Stir-Fried Chicken Breast with Mushrooms

Chinese Stir-Fried Chicken Breast with Mushrooms 

Introduction

Stir-Fried Chicken Breast with Mushrooms, known in Chinese as Bao Chao Kou Mo Ji Xiong Rou , is a light and delicious everyday dish. It combines tender chicken with the rich umami of mushrooms, stir-fried over high heat to lock in the flavors. This dish is nutritious, high in protein, and low in fat — perfect for a balanced meal.

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Ingredients

• 250g (about 9 oz) chicken breast

• 150g (about 5 oz) fresh button mushrooms or oyster mushrooms

• ½ green bell pepper (optional, for color)

• ½ onion, sliced

• 2 cloves garlic, minced

• 3 slices ginger

• 1 tablespoon cooking oil

For the Marinade:

• 1 tablespoon light soy sauce

• 1 teaspoon Shaoxing wine (or dry sherry)

• ½ teaspoon cornstarch

• ½ teaspoon salt

• A pinch of white pepper

For the Sauce:

• 1 tablespoon light soy sauce

• ½ tablespoon oyster sauce

• ½ teaspoon sugar

• 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)

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Instructions

Step 1: Prepare the Chicken

1. Slice the chicken breast thinly against the grain.

2. In a bowl, combine the chicken with soy sauce, Shaoxing wine, cornstarch, salt, and white pepper.

3. Mix well and marinate for 10–15 minutes to tenderize the meat.

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Step 2: Prepare the Vegetables

1. Clean the mushrooms and slice them evenly.

2. Slice the onion and bell pepper into strips.

3. Mince garlic and slice the ginger.

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Step 3: Stir-Fry the Chicken

1. Heat a wok or deep frying pan over high heat.

2. Add 1 tablespoon of oil and swirl it around the pan.

3. Add the marinated chicken and quickly stir-fry for 1–2 minutes until it turns white on the outside (not fully cooked).

4. Remove the chicken from the wok and set aside.

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Step 4: Stir-Fry the Vegetables

1. In the same wok, add a little more oil if needed.

2. Add the ginger and garlic, stir-fry until fragrant.

3. Add the onions and mushrooms, and stir-fry for 2–3 minutes until the mushrooms release their juices.

4. Add the green pepper and continue to stir-fry for another minute.

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Step 5: Combine and Season

1. Return the chicken to the wok.

2. Pour in the sauce mixture (soy sauce, oyster sauce, sugar, and cornstarch slurry).

3. Stir well over medium-high heat until everything is evenly coated and the sauce slightly thickens.

4. Taste and adjust seasoning if necessary.

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Step 6: Serve

Transfer the stir-fried chicken and mushrooms to a plate and serve hot.
This dish pairs perfectly with steamed rice or noodles for a complete meal.

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Tips

• Stir-fry over high heat to keep the chicken tender and prevent overcooking.

• Do not overcrowd the pan; cook in batches if necessary.

• You can add other vegetables such as carrots or baby corn for more color and texture.