoons vegetable oil (or sesame oil for extra flavor); 1 tablespoon minced garlic; 1 teaspoon freshly ground black pepper; 1/2 teaspoon sugar; Optional: crushed red pepper flakes for a bit of heat; Special Equipment:; A good nonstick skillet or wok; A sharp knife for slicing; A mixing bowl

Chicken and Mushroom Stir-Fry

Weeknights can get pretty hectic around here, and like most moms, I’m always looking for that perfect recipe—quick, delicious, and something everyone at the table will actually eat (without me having to negotiate bites!). That’s how this Chicken and Mushroom Stir-Fry earned a permanent spot in our dinner rotation.

I first made this dish on a whim when I had a pack of chicken breasts and some mushrooms that needed to be used up. I threw it together with a few pantry staples, and to my surprise, it turned out better than anything I could have ordered from our local takeout spot. The chicken turns out perfectly tender, the mushrooms soak up all the rich, savory sauce, and those pops of green onions bring a freshness that ties it all together.

What I especially love about this recipe is how little prep it requires. It’s practically foolproof, and yet it tastes like something that took hours to perfect. My husband couldn’t believe it wasn’t takeout, and the kids went back for seconds—which, let’s be honest, is the ultimate mom win.

It’s now one of those dishes I rely on when I need a quick dinner that feels a little extra special. Whether you’re cooking for two or feeding a crowd, this Chicken and Mushroom Stir-Fry delivers every single time.

Questions I Often Get Asked About This Recipe

Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will make the dish even juicier and more flavorful.

What type of mushrooms should I use?
I usually go for cremini or button mushrooms, but shiitake or a mix of wild mushrooms would be delicious too.

Is this recipe gluten-free?
It can be! Just make sure you use a gluten-free soy sauce or tamari.

Can I make it ahead of time?
Yes, but stir-fries are best fresh. If you need to prep ahead, chop the chicken and veggies earlier in the day and store them separately.

What can I serve this with?
We love it over jasmine rice or noodles, but it’s also fantastic with cauliflower rice if you’re looking for a lighter option.

What You Need to Make Chicken and Mushroom Stir-Fry

1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces

8 oz (225g) mushrooms, sliced

3 green onions, chopped (reserve some for garnish)

3 tablespoons soy sauce

2 tablespoons oyster sauce

1 tablespoon hoisin sauce

1 tablespoon cornstarch

2 tablespoons vegetable oil (or sesame oil for extra flavor)

1 tablespoon minced garlic

1 teaspoon freshly ground black pepper

1/2 teaspoon sugar

Optional: crushed red pepper flakes for a bit of heat

Special Equipment:

A good nonstick skillet or wok

A sharp knife for slicing

A mixing bowl

How to Make Chicken and Mushroom Stir-Fry

Marinate the Chicken: In a bowl, toss the chicken pieces with 1 tablespoon of soy sauce, the cornstarch, and black pepper. Set aside while you prepare the rest.

Make the Sauce: In a small bowl, mix the remaining soy sauce, oyster sauce, hoisin sauce, sugar, and a splash of water. Set aside.

Sear the Chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and cook until it’s golden brown and nearly cooked through, about 5-6 minutes. Remove from the skillet and set aside.

Cook the Mushrooms: Add the remaining oil to the skillet. Toss in the mushrooms and sauté until they release their juices and start to brown, about 5 minutes.

Combine Everything: Return the chicken to the skillet along with the minced garlic. Stir everything together for about 1 minute.

Add the Sauce: Pour in the sauce and stir to coat. Cook for another 2-3 minutes until everything is glossy and well coated.

Finish with Green Onions: Toss in the chopped green onions, saving a few for garnish. Give it a final stir and serve hot!

Tips for Making the Best Chicken and Mushroom Stir-Fry

High Heat is Key: Don’t be afraid to turn up the heat. A hot skillet ensures your chicken gets that beautiful sear without drying out.

Slice Evenly: Try to cut your chicken and mushrooms to a similar size for even cooking.

Don’t Overcrowd the Pan: Cook in batches if necessary to keep everything from steaming.

Customize It: Feel free to add in bell peppers, snap peas, or broccoli for a veggie-packed stir-fry.

Leftovers: This stir-fry reheats beautifully, making it perfect for meal prep.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “This was so quick and flavorful! Better than takeout and way healthier too.” — Megan R.

⭐️⭐️⭐️⭐️ “Loved it! Might add some spicy chili paste next time for a little heat.” — Tony W.

⭐️⭐️⭐️⭐️⭐️ “The whole family devoured it, even my picky eater. Thank you for such an easy dinner win!” — Jessica L.

⭐️⭐️⭐️⭐️ “Great weeknight recipe. Only giving four stars because I wish there was even more sauce!” — Olivia K.

⭐️⭐️⭐️⭐️⭐️ “This is going in my weekly meal rotation. So fast, so good!” — Sarah M.

Printable Recipe

Before you print the recipe, could I ask you a favor? Please consider sharing this recipe on Facebook or pin to a group on Pinterest? This would really help us out. Thank you so much <3