Chinese Mushroom Chicken
Chinese Mushroom Chicken is a delightful dish that brings the essence of Asian flavors right to your kitchen. This simple stir-fry is not only quick to prepare but is also packed with nutrients, making it a perfect weeknight dinner option. With tender chicken, earthy mushrooms, and vibrant zucchini, this recipe is both satisfying and healthy. Dive into this guide, and let’s make a delicious Chinese Mushroom Chicken that will impress your family and friends!
The Upside of Chinese Mushroom Chicken
One of the best things about Chinese Mushroom Chicken is its versatility. You can enjoy it over rice, noodles, or even on its own. The combination of chicken and vegetables not only provides a feast for the taste buds but also offers a colorful plate that is visually appealing. Plus, it’s a one-pan dish, meaning less cleanup after a delicious meal!
What We’re Using
- 10 oz (280g) boneless and skinless chicken breast: Cut into cubes for even cooking.
- 1 teaspoon cornstarch: Helps to thicken the sauce and give a glossy finish.
- 2 tablespoons oil: Use a neutral oil for sautéing.
- 5 slices ginger: Adds a fragrant, spicy kick.
- 4 oz (400g) mushroom: Cut into halves for a meaty texture.
- 8 oz (230g) zucchini: Cut into pieces for a fresh crunch.
- 1 tablespoon soy sauce: Provides a savory depth of flavor.
- 1 tablespoon oyster sauce: Enhances the umami flavor profile.
- 1 teaspoon sugar: Balances the savory elements.
- 3 dashes white pepper: Adds a mild heat.
- 1/8 teaspoon sesame oil: For a nutty finish.
- 2 tablespoons water: Helps in creating the sauce.
- 1 teaspoon cornstarch: For thickening the sauce.
- Salt to taste: Enhances all the other flavors.
What’s in the Gear List
- Wok or Large Skillet: Ideal for stir-frying ingredients quickly.
- Cutting Board and Knife: For preparing your vegetables and chicken.
- Measuring Spoons: To ensure precise measurements of sauces and spices.
- Spatula or Wooden Spoon: For tossing the ingredients in the pan.
Chinese Mushroom Chicken: Step-by-Step Guide
Step 1: Preparation
Start by preparing all your ingredients. Cut the chicken breast into cubes, slice the ginger, halve the mushrooms, and cut the zucchini into bite-sized pieces. Having everything ready will streamline the cooking process.
Step 2: Marinate the Chicken
In a bowl, mix the cubed chicken with 1 teaspoon of cornstarch and a pinch of salt. This will help tenderize the chicken and create a nice coating.
Step 3: Heat the Oil
In your wok or skillet, heat 2 tablespoons of oil over medium-high heat. Once hot, add the ginger slices. Sauté for about 30 seconds or until fragrant.
Step 4: Cook the Chicken
Add the marinated chicken to the pan. 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.
Step 5: Sauté the Vegetables
In the same pan, add the mushrooms and zucchini. Sauté for 3-4 minutes until they are tender but still crisp.
Step 6: Combine Ingredients
Return the cooked chicken to the pan. Add the soy sauce, oyster sauce, sugar, white pepper, sesame oil, and water. Stir to combine everything evenly.
Step 7: Thicken the Sauce
Mix 1 teaspoon of cornstarch with a little water to create a slurry. Pour this into the pan and stir. Cook for another minute or until the sauce thickens to your desired consistency.
Step 8: Taste and Adjust
Taste your dish and add salt as needed. The balance of flavors should be savory, slightly sweet, and a bit spicy.
Step 9: Serve
Remove from heat and serve your Chinese Mushroom Chicken over a bed of rice or noodles. Garnish with chopped green onions or sesame seeds if desired.
Seasonal Ingredient Swaps
- Chicken: Substitute with tofu for a vegetarian option.
- Mushrooms: Use bok choy or snow peas for a different texture.
- Zucchini: Swap with bell peppers or broccoli for variety.
- Ginger: Fresh ginger can be replaced with ground ginger, but use less.
What Not to Do
- Avoid overcrowding the pan while cooking the chicken; this can lead to steaming instead of searing.
- Don’t skip the cornstarch coating, as it helps achieve the perfect texture.
- Be cautious with salt; always taste as you go to prevent over-salting.
- Don’t rush the cooking process; allow the chicken and vegetables time to develop flavor.
Store, Freeze & Reheat
The Chinese Mushroom Chicken can be stored in an airtight container in the refrigerator for up to 3 days. If you want to freeze it, let it cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm in a pan on low heat, adding a splash of water if necessary to rehydrate the sauce.
Reader Q&A
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before marinating and cooking. This ensures even cooking and proper flavor absorption.
What can I serve with Chinese Mushroom Chicken?
This dish pairs beautifully with steamed rice, fried rice, or even noodles. You can also serve it alongside a fresh salad or steamed vegetables for a complete meal.
Can I make this dish spicy?
Absolutely! You can add chili flakes or a drizzle of sriracha to the sauce for an added kick. Adjust the amount according to your heat preference.
How do I make this dish gluten-free?
To make Chinese Mushroom Chicken gluten-free, simply substitute regular soy sauce with tamari or a gluten-free soy sauce alternative. Check the oyster sauce as well to ensure it’s gluten-free.
One Pan, More Ideas
- Teriyaki Chicken: A sweet and savory dish that’s perfect for any night of the week.
- Szechuan Tofu: A spicy vegetarian alternative that packs a punch.
- Chicken Stir-Fry: A classic recipe with a variety of vegetables.
- Vegetable Fried Rice: The perfect accompaniment to any stir-fry dish.
Final Thoughts
Chinese Mushroom Chicken is a fantastic recipe that showcases the deliciousness of stir-fry cooking. With minimal ingredients, you can create a meal that is full of flavor and nutrition. Whether you are looking for a quick dinner option or something to impress guests, this dish is sure to please. So grab your ingredients, fire up that pan, and enjoy the delightful experience of homemade Chinese Mushroom Chicken!
Chinese Mushroom Chicken
Ingredients
Equipment
Method
- Start by preparing all your ingredients. Cut the chicken breast into cubes, slice the ginger, halve the mushrooms, and cut the zucchini into bite-sized pieces. Having everything ready will streamline the cooking process.
- In a bowl, mix the cubed chicken with 1 teaspoon of cornstarch and a pinch of salt. This will help tenderize the chicken and create a nice coating.
- In your wok or skillet, heat 2 tablespoons of oil over medium-high heat. Once hot, add the ginger slices. Sauté for about 30 seconds or until fragrant.
- Add the marinated chicken to the pan. 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 mushrooms and zucchini. Sauté for 3-4 minutes until they are tender but still crisp.
- Return the cooked chicken to the pan. Add the soy sauce, oyster sauce, sugar, white pepper, sesame oil, and water. Stir to combine everything evenly.
- Mix 1 teaspoon of cornstarch with a little water to create a slurry. Pour this into the pan and stir. Cook for another minute or until the sauce thickens to your desired consistency.
- Taste your dish and add salt as needed. The balance of flavors should be savory, slightly sweet, and a bit spicy.
- Remove from heat and serve your Chinese Mushroom Chicken over a bed of rice or noodles. Garnish with chopped green onions or sesame seeds if desired.
Notes
- For a vegetarian option, substitute chicken with tofu.
- Consider using bok choy or snow peas in place of mushrooms for varied texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
