Chinese Chicken with Mushrooms

This aromatic and savory Chinese Chicken with Mushrooms is a restaurant-quality dish you can easily master at home. Tender chicken breast, earthy mushrooms, and crisp vegetables are coated in a rich, glossy sauce that’s the perfect balance of umami, sweetness, and a hint of warmth. It’s a complete, healthy meal that comes together faster than takeout.

Why You’ll Love This Recipe:

Weeknight Hero: Cooks in one pan in under 30 minutes.
Better Than Takeout: Control your ingredients for a fresher, healthier version.
Customizable: Easily swap in your favorite vegetables or protein.

Ingredients

For the Chicken & Marinade:

1 lb (450g) boneless, skinless chicken breast, cut into ½-inch pieces
1 tablespoon soy sauce
1 tablespoon Shaoxing wine (or dry sherry)
1 teaspoon cornstarch
½ teaspoon sesame oil

For the Sauce:

½ cup low-sodium chicken broth
3 tablespoons soy sauce
2 tablespoons oyster sauce (or vegetarian oyster sauce)
1 tablespoon Shaoxing wine
1 tablespoon honey or brown sugar
1 teaspoon sesame oil
2 teaspoons cornstarch

For the Stir-Fry:

2 tablespoons neutral oil (like vegetable or canola), divided
8 oz (225g) mixed mushrooms (shiitake, cremini, or oyster), sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 medium bell pepper (any color), sliced
1 small onion, sliced
2-3 green onions, sliced (for garnish)
1 teaspoon toasted sesame seeds (for garnish)

Equipment Needed

Large wok or 12-inch skillet
Medium mixing bowls (2)
Whisk or fork
Cutting board & sharp knife

Step-by-Step Instructions

Step 1: Marinate the Chicken

In a medium bowl, combine the chicken pieces with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon cornstarch, and ½ teaspoon sesame oil. Mix thoroughly until the chicken is evenly coated. Set aside to marinate for at least 10 minutes while you prep the other ingredients.

Step 2: Prepare the Sauce & Vegetables

In a separate bowl, whisk together all the sauce ingredients: chicken broth, soy sauce, oyster sauce, Shaoxing wine, honey, sesame oil, and cornstarch. Ensure the cornstarch is fully dissolved. Set aside.
Prepare all vegetables: slice the mushrooms, bell pepper, and onion. Mince the garlic and ginger. Having everything ready (“mise en place”) is crucial for a smooth stir-fry.

Step 3: Cook the Chicken

Heat 1 tablespoon of oil in your wok or skillet over high heat until shimmering. Add the marinated chicken in a single layer. Let it sear undisturbed for 1 minute, then stir-fry for 3-4 minutes until cooked through and golden in spots. Remove the chicken to a clean plate.

Step 4: Stir-Fry the Vegetables

Add the remaining 1 tablespoon of oil to the wok. Add the mushrooms and stir-fry for 2-3 minutes until they begin to soften and brown. Add the onion and bell pepper, and stir-fry for another 2 minutes until crisp-tender.
Push the vegetables to the side, creating a space in the center. Add the minced garlic and ginger to the center and cook for 30 seconds until fragrant, then mix them into the vegetables.

Step 5: Combine & Simmer

Return the cooked chicken to the wok. Give the prepared sauce a quick re-stir (the cornstarch may have settled) and pour it over the chicken and vegetables.
Stir everything together continuously. The sauce will begin to bubble and thicken dramatically within 1-2 minutes, turning glossy and coating every piece beautifully.

Step 6: Final Touches & Serve

Once the sauce has thickened to your liking, remove the wok from the heat. Taste and adjust seasoning if needed (a splash of water if too salty).
Transfer to a serving dish. Garnish generously with sliced green onions and a sprinkle of toasted sesame seeds.

Serve immediately over a bed of steamed jasmine rice or noodles to soak up every drop of the delicious sauce.

Recipe Notes & Success Tips

The High Heat is Key: Don’t be afraid of the high heat—it’s what gives the dish its signature “wok hei” (breath of the wok) flavor and prevents the ingredients from stewing.
Cornstarch is Your Friend: It tenderizes the chicken and thickens the sauce into a glossy, clingy coating. Don’t skip it.
Vegetable Variations: Feel free to add broccoli florets, snap peas, or water chestnuts in step 4. For leafy greens like bok choy, add them in the last 60 seconds.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a tiny splash of water to loosen the sauce.

Nutrition Information (Per Serving, without rice)