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Mushroom Chicken - Mushroom chicken is a simple Chinese recipe with mushroom, chicken and zucchini stir-fried in a simple brown sauce. Easy and tasty mushroom chicken recipe.
As much as I love cooking, I don’t—and can’t—cook every day. If you are a home cook, I am sure you understand what I mean.
Some days, you wake up, open the refrigerator, look at the ingredients you have, and your mind just goes blank.
You either feel like you run out of cooking ideas, don’t know what to cook, don’t feel motivated to cook, or simply don’t want to cook.
It happens to me a lot and that’s when I go to the hot food section of Asian grocery stores and buy pre-cooked food.
If you live in California, there are plenty of such establishments, where you can get various types of Chinese, Taiwanese, Korean, Vietnamese, or Thai dishes.
The offerings depend on the type of Asian grocery store you go to. I love Chinese food so I usually go to Chinese grocery store to get them.
Mushroom chicken is one of the dishes I usually get because I love both mushrooms and chicken. It’s nothing fancy, but it goes well with rice.
I also love zucchini, which adds texture and freshness to the dish. Here is my mushroom chicken recipe—a simple Chinese recipe that you can make at home.
Frequently Asked Questions
This recipe is only 350 calories per serving.
What To Serve With Chinese Mushroom Chicken
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Chinese Mushroom Chicken
Ingredients
- 10 oz (280g) boneless and skinless chicken breast, cut into cubes
- 1 teaspoon cornstarch
- 2 tablespoons oil
- 5 slices ginger, peeled
- 4 oz (400g) mushroom, cut into halves
- 8 oz (230g) zucchini, cut into pieces
Sauce:
- 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
Instructions
- Marinate the chicken with the cornstarch and set aside for 10 minutes. Mix the sauce ingredients and set aside.
- Heat a wok and add the oil. Add the ginger and stir-fry until aromatic. Add the chicken to the wok and stir-fry until it turns white. Then, add the mushrooms and zucchini and continue to stir-fry.
- Add the sauce to the wok and stir quickly until it coats the chicken, mushrooms, and zucchini nicely. Cook for 1 minute or until the chicken is cooked through. Dish out and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Good
Hello
I love this recipe for its simplicity…and i m big fan of Chinese Food…what i want to know since i m a Muslim and can’t take alcohol,is there any substitute for those dry sherry and wine?
You can skip the alcohol. :)
can I add other veg ie; carrots and onions if so when do I add them? many thanks.
Yes you can add them with the chicken.
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:)
When I see both Soy Sauce and Sugar in a sauce recipe, I usually substitute Kecap Manis. I love the rich flavor of the palm sugar in the Kecap Manis.
Of course, you can’t go wrong with kecap manis. :)
No oyster sauce what can I put instead.
You can use fish sauce or soy sauce.