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Chicken and Mushroom Stir-Fry
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Chicken and Mushroom Stir-Fry
Indulge in the savory flavors of this Chicken and Mushroom Stir-Fry, a classic dish that combines the tender bite of chicken breast with the earthy taste of sautéed mushrooms. This recipe is perfect for a quick and easy dinner, with a balance of protein, vegetables, and aromatics that will leave you wanting more. The dish is cooked in a wok, allowing for a crispy texture on the bottom and a juicy interior. Serve with steamed rice or noodles for a complete meal.
Time Cook
15
Level
Beginner
Calories
420
Allergens
Soy, Gluten
Ingredients
1 lb
Chicken Breast
140 Calories
2 cups
Mushrooms
50 Calories
1 cup
Snow Peas
60 Calories
1 cup
Carrots
45 Calories
1/4 cup
Scallions
20 Calories
2 tbsp
Soy Sauce
10 Calories
1 tbsp
Vegetable Oil
120 Calories
2 cloves
Garlic
10 Calories
1 inch
Ginger
10 Calories
1 tsp
Sesame Seeds
10 Calories
Step-by-Step Instructions
1
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the chicken breast and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the wok and set aside.
2
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the mushrooms and cook until they release their moisture and start to brown, about 3-5 minutes.
3
Add the snow peas, carrots, and scallions to the wok. Cook until the vegetables are tender-crisp, about 2-3 minutes.
4
Add the cooked chicken back to the wok, along with the soy sauce, garlic, and ginger. Stir-fry everything together for about 1-2 minutes, until the chicken is coated in the sauce.
5
Serve the Chicken and Mushroom Stir-Fry hot, garnished with toasted sesame seeds and a sprinkle of soy sauce. Enjoy!
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Where cooking meets life and technology.
© 2025 Cooklaif