Chicken and Mushroom Stir Fry is the quick and easy weeknight dinner of your dreams. Tender chicken, mushrooms and peppers in a flavourful Chinese style sauce. Ready in 20 minutes – it is faster than ordering a takeaway!
Easy Chicken Stir Fry
I love stir fry for a quick and easy meal. There are so many possibilities and stir fries are so great for using up whatever protein and veggies you have to hand. If you enjoy this recipe try my Chicken and Leek Stir Fry or Chilli Garlic Chicken Noodles.
This easy chicken stir fry has earthy mushrooms, sweet and crunchy bell pepper plus toasted cashew nuts for extra bite and texture (and additional nutrients). The simple savoury stir fry sauce brings it all together beautifully. I love chicken and mushroom stir fry served over fluffy rice, but it also goes great with noodles.
Ingredients
- Chicken Breast – or chicken thigh. You can easily swap for another protein like steak, pork or even prawns.
- Mushrooms – I like chestnut or cremini mushrooms, but you can use any type. Try a mix.
- Bell Pepper – sliced into thin strips.
- Onion – sliced not diced – you want nice chunky strips.
- Garlic
- Red or Green Chilli – just omit of you don’t like it too spicy.
- Spring or Onion (scallion/green onion) – sliced and divided into the white and green parts – the green bits are used as a garnish.
- Cashew Nuts – optional, but they add a lovely texture to the stir fry. You can swap for peanuts.
- Soy Sauce and Chinese Five Spice – to season the chicken.
- Cornflour/Cornstarch – coating the chicken in cornflour before cooking seals in the juices keeping it from getting tough or dry when cooked.
- Stir Fry Sauce – a simple mix of soy sauce, rice vinegar, brown sugar, sesame oil and white pepper.
- Oil for Frying – a neutral oil like groundnut or vegetable.
Serving and Storing
I love my chicken mushroom stir fry served over fluffy steamed rice, but it goes just as well with noodles or fried rice.
The beauty of a stir fry is how easily you can customise it. Swap the bell pepper for broccoli, baby corn or sugar snap peas.
Use a different protein – try strips of pork or beef or some juicy prawns. Try tofu for a vegetarian stir fry.
Chicken and Mushroom Stir Fry is really best eaten freshly cooked.
Tips for the Best Stir Fry
- Have all your ingredients prepped and ready before you start cooking – stir fry is designed to be cooked quickly over high heat.
- Ingredients should be at room temperature when you start cooking – allow meat to sit outside the fridge for at least 20 minutes before you start cooking (use this time to marinade.)
- Use a big enough wok or pan – the veggies need space to cook to avoid getting soggy. Cook in batches if necessary and combine everything at the end.
- Keep stirring!
More Easy ‘Fakeaway’ Recipes:
- Teriyaki Salmon Noodles
- Asian Pork Meatballs with Pickled Slaw
- Salmon Egg Fried Rice
- Easy Prawn Jalfrezi
- Smoked Sausage Fried Rice
I hope you like this recipe as much as I do!
Don’t forget to rate the recipe and leave a comment if you make it to let me know what you think. Your feedback is really important and helps me keep making recipes you love!
Chicken and Mushroom Stir Fry
Equipment
- Wok or large frying pan
Ingredients
- 2 chicken breast about 300g
- 250 grams mushrooms 2 1/2 cups, sliced
- 1 bell pepper sliced
- 1 onion sliced
- 2 spring onions sliced and divided white and green parts
- 2 cloves garlic sliced
- 1 chilli diced, optional
- 1 tsp dark soy
- 1 tsp chinese 5 spice
- 1 tbsp cornflour/cornstarch
- 2 tbsp cashews optional
- 2 tbsp vegetable or groundnut oil
Stir Fry Sauce
- 2 tbsp light soy
- 1 tbsp dark
- 1 tbsp rice vinegar
- 1 tsp brown sugar
- 1 tsp sesame oil
- ¼ tsp white pepper
Instructions
- If using, toast the cashews in dry wok or pan over a medium heat for 2-3 minutes then set aside.
- To make the stir fry sauce, simply combine all the ingredients in a small bowl or jug and whisk together.
- Slice the chicken and season with the dark soy and five spice. Sprinkle over the cornflour and toss to coat.
- Heat half the oil in a wok or pan and fry chicken for 3-4 minutes until just cooked. Remove from the wok and set aside.
- Add the rest of the oil to the wok and when hot (it will heat very quickly) add the onions and white part of the spring onions to the wok and stir fry 1-2 minutes.
- Add the peppers, mushrooms, chilli and garlic and stir fry another 2-3 minutes. Use a high heat – the vegetables should be just beginning to brown.
- Add the chicken and cashews back into the wok and pour in sauce, stirring to combine. Cook for a minute to just warm the sauce through.
- Serve over rice or noodles and garnish with toasted sesame seeds and the sliced green parts of the spring onion.
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