Best Mushroom Chicken Stir Fry Recipes

CHICKEN, MUSHROOM AND ASPARAGUS STIR-FRY

Steps:

• Cook rice in water as directed on package.
• Meanwhile, in wok or 10-inch skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Add chicken strips; stir-fry 5 to 6 minutes or until no longer pink in center. Remove chicken from wok; place on plate.
• Add remaining 1 tablespoon oil to wok. Add asparagus and onion; stir-fry 3 minutes. Add mushrooms; stir-fry 3 minutes longer. Add water; cover and steam 2 to 3 minutes or until asparagus is tender.
• Meanwhile, in small bowl, mix stir-fry sauce and oyster sauce. Add sauce mixture and return chicken to wok; stir-fry about 1 minute longer or until hot.

MUSHROOM ASPARAGUS CHICKEN STIR FRY RECIPE

Steps:

• Heat stove to medium-high heat.
• Cut asparagus into 2" pieces and place in a pan or skillet.
• Chop mushrooms and place in skillet with asparagus.
• Saute in 1 Tablespoon of olive oil until asparagus goes soft.
• Set aside, and keep warm.
• Cut boneless, skinless chicken breasts. In a deep skillet combine diced chicken chunks, chicken broth, 1 Tablespoon olive oil, lemon juice, and lemon pepper.
• Cook until the chicken is cooked all the way through and there is no pink, and the juices are almost all absorbed.
• Add the vegetables into the pan with the chicken.
• Cook until the chicken is a golden brown, and everything is heated through.
• Add a dash of pepper.
• Enjoy!

CHICKEN MUSHROOM STIR-FRY

Steps:

• In a bowl, combine first six ingredients; toss with chicken. Refrigerate for 30 minutes. In a small bowl, combine the cornstarch, broth, oyster sauce and water until smooth. Set aside. , In a wok or large skillet, heat 2 tablespoons oil over medium-high. Add ginger, garlic and onions; stir-fry 1 minute. Add chicken and continue to stir-fry until the chicken is no longer pink. Remove chicken and vegetables from pan. Add remaining oil; stir-fry carrots 3 minutes or until crisp-tender. Add mushrooms and pea pods; stir-fry 1 minute. Return chicken and vegetables to pan. Stir broth mixture and pour into skillet, cook and stir until the sauce is thickened. Serve immediately.

CHICKEN, MUSHROOM, SUGAR SNAP PEAS, AND RED BELL PEPPER STIR-FRY

Steps:

• In a large bowl, whisk together the soy sauce, wine, cornstarch, ginger, and garlic.
• Stir in the chicken and let it stand at room temperature for 10 minutes.
• In a wok or large skillet over med-high heat, add 1 1/2 tablespoons of the oil.
• When the oil is hot, remove the chicken from the marinade with a slotted spoon and add it to the wok.
• Reserve the marinade.
• Stir-fry until the chicken is cooked through, 3-4 minutes.
• Transfer the chicken to a plate.
• Add the remaining 1 1/2 tablespoons oil to the wok.
• When the oil is hot, add the mushrooms, celery, sugar snap peas, bell pepper, and sliced onions and stir-fry until the vegetables are tender-crisp, about 5 minutes.
• Return the chicken to the wok along with the reserved marinade and stir-fry until heated through and the sauce is thickened, 2-3 minutes; taste and add salt/pepper or red pepper flakes, if needed.
• Sprinkle with the green onions.
• Serve immediately with the rice and additional soy sauce.

PANDA EXPRESS ZUCCHINI AND MUSHROOM CHICKEN STIR FRY

Steps:

• Toss the chicken with cornstarch.
• Heat the canola and sesame oil together in the pan.
• Add chicken and cook on medium-high until brown on both sides, about 2-3 minutes on each sides.
• Remove chicken from the pan, and turn the heat up to high.
• Add in the mushrooms and zucchini, cook until they start to brown.
• Add the garlic and ginger and cook/stir for 30 seconds.
• Cook for another 2-3 minutes as vegetable soften a little.
• Add the chicken back in and stir to coat.
• Add in the soy sauce, sugar, and wine vinegar and stir to coat.
• Serve with rice.

QUICK CHICKEN MUSHROOM AND BROCCOLI STIR-FRY

Steps:

• Heat oil in wok over medium-low heat.
• Cook chicken till golden brown.
• Add onion and garlic, continue to cook till onions carmelized. Stir frequently.
• Add mushrooms, broccoli, salt, pepper, chicken broth, and soya.
• cover, and continue to cook till vegetables tender. NOTE: Tastier if broth left over, so do not overcook, cook on lower temperature.
• Serve with a side of rice if you'd like.
• Awsome!

CHICKEN, MUSHROOM, AND ASPARAGUS STIR-FRY

Steps:

• Cook rice according to package directions.
• Let 1 tablespoon oil get hot in a large skillet or wok over medium-high heat.
• Add the chicken and stir-fry for 5-6 minutes or until chicken is not pink.
• Transfer chicken to a plate.
• Add the other tablespoon oil to skillet.
• Stir-fry asparagus, onion, and garlic for 3 minutes.
• Add mushrooms and stir fry 3 more minutes.
• Add water, cover and steam 2-3 minutes or until asparagus is tender.
• In a little bowl, mix together the stir-fry sauce and oyster sauce.
• Add sauce to skillet and also add the chicken back to the skillet.
• Stir-fry a minute or so until heated.
• Serve over hot cooked rice.

