30-Minute Weeknight Chicken and Mushroom Stir-Fry 🍄🍗⏱️
1. Introduction
If you’re searching for a quick chicken stir-fry recipe that combines tender chicken with earthy mushrooms, then this 30-Minute Weeknight Chicken and Mushroom Stir-Fry is your perfect solution. Designed for busy weeknights, this delicious dish offers a healthy, flavorful, and fast meal that everyone will love. Whether you’re a beginner cook or a seasoned chef, you’ll find this recipe simple to prepare and incredibly satisfying. Plus, it can be customized with your favorite vegetables or served over rice or noodles for a complete meal.
2. Ingredients for Chicken and Mushroom Stir-Fry
- 1 lb boneless, skinless chicken breasts or thighs, sliced into thin strips
- 8 oz fresh mushrooms, sliced
- 2 tablespoons vegetable oil or sesame oil
- 3 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 bell pepper, sliced (optional but recommended for color and flavor)
- 3 tablespoons soy sauce or tamari for a gluten-free option
- 1 tablespoon oyster sauce or hoisin sauce (optional for added flavor)
- 1 teaspoon freshly grated ginger
- 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)
- Sesame seeds and chopped green onions for garnish
3. Step-by-Step Instructions for Chicken and Mushroom Stir-Fry
Preparing the Ingredients
Start by slicing your chicken into thin strips, cleaning and slicing the mushrooms, and prepping the other vegetables. Having everything ready makes the cooking process smoother and faster.
Cooking the Chicken
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove from the skillet and set aside.
Sautéing the Vegetables
In the same skillet, add the remaining oil. Toss in the garlic, ginger, onion, and bell pepper (if using), and sauté for about 2-3 minutes until fragrant and slightly tender. Add the sliced mushrooms and cook for another 3-4 minutes until they release their moisture and soften.
Combining and Finishing the Stir-Fry
Return the cooked chicken to the skillet. Stir in the soy sauce, oyster sauce (if using), and a sprinkle of sesame seeds. Mix the cornstarch slurry into the skillet to thicken the sauce slightly. Cook for another 2 minutes, ensuring everything is well coated and heated through. Adjust seasonings to taste.
4. Storage Tips for Chicken and Mushroom Stir-Fry
Allow the stir-fry to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. To reheat, microwave in short bursts until hot, or reheat in a skillet over medium heat. This dish can also be frozen for up to 2 months for future quick meals.
5. Serving Suggestions for Your Quick Chicken Stir-Fry
This 30-Minute Weeknight Chicken and Mushroom Stir-Fry is perfect served over steamed rice, quinoa, or noodles. Adding a side of steamed vegetables or a fresh zesty citrus shrimp salad can elevate your meal. Garnish with chopped green onions or a sprinkle of sesame seeds for extra flavor and presentation.
6. Tips to Make Your Stir-Fry Even Better
- Use thinly sliced chicken for faster cooking and tender results.
- Swap the mushrooms for broccoli, snap peas, or carrots to vary your vegetables.
- Create a more intense flavor by marinating the chicken in soy sauce and garlic for 15 minutes before cooking.
7. Variations and Substitutions
If you’re looking for alternatives, try substituting chicken with pork or shrimp. For a vegetarian version, replace the chicken with tofu or tempeh, and use vegetable broth instead of chicken broth if you prefer a saucier dish. Remember, customizing your stir-fry ensures it fits your dietary needs and tastes.
8. Frequently Asked Questions about Chicken and Mushroom Stir-Fry
Can I use frozen mushrooms?
Yes, you can use frozen mushrooms, but make sure to thaw and drain excess moisture to prevent the stir-fry from becoming watery.
How do I make this recipe gluten-free?
Replace soy sauce with tamari and ensure all other ingredients like oyster sauce are gluten-free. Check labels for any hidden gluten sources.
How long does it take to prepare?
This 30-Minute Weeknight Chicken and Mushroom Stir-Fry can be prepared and cooked within approximately 30 minutes, making it perfect for busy evenings.
9. Conclusion
This Chicken and Mushroom Stir-Fry is a quick, healthy, and versatile dish that is ideal for weeknights. With simple ingredients, fast cooking, and endless customization options, you can enjoy a delicious meal without spending hours in the kitchen. For more exciting chicken recipes, visit our chicken collection. Create this vibrant stir-fry tonight and enjoy a wholesome dinner in no time!
Kitchen tools that you might need for this recipe
- Wok or large skillet: A high-quality wok or skillet can make stir-frying easier by providing even heat and ample space for tossing ingredients.
- Sharp chef’s knife: For slicing chicken, mushrooms, and vegetables quickly and uniformly, a sharp knife is essential.
- Measuring spoons and cups: Proper measurement ensures the perfect balance of flavors in your stir-fry.
- Stir-fry spatula: A wide spatula helps toss and turn ingredients effortlessly during cooking.
30-Minute Weeknight Chicken and Mushroom Stir-Fry
Quick and easy 30-Minute Weeknight Chicken and Mushroom Stir-Fry packed with tender chicken, earthy mushrooms, and vibrant vegetables. Perfect for busy weeknights, this healthy stir-fry is a fast, flavorful, and customizable meal that you can prepare in just half an hour. Ideal for quick dinners, family-friendly, and adaptable with your favorite vegetables or served over rice or noodles.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, sliced into thin strips
- 8 oz fresh mushrooms, sliced
- 2 tablespoons vegetable oil or sesame oil
- 3 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 bell pepper, sliced (optional but recommended for color and flavor)
- 3 tablespoons soy sauce or tamari for a gluten-free option
- 1 tablespoon oyster sauce or hoisin sauce (optional for added flavor)
- 1 teaspoon freshly grated ginger
- 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)
- Sesame seeds and chopped green onions for garnish
Instructions
- Start by slicing your chicken into thin strips, cleaning and slicing the mushrooms, and prepping the other vegetables. Having everything ready makes the cooking process smoother and faster.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the remaining oil. Toss in the garlic, ginger, onion, and bell pepper (if using), and sauté for about 2-3 minutes until fragrant and slightly tender. Add the sliced mushrooms and cook for another 3-4 minutes until they release their moisture and soften.
- Return the cooked chicken to the skillet. Stir in the soy sauce, oyster sauce (if using), and a sprinkle of sesame seeds. Mix the cornstarch slurry into the skillet to thicken the sauce slightly. Cook for another 2 minutes, ensuring everything is well coated and heated through. Adjust seasonings to taste.
Notes
- Use thinly sliced chicken for faster cooking and tender results.
- Swap the mushrooms for broccoli, snap peas, or carrots to vary your vegetables.
- Create a more intense flavor by marinating the chicken in soy sauce and garlic for 15 minutes before cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Healthy, Nut-Free
Nutrition
- Serving Size: 1 plate (about 1/4 of the recipe)
- Calories: 350 kcal Kcal
- Sugar: 5 g
- Sodium: 950 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 70 mg