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A vibrant stir-fry featuring golden-brown chicken pieces and sliced mushrooms coated in glossy sauce, served on a white plate with colorful vegetable garnishes and a hint of green herbs, capturing a quick, wholesome meal.

30-Minute Weeknight Chicken and Mushroom Stir-Fry

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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

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  • Author: Serena Miller
  • 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

Find it online: https://www.serenarecipes.com/30-minute-weeknight-chicken-and-mushroom-stir-fry/