STIR FRY- CHICKEN WITH LEMON MUSHROOM GINGER SAUCE

Steps:

• Mix first 6 ingredients in a small bowl for sauce; whisk cold water and cornstarch together and add to sauce; whisk together.
• Cut chicken into strips, sprinkle with pepper.
• Heat wok over medium high heat one minute. Add oil and tilt to coat. Add chicken, stir fry 2 minutes. Add mushrooms, bell pepper and garlic, stir fry until mushrooms are browned at edges, about 3 minutes. Add sauce, cook until sauce is reduced to glaze, about 1 1/2 minutes. Mix in spinach and toss one minute.

THAI CHICKEN, MUSHROOM AND BASIL STIR-FRY

Steps:

• Cut chicken into bite-size strips, about 1/4-inch wide. Heat 1 tablespoon oil in a large nonstick frying pan set over medium-high heat. Add about half of chicken ad stir-fry until almost cooked, from 3-4 minutes. Remove to a plate. Repeat with remaining chicken, add more oil if needed. Remove to plate.
• Add remaining oil to pan, then mushroom, ginger, jalapeno, pepper, garlic, and chili flakes. Stir often until lightly browned, about 5 minutes. Stir in broth, fish sauce and sugar. When boiling, add chicken and and any juices that have collected on plate. Cook uncovered, and stirring often, just until chicken is done as you like it, or feels springy to the touch, about 2 minutes. Sti in onion and basil. Taste and add a little more fish sauce if you like.
• Spoon over rice in individual bowls.

GARLIC-MUSHROOM CHICKEN THIGH STIR-FRY

Steps:

• Combine water, brown sugar, vinegar, soy sauce, sesame oil, garlic paste, fish sauce, and oyster sauce in a bowl. Dissolve tapioca flour in soy sauce mixture to make the sauce. Set aside.
• Heat sesame oil in a large wok. Add bell pepper, mushrooms, and onion. Cook, stirring occasionally, until vegetables have softened, about 5 minutes. Add chicken and cook until chicken is no longer pink inside and juices run clear, about 5 minutes. Add sliced garlic; cook and stir until garlic is fragrant, about 1 minute. Pour in sauce. Cook and stir until sauce thickens slightly, about 5 minutes.

MUSHROOM-CHICKEN STIR-FRY

Steps:

• Combine the mushrooms and water; let stand 15 minutes. Drain, reserving liquid; set liquid and mushrooms aside. In another bowl, combine egg white, 1 teaspoon cornstarch, 1 teaspoon soy sauce and pepper; add chicken and stir to coat. Heat 2 tablespoons oil in a large skillet or wok; stir-fry chicken until no longer pink. Remove and set aside. In the same skillet, stir-fry garlic in remaining oil until browned. Add peas, celery, water chestnuts and mushrooms; stir-fry for 2 minutes. Add 1/2 cup broth and the chicken; cover and simmer for 3 minutes. Combine sugar, ginger, reserved mushroom liquid and remaining cornstarch, soy sauce and broth; stir into skillet and cook until thickened, about 4 minutes. Add pimientos. Garnish with almonds and onion.

CHICKEN, MUSHROOM AND ASPARAGUS STIR-FRY

Steps:

• Cook rice in water as directed on package.
• Meanwhile, in wok or 10-inch skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Add chicken strips; stir-fry 5 to 6 minutes or until no longer pink in center. Remove chicken from wok; place on plate.
• Add remaining 1 tablespoon oil to wok. Add asparagus and onion; stir-fry 3 minutes. Add mushrooms; stir-fry 3 minutes longer. Add water; cover and steam 2 to 3 minutes or until asparagus is tender.
• Meanwhile, in small bowl, mix stir-fry sauce and oyster sauce. Add sauce mixture and return chicken to wok; stir-fry about 1 minute longer or until hot.

AWESOME CHICKEN AND MUSHROOM STIR - FRY

Steps:

• 1. First off let me say I changed this recipe up to my liking....for starters I don't like cooked mushrooms so they were out, I didn't used zucchini either , I used broccoli and cauliflower. The taste is still the same as it is the marinade and cooking liquid that gives this stir fry its star quality. I always double or tripe these ingredients as we like to have extra sauce to drizzle over our steamed rice. I cut up all my veggies first and have it all ready. Cut up chicken, beef or pork and put in a large bowl.Mix together gingerroot, hot-pepper oil,, garlic and sesame oil (I double or triple this). Pour over meat and stir together well. Let marinate in fridge for at least 15 mins but longer if you can. I do it in the afternoon so it has a couple of hours for the flavors to really get in the meat. IN meantime mix together brown sugar, broth, soy sauce,vinegar, and cornstarch until sugar and cornstarch dissolve. (Again double or triple this if you like)Set aside. Heat a large frypan or wok over high heat. Throw in the meat with marinade and cook for 3 - 4 mins until lightly browned, stirring constantly. Stir in all the chopped veggies. Reduce heat to medioum-high and cook covered for about 5 mins or until veggies are cooked the way you like...we like crunchy....stirring occasionally. Stir in the chicken broth mixture and cherry tomatoes. Cook 3 - 4 mins or until sauce has thickened, stirring occasionally. Serve over steamed rice!!So yummy!!
• 2. Calories: 166 Protein:20 ng Carbs: 12 g Sugar: 8 g fiber : 2g Cholesterol: 44 g total fat: 4.5 g saturated: 0.5 Polyunsaturated:1.5 Monounsaