Make a Quick and Delicious Chicken and Mushroom Stir-Fry Tonight!
There’s something magical about a stir-fry, isn’t there? The quick sizzle of fresh vegetables meeting heat, the aroma of garlic wafting through the kitchen, and vibrant colors dancing in a sizzling pan always take me back to my childhood. I remember bustling around the kitchen with my family, whipping together last-minute meals on busy weeknights. This cozy Chicken and Mushroom Stir-Fry captures that very nostalgia, offering a delightful combination of tender chicken and earthy mushrooms, all draped in a savory sauce. With just a handful of simple ingredients, this is an easy weeknight dinner you’ll want to make over and over again. Trust me when I say, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and easy: This stir-fry comes together in just 30 minutes, making it perfect for busy weeknight dinners.
- Packed with flavor: The combination of soy sauce, oyster sauce, and sesame oil creates an addictive, savory sauce that elevates the dish.
- Colorful and nutritious: Vibrant bell peppers, onions, and mushrooms add nutrition and a pop of color to your plate.
- Family-friendly: Even the pickiest eaters will enjoy this delicious chicken stir-fry, making it a hit with kids and adults alike.
- Minimal cleanup: One skillet or wok means less time washing dishes and more time enjoying your meal!
Ingredients You’ll Need for Make a Quick and Delicious Chicken and Mushroom Stir-Fry Tonight!
- 2 boneless, skinless chicken breasts
- 2 cups mushrooms, sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Let’s Make It Together
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In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, and cornstarch until combined. Set this magical mixture aside; it’s the key to flavor town!
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Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and stir-fry until cooked through and lightly browned, about 5-6 minutes. Once done, remove the chicken from the pan and set it aside.
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In the same pan, add the remaining 1 tablespoon of vegetable oil. Sauté the onions and garlic for 1-2 minutes, or until they become fragrant and inviting.
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Add the mushrooms and bell peppers to the pan and continue stir-frying for another 3-4 minutes, until the vegetables are tender-crisp and colorful.
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Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the top and toss everything together until evenly coated. Allow the sauce to simmer for an additional 2-3 minutes, or until it thickens to your desired consistency.
Variations & Creative Twists
- Add some heat: For those who love a kick, toss in some sliced jalapeños or a sprinkle of red pepper flakes for a zesty twist!
- Swap the protein: Although chicken works beautifully in this stir-fry, feel free to try shrimp or firm tofu for a different texture and flavor.
- Go green: Add some snow peas or broccoli for extra crunch and nutrition, making your meal even more wholesome!
- Creamy delight: Stir in a dollop of peanut butter or a drizzle of coconut milk to give your stir-fry a rich, creamy finish.
Chef Emma’s Helpful Tips
- For the juiciest chicken, allow it to marinate in the sauce for about 30 minutes before cooking. This will infuse it with extra flavor!
- Slice the chicken breasts thinly for quicker cooking and better flavor absorption.
- Stir-frys are best when cooked quickly over high heat; keep your ingredients moving in the pan for even cooking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. Just reheat gently in a skillet or microwave!
Nutrition Information per Serving
- Serving Size: 1/4 of recipe
- Calories: 290
- Carbohydrates: 15g
- Sugar: 4g
- Fat: 12g
- Protein: 29g
- Sodium: 600mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! You can prep the ingredients in advance and store them in the refrigerator for quick assembly when you’re ready to cook.
Can I use different ingredients?
Yes! Feel free to switch up the veggies based on what you have on hand or prefer. Broccoli, zucchini, or even baby corn would work wonderfully!
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave.
How long does it last?
This delicious stir-fry can last in the refrigerator for up to 3 days, making it perfect for meal prep!
Wrapping It Up
This Quick and Delicious Chicken and Mushroom Stir-Fry is not just a meal; it’s a warm hug in a bustling world, a reminder that home-cooked dinners can be both easy and scrumptious. Whether you’re feeding a family or just treating yourself, this recipe is sure to leave you satisfied and happy. Save this Make a Quick and Delicious Chicken and Mushroom Stir-Fry Tonight! to your dinner inspiration board so it’s ready when you need a cozy treat! Enjoy every savory bite!
Chicken and Mushroom Stir-Fry
Ingredients
Protein
- 2 pieces boneless, skinless chicken breasts Thinly sliced for quicker cooking
Vegetables
- 2 cups mushrooms, sliced Earthy flavor
- 1 piece red bell pepper, thinly sliced
- 1 piece yellow bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced Adds flavor
Sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil Adds richness
- 1 tablespoon cornstarch Thickens the sauce
Cooking Essentials
- 2 tablespoons vegetable oil For stir-frying
- to taste salt and pepper
Instructions
Preparation
- In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, and cornstarch until combined. Set aside.
Cooking Chicken
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add sliced chicken and stir-fry until cooked through and lightly browned, about 5-6 minutes. Remove chicken from the pan and set aside.
Cooking Vegetables
- In the same pan, add remaining 1 tablespoon of vegetable oil. Sauté the onions and garlic for 1-2 minutes, or until fragrant.
- Add mushrooms and bell peppers, and stir-fry for another 3-4 minutes, until tender-crisp.
Combining
- Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over and toss everything together until evenly coated. Allow to simmer for an additional 2-3 minutes, or until sauce thickens.
