Stir-fried Chicken and Mushrooms
A quick and savory weeknight stir-fry with tender chicken and mushrooms in a glossy soy sauce glaze. Ready in about 30 minutes, it's a simple, satisfying dinner that pairs perfectly with steamed rice.
- Total time
- 30 min
- Servings
- 4
- Calories
- 250
- Protein
- 28g
Ingredients
- 1 lb chicken breast
- 8 oz mushrooms
- 3 tbsp soy sauce
- 2 cloves garlic
- 2 tbsp vegetable oil
- 1 tbsp cornstarch
- 2 tbsp water
- 2 stalks green onions
Instructions
- 1
Slice the 1 lb chicken breast into thin strips and toss with 1 tbsp cornstarch, 1 tbsp soy sauce, and 1 tbsp water in a bowl. Let marinate for 10 minutes.
- 2
Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add the chicken in a single layer and cook until golden and cooked through, about 4-5 minutes. Remove and set aside.
- 3
Add the remaining 1 tbsp oil to the skillet. Add the 8 oz sliced mushrooms and 2 minced garlic cloves. Stir-fry until mushrooms are browned and tender, about 5-6 minutes.
- 4
Return the chicken to the skillet. Add the remaining 2 tbsp soy sauce and 1 tbsp water. Stir-fry for 1-2 minutes until everything is coated and the sauce thickens slightly.
- 5
Slice the 2 green onions thinly and sprinkle over the dish. Serve hot with rice or noodles.
Tools you’ll need
- Large skillet or wok
- Cutting board
- Knife
- Mixing bowl
- Measuring spoons
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