Chicken and Mushroom Stir-Fry with Garlic Soy Glaze is a delightful dish that brings a burst of flavor to your dinner table. This vibrant stir-fry is not just a feast for the eyes but also a quick and easy meal that the whole family will love. With tender chicken, fresh vegetables, and a savory garlic soy glaze, it’s a winning combination of taste and texture that makes dinner enjoyable and satisfying.

Why Make This Recipe

There are endless reasons to whip up this Chicken and Mushroom Stir-Fry. Not only is it a quick meal option that can be prepared in under 30 minutes, but it’s also incredibly versatile. The rich garlic soy glaze enhances the flavors of the chicken and vegetables, creating a well-balanced dish that’s packed with umami. Plus, using fresh ingredients means you’re giving your body a nutritional boost! Whether you’re hosting a busy weeknight dinner or meal prepping for the week ahead, this recipe checks all the boxes while pleasing even the pickiest eaters.

How to Make Chicken and Mushroom Stir-Fry with Garlic Soy Glaze

Ingredients:

1 lb chicken breast or thighs, thinly sliced
2 tbsp vegetable oil (or sesame oil)
1 cup mushrooms, sliced (button or shiitake work well)
1 medium onion, sliced
2 cloves garlic, minced
1 red bell pepper, sliced (optional)
2 tbsp sesame seeds (for garnish, optional)
3 tbsp soy sauce
2 tbsp oyster sauce (optional, for extra flavor)
1 tbsp honey or brown sugar
1 tbsp rice vinegar
1 tsp sesame oil
2 tsp cornstarch (for thickening)
1/4 cup water or chicken broth

Directions:

In a bowl, combine the sliced chicken with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. Toss to coat the chicken evenly. Let it marinate for about 10 minutes.
In a small bowl, whisk together the remaining soy sauce, oyster sauce (if using), honey, rice vinegar, sesame oil, cornstarch, and water (or chicken broth). Set aside.
Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Add the marinated chicken and stir-fry for about 5-7 minutes until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of oil. Add the sliced mushrooms and onions. Stir-fry for about 3-4 minutes until the mushrooms are tender and the onions are slightly caramelized. Add the minced garlic and cook for an additional 1 minute until fragrant.
Return the cooked chicken to the pan with the mushrooms and onions. Pour the prepared garlic soy glaze over the chicken and vegetables. Stir well to coat everything in the sauce. Allow the sauce to simmer for 2-3 minutes until it thickens.
Serve the Chicken and Mushroom Stir-Fry hot over steamed rice or noodles. Garnish with sesame seeds and green onions for extra flavor and texture.

How to Serve Chicken and Mushroom Stir-Fry

Serving Chicken and Mushroom Stir-Fry is easy and delightful. Pair it with a side of fluffy steamed jasmine rice or your favorite noodles for a complete meal. For those who love a bit of crunch, a light sprinkle of sesame seeds and some sliced green onions will enhance the dish’s appearance and texture. It’s a perfect dish for family dinners or gatherings, ensuring everyone leaves the table satisfied.

How to Store Chicken and Mushroom Stir-Fry

If you have leftovers (which is rare!), you can store your Chicken and Mushroom Stir-Fry in an airtight container in the refrigerator. It will keep well for up to 3 days. To reheat, simply warm it in a pan over medium heat or in the microwave until heated through. If you’d like to freeze it, consider omitting the rice or noodles until you’re ready to serve. Frozen stir-fry can last for up to 2 months and is great for a quick meal later on.

Tips to Make Chicken and Mushroom Stir-Fry

Prep Ahead: Marinate the chicken and chop your veggies ahead of time to make cooking even more convenient.
Adjust the Heat: If you like more heat, add some crushed red pepper flakes or a splash of chili sauce to the garlic soy glaze.
Fresh Ingredients: Use fresh vegetables for the best flavor and texture. You can also toss in some broccoli, snap peas, or carrots for added color and nutrients.

Variation

Feel free to customize this stir-fry with your favorite proteins or vegetables! Substitute the chicken with beef, shrimp, or tofu for a different twist. You can also mix in seasonal vegetables or whatever you have on hand, making it a versatile dish for any occasion.

FAQs

1. Can I use frozen chicken or mushrooms for this stir-fry?
Yes, but it’s best to thaw the chicken and mushrooms beforehand to ensure even cooking. Fresh ingredients will yield the best flavor and texture, though!

2. Is this dish gluten-free?
To make this recipe gluten-free, use tamari instead of soy sauce and ensure the oyster sauce is gluten-free.

3. Can I use other vegetables in this recipe?
Absolutely! Feel free to add bell peppers, snow peas, broccoli, or bok choy. Just adjust the cooking time according to the type and quantity of veggies you use.

Chicken and Mushroom Stir-Fry

This vibrant Chicken and Mushroom Stir-Fry with Garlic Soy Glaze is a quick and flavorful meal, packed with tender chicken, fresh vegetables, and a savory garlic soy glaze that the whole family will love.

Prep Time 10

Cook Time 15

Total Time 25

Serving Size servings

Ingredients

For the stir-fry

1 lb chicken breast or thighs, thinly sliced
1 cup mushrooms, sliced (button or shiitake work well)
1 medium onion, sliced
2 cloves garlic, minced
1 red bell pepper sliced (optional)

For the sauce

3 tbsp soy sauce
2 tbsp oyster sauce (optional) for extra flavor
1 tbsp honey or brown sugar
1 tbsp rice vinegar
1 tsp sesame oil
2 tsp cornstarch for thickening
1/4 cup water or chicken broth

For cooking

2 tbsp vegetable oil (or sesame oil)

For garnish

2 tbsp sesame seeds optional

Instructions

Preparation

In a bowl, combine the sliced chicken with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. Toss to coat the chicken evenly. Let it marinate for about 10 minutes.
In a small bowl, whisk together the remaining soy sauce, oyster sauce (if using), honey, rice vinegar, sesame oil, cornstarch, and water (or chicken broth). Set aside.

Cooking

Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Add the marinated chicken and stir-fry for about 5-7 minutes until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of oil. Add the sliced mushrooms and onions. Stir-fry for about 3-4 minutes until the mushrooms are tender and the onions are slightly caramelized.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Return the cooked chicken to the pan with the mushrooms and onions. Pour the prepared garlic soy glaze over the chicken and vegetables. Stir well to coat everything in the sauce.
Allow the sauce to simmer for 2-3 minutes until it thickens.

Serving

Serve the Chicken and Mushroom Stir-Fry hot over steamed rice or noodles. Garnish with sesame seeds and green onions for extra flavor and texture.

Notes

Prep Ahead: Marinate the chicken and chop your veggies ahead of time to make cooking even more convenient. Adjust the Heat: If you like more heat, add some crushed red pepper flakes or a splash of chili sauce to the garlic soy glaze. Fresh Ingredients: Use fresh vegetables for the best flavor and texture. You can also toss in some broccoli, snap peas, or carrots for added color and nutrients.