Chicken and Mushroom Stir-Fry
A quick and delicious Chicken and Mushroom Stir-Fry that combines tender chicken thighs and earthy mushrooms in a savory sauce, perfect for busy weeknights.
Ingredients
For the chicken
- 2 lbs boneless skinless chicken thighs juicy and tender
- 1/2 cup cornstarch for a crispy coating
- 1 tablespoon low-sodium soy sauce for marination
- 1/3 cup low-sodium soy sauce for sauce
- 1 teaspoon kosher salt to enhance flavors
- 1 teaspoon ground black pepper for a hint of spice
For stir-frying
- 4-5 tablespoons vegetable oil for frying
- 12 oz mixed mushrooms thinly sliced (shiitakes, oysters, cremini, button, etc.)
- 1 small bunch green onions sliced into 1-inch pieces
- 3 medium cloves garlic minced
- 1 teaspoon grated fresh ginger for warmth
For sauce
- 1 tablespoon light brown sugar to balance flavors
- 1 tablespoon sesame oil for nutty essence
- 1 tablespoon oyster sauce for umami touch
- 2 tablespoons rice grape juice vinegar for tangy kick
For serving
- to taste coarsely-ground black pepper
- to taste kosher salt
- steamed rice for serving
Instructions
Preparation
- Toss the chicken thighs in cornstarch, soy sauce, kosher salt, and ground black pepper until well coated.
- Heat vegetable oil in a large skillet over medium-high heat.
Cooking
- Sear the chicken until golden brown, approximately 4-5 minutes per side, then remove and set aside.
- In the same pan, add the remaining vegetable oil and the assorted mushrooms and green onions, cooking for 2-4 minutes until tender.
- Add the minced garlic and grated ginger, cooking for an additional minute.
- Whisk together the remaining soy sauce, light brown sugar, sesame oil, oyster sauce, and rice grape juice vinegar.
- Return the chicken to the pan, pour the sauce over everything, and toss together for 2-3 minutes until the sauce thickens.
- Adjust seasoning with kosher salt and coarsely-ground black pepper to taste, and serve over steamed rice.
Notes
For enhanced flavors, consider marinating the chicken in soy sauce and ginger for an hour. For a thicker sauce, dissolve a tablespoon of cornstarch in a splash of water and stir it in during the final cooking phase. This will give your sauce a glossy finish.