Chicken Mushroom Stir-Fry
Easy chicken mushroom stir-fry with a sweet-salty glaze. Tender chicken, rich umami flavor, and ready fast—perfect weeknight dinner.
Ingredients
Chicken Marinade
- 2 chicken breasts (cut into chunks against the grain)
- 1 tbsp Chinese cooking wine
- 1 tbsp sweet chili sauce
- 1 tbsp dark soy sauce
- 1 tbsp cornstarch
- 1 tbsp unflower oil (or other neutral oil, for frying)
Stir-Fry
- 2 baskets mini portobello mushrooms, halved or quartered
- 1 small onion, cut into thick strips
- 1 clove garlic, thinly sliced
- 1 tbsp sunflower oil (or other neutral oil, for frying)
Sauce
- 2 tbsp regular soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp mirin
- 3 tbsp cold water
- ½ tsp cornstarch
Toppings
- Sliced red chili (optional)
- Fresh cilantro leaves
- Wedge of lemon or lime
Instructions
- In a bowl, mix the chicken chunks with Chinese cooking wine, sweet chili sauce, dark soy sauce, and cornstarch. Let it sit for at least 15 minutes to tenderize and absorb flavor.
- While the chicken is marinating, prep your vegetables and toppings. In a separate bowl, mix all the sauce ingredients until smooth (use cold water for the cornstarch to dissolve properly).
- Heat a large pan or wok over high heat. Add the oil and let it get very hot. Fry the chicken in batches if needed—don’t overcrowd the pan. Just get some caramelized color on the outside; no need to cook it through. Remove the chicken and set aside.
- Add a bit more oil if needed. Add the mushrooms and sauté for about 3 minutes. Add the onion and cook for another 2–3 minutes until softened. Toss in the garlic and fry for 30 seconds.
- Pour in the sauce and let it simmer for about 30 seconds—it will thicken quickly. Return the chicken to the pan and cook for another 2 minutes until everything is coated and heated through.
- Serve hot over rice or toss in your favorite noodles. Top with chili slices, fresh cilantro, and a squeeze of lemon or lime.