Chicken and Mushroom Stir-Fry

About the dish

Stir-fried dishes are a cornerstone of Chinese cuisine, loved for their versatility—you can mix and match any proteins and vegetables—and their speed, often taking just minutes to cook.

Today’s method, Chicken and Mushroom Stir-Fry (Mó Gū Jī Piàn / 蘑菇鸡片), is a delicious jiā cháng cài/家常菜—a home-style dish that frequently appears in our Red House. It features tender, juicy slices of chicken paired with earthy mushrooms, all brought together by a rich, umami-packed sauce.

While it may not be as bold in flavor as Kung Pao Chicken or as colorful as Chicken Chop Suey, its simplicity and comforting warmth always win my heart.

Top Tips

- Slice the chicken across the grain for tenderness - Cook the meat and vegetables separately

- Control the heat when thickening the sauce To cook this dish, here are the elements you need:

- Soy sauce, both the light and dark versions - Black pepper, or white pepper

- Cornstarch, for tenderizing the meat and thickening the sauce 🌟 Substitutes: I use button mushrooms as they’re the most common type. Other mushrooms work well too, such as fresh shiitake, oyster, or king oyster mushrooms.

Cooking procedure

Step 1: Prepare the elements First, cut the chicken breasts into thin slices against the grain.

In a bowl, mix and rub the meat with cornstarch, salt, and a little water until no liquid remains. Add a small amount of oil to coat the chicken and lock in the moisture. After cleaning the mushrooms, slice them—stems included if they look fresh.

In a small bowl, mix light soy sauce, dark soy sauce, oyster sauce, cornstarch, ground black pepper, and sugar with a bit of water. Once well combined, stir in the sesame oil. If using a carbon steel or cast iron wok/skillet, heat it empty over high heat until very hot, then add oil (If using non-stick cookware, add the oil first, then heat it up).

Put in the sliced chicken and spread the pieces out so they sear evenly and quickly. As soon as the bottom side begins to brown, flip and toss until most of the meat has lost its pink color.

Transfer the seared chicken to a plate for later use. 🌟 NOTE: For optimal tenderness, be careful not to overcook the chicken.

Remember that thin slices of chicken cook quickly and will return to the wok for further cooking in later steps. Step 3: Stir-fry the mushrooms

Add a little more oil to the wok. First, sizzle the garlic slices to infuse the oil until they become golden on the edge.

Then, stir in the sliced mushrooms and fry them over high heat until they just begin to sweat. Return the chicken to the wok and reduce the heat to the lowest setting (see note below), then pour in the well-stirred sauce mixture.

Toss as the sauce thickens. As soon as it’s thick enough to thinly coat the spatula, remove the wok from the heat.

Stir in the chopped scallions, then dish out to serve. 🌟 NOTE: If you’re using an electric cooker that doesn’t reduce heat instantly, remove the wok from the burner before pouring in the sauce.

To control the heat, simply move the wok on and off the burner as needed.

How to serve

Since cooked mushrooms release moisture over time, the dish can start to look a bit watery if it sits too long. I recommend serving it right away—paired with steamed rice and a few other proteins or vegetable dishes—for a more complete and satisfying meal.

Q: How to avoid sticking when stir-frying? A: To prevent sticking, make sure the wok is scalding hot, but the oil isn’t too hot when adding components.

This helps create a non-stick effect without burning the food. In short, heat the empty wok first, then add oil and start cookery.