Chicken Mushroom Stir Fry

Name: Chicken Mushroom Stir Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3 servings
Ingredients: 10.5 oz boneless, skinless chicken breast, sliced thin against the grain; 3 dried red chillies, sliced into rings; 2 clove garlic cloves, sliced paper-thin; 2 slice fresh ginger, peeled and cut into matchstick strips; 10 button or cremini mushrooms, quartered or thickly sliced; 0.5 bell pepper (any color), cut into thin strips; 0.5 sweet yellow onion, halved and sliced thin; 2 scallions, cut into 2-inch lengths; 3 tbsp neutral vegetable oil; toasted sesame seeds for garnish; 1 tsp cornstarch; 1 tsp toasted sesame oil; 1 tsp granulated sugar; 1 tsp light soy sauce; 0.25 tsp baking soda (the secret to velvet texture); 2 tbsp oyster sauce; 1 tbsp light soy sauce; 1 tsp toasted sesame oil; 1 tbsp rice vinegar; 1 tsp granulated sugar; 1 tsp cornstarch; 0.25 tsp white pepper

Velvet Chicken and Mushroom Stir Fry with Ginger Heat

The baking soda marinade creates impossibly tender chicken that stays juicy even over high heat, while mushrooms release their earthiness into a glossy oyster sauce. Fresh ginger and garlic perfume every bite without overwhelming the delicate balance.

ChineseAsianDinnerHigh ProteinQuick MealsStir FryChicken

Prep15 min

Cook10 min

Total25 min

Servings3

Difficultymedium

Ingredients

10½ ozboneless, skinless chicken breast, sliced thin against the grain
3 dried red chillies, sliced into rings(optional)
2 clovegarlic cloves, sliced paper-thin
2 slicefresh ginger, peeled and cut into matchstick strips
10 button or cremini mushrooms, quartered or thickly sliced
½ bell pepper (any color), cut into thin strips
½ sweet yellow onion, halved and sliced thin
2 scallions, cut into 2-inch lengths
3 tbspneutral vegetable oil
toasted sesame seeds for garnish

Chicken Marinade

1 tspcornstarch
1 tsptoasted sesame oil
1 tspgranulated sugar
1 tsplight soy sauce
¼ tspbaking soda (the secret to velvet texture)

Sauce Mix

2 tbspoyster sauce
1 tbsplight soy sauce
1 tsptoasted sesame oil
1 tbsprice vinegar
1 tspgranulated sugar
1 tspcornstarch
¼ tspwhite pepper

Instructions

Slice all vegetables and arrange in separate bowls near your stove. In a medium bowl, toss the chicken with cornstarch, sesame oil, sugar, baking soda, and soy sauce until every piece is coated. The baking soda tenderizes the meat — let it work its magic while you prep everything else.
⏱ 15 min
Whisk together all sauce ingredients in a small bowl, stirring until the sugar and cornstarch completely disappear. Keep this within arm's reach of the stove — stir fry happens fast and there's no time to hunt for ingredients once you start cooking.
Heat your wok or largest skillet over medium-high heat until it starts to smoke lightly. Add 2 tablespoons oil and immediately add the marinated chicken in a single layer. Let it sear undisturbed for 1 minute, then stir-fry for another 1-3 minutes until just cooked through and lightly golden. Transfer to a plate.
⏱ 4 min
Wipe the pan clean and return to high heat. Add the remaining tablespoon of oil, then the onions and chillies for 30 seconds until fragrant. Add garlic, ginger, mushrooms, and bell pepper — keep everything moving constantly. Cook for 1-2 minutes until the mushrooms start releasing their moisture, then return the chicken to the pan.
⏱ 2 min
Give the sauce mixture a quick stir (cornstarch settles), then pour it over everything in the pan. Toss rapidly to coat — the sauce should thicken and turn glossy within 30 seconds. Fold in the scallions and toss once more.
Kill the heat immediately to prevent overcooking. Transfer to a serving platter and shower with toasted sesame seeds. Serve immediately while everything is still sizzling hot and the vegetables retain their crisp-tender bite.