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Chinese Mushroom Chicken

Mushroom Chicken


Mushroom Chicken Recipe

Serves 2 | Prep Time: 15 Minutes | Cook Time: 5 Minutes


10 oz boneless and skinless chicken breast, cut into cubes
1 teaspoon cornstarch
2 tablespoons oil
5 slices peeled ginger
4 oz mushroom, cut into halves
8 oz zucchini, cut into pieces


1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
3 dashes white pepper
1/8 teaspoon sesame oil
2 tablespoons water
1 teaspoon cornstarch
Salt, to taste


Marinate the chicken with the cornstarch. Set aside for 10 minutes. Mix the Sauce ingredients and set aside.

Heat up a wok and add the oil. Add the ginger and stir-fry until aromatic. Add the chicken into the wok and stir fry until the chicken turn white. Add the mushroom and zucchini into the wok and continue to stir-fry. Add the Sauce into the wok and do a few quick stirs until the sauce nicely coat the chicken, mushroom, and zucchini. Cook for 1 minute or until the chicken is cooked. Dish out and serve immediately.


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39 COMMENTS... read them below or add one

  1. Oh man I know exactly what you mean. There are days that I end up getting full off of potato chips because I do exactly that, open the fridge, shy away from my items and then go ponder what I want to cook. It’s a crazy world for us home cookers eh?

  2. Wu

    Oh man thanks for the recipe. One serving of this is going to last me 3-4 meals and atleast two trips to ranch 99 :) Thanks!!!

  3. Jon S.

    I’ve had success from time to time replacing Shaoxing wine with brandy. Shaoxing wine isn’t too hard to find though, and in some cases, you could even try asking your local Chinese restaurant if they’ll sell you a bottle. It’s a big tall brown bottle with a red label around it, at least the ones I’ve used look like this.

  4. Jennifer

    Your mushroom chicken recipe is amazing! I tried it out last night for dinner and I’m so glad I did and so sad I didn’t find this recipe long before.

  5. Alex

    Just made this recipe for dinner tonight. Though I’m a real novice stir-fryer, your recipe was so easy to follow that it turned out great. It was super delicious! It is one of the best Asian meals I have made so far, and definitely one of the quickest and easiest too. I can’t wait to try my hand at more of your great recipes!

  6. Cici

    I cooked this the other day and it was delicious… Thanks for the recipe.. I added soy sauce to marinate the chicken to give a little color..

  7. Lisette

    Can I just use a cooking sherry wine instead of medium dry sherry? honestly,I dont have any idea of what that medium dry sherry is and what I got on my pantry..Will there be a difference on the taste?

    Thank you and God Bless!!

  8. Tiffany

    Tried it today without the zucchini it was soooo good! I used chicken drumsticks instead worked perfectly :) Thanks for the recipe!

  9. indiemonic

    I just made this for lunch and it’s very tasty. I added a tad of dark soy at the end for color. No more takeout for me of this dish. Thanks Bee! I also bought your cookbook and tried several recipes all successful just as described — and looking forward to the second one I hope soon :-)
    More power to you. I really appreciate that most of your dishes are in small servings (2-3)

  10. GSN

    Yayyy Im so glad I found this!! :))) yer, but I don’t knw where can I find shaoxin wine here in canada… I’ve seen u using it in so many of ur post so I decided to add one into my pantry :D I don’t hav it for now though so can I sub it with like mirin of somethg? Thanks thanks thanks.

  11. Erin

    This is a WONDERFUL recipe! It is now our favorite. My husband has asked me to add it to our weekly menu! Thank you so much!

  12. Lew

    The perfect simple dish!
    I used Mirin, available at most grocery stores.
    And for some reason I was out of sugar so subbed Kekcap Manis for the soy and sugar.
    This wis my new fave all around stirfry sauce:)

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