Go Back
+ servings
chicken and mushroom stir fry

Chicken & Mushroom Stir Fry

Chinese chicken stir fry with chicken breast slices, button mushroom, colourful crisp veggies and homemade savoury stir fry sauce.
4.91 from 11 votes
Print Pin
Course: Main Course
Cuisine: Chinese Cuisine
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 2
Calories: 495kcal
Author: Khin


  • Carbon steel wok or non-stick wok


  • 10.5 oz Chicken breast about 300 g ( cut thin slices )
  • 3 Dry red chillies cut slices ( optional )
  • 2 cloves Garlic thin slices
  • 2 slices Ginger cut thin strips
  • 10 Mushroom cut small cubes or slices
  • ½ Bell pepper thin slices
  • ½ Sweet onion thin slices
  • 2 Spring onion cut 2" pieces
  • 3 tbsp Vegetable oil
  • Toasted sesame seeds to garnish

Chicken Marinade

  • 1 tsp Corn starch
  • 1 tsp Sesame oil
  • 1 tsp Sugar
  • 1 tsp Light soy sauce
  • ¼ tsp Baking soda

Sauce Mix

  • 2 tbsp Oyster sauce
  • 1 tbsp Light soy sauce
  • 1 tsp Sesame oil
  • 1 tbsp Rice vinegar or white vinegar
  • 1 tsp Sugar
  • 1 tsp Corn starch
  • ¼ tsp White pepper


  • Prepare all the vegetables buy cut them into thin slices and cut the chicken breast into thin slices. Marinade the chicken slices with corn starch, sesame oil, sugar, baking soda and light soy sauce. Mix it well with hand and set aside for 10 to 15 minutes.
  • In a small mixing bowl add the oyster sauce, light soy, sesame oil, sugar, corn starch, white pepper and vinegar. Mix well until sugar and con starch dissolve and set aside.
  • Heat the large wok/pan into medium-high heat, drizzle 2 tablespoons of vegetable oil and stir fry the chicken slices 2-4 minutes until cooked through. Remove the chicken from pan and set aside.
  • Clean the remaining crust from the pan, drizzle 1 tablespoon of oil, add onion slices and dry chillies and stir fry for few seconds, follow with the garlic slices, mushroom, and bell pepper slices. Continue cook for another 1-2 minutes and place the chicken slices back in.
  • Pour the sauce mixture and toss well to combine the sauce and the ingredients evenly. Stir in the spring onions.
  • Turn off heat and transfer to serving plate. Garnish with toasted sesame seeds and extra chopped spring onions. Perfect to serve together with hot steamed rice or stir fry noodles.


Calories: 495kcal | Carbohydrates: 22g | Protein: 38g | Fat: 29g | Saturated Fat: 19g | Cholesterol: 95mg | Sodium: 1488mg | Potassium: 1082mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1096IU | Vitamin C: 49mg | Calcium: 44mg | Iron: 2mg
Tried this Recipe? Pin it for Later!Mention @KhinsKitchen or tag #KhinsKitchen!