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Homemade Chinese Mushroom Chicken photo

Chinese Mushroom Chicken

This Chinese Mushroom Chicken is a quick, healthy delight! Juicy chicken, earthy mushrooms, and crisp zucchini come together in a savory sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 10 oz boneless and skinless chicken breast cut into cubes
  • 1 teaspoon cornstarch
  • 2 tablespoons oil
  • 5 slices ginger peeled
  • 4 oz mushrooms 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
  • to taste Salt

Equipment

  • Wok or large skillet
  • Spatula
  • Measuring spoons and cups
  • Cutting board and knife

Method
 

Preparation Steps
  1. Start by placing the cubed chicken breast in a bowl. Sprinkle with 1 teaspoon of cornstarch and a pinch of salt. This will help to tenderize the chicken and create a nice coating when cooked.
  2. In a wok or large skillet, heat 2 tablespoons of oil over medium-high heat. Once the oil is hot, add the chicken cubes and stir-fry until they are browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
  3. In the same pan, add the slices of ginger and sauté them for about 1 minute until fragrant. This will infuse the oil with a lovely ginger flavor.
  4. Next, add the halved mushrooms and zucchini pieces to the pan. Stir-fry for about 3-4 minutes, or until the mushrooms are tender and the zucchini is bright in color yet still crisp.
  5. In a small bowl, mix together 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sugar, 3 dashes of white pepper, 1/8 teaspoon of sesame oil, and 2 tablespoons of water. Stir until combined.
  6. Return the cooked chicken to the pan with the vegetables. Pour the sauce over the chicken and vegetables, tossing everything together to ensure an even coating. Cook for an additional 2-3 minutes.
  7. Mix 1 teaspoon of cornstarch with a tablespoon of water to create a slurry. Pour this mixture into the pan and stir until the sauce thickens slightly, about 1 minute.
  8. Taste the dish and adjust the seasoning with salt if necessary. Serve your Chinese Mushroom Chicken immediately, garnished with additional sesame oil if desired.

Notes

  • Feel free to swap out vegetables based on what you have on hand.
  • For added spice, include crushed red pepper flakes to the sauce.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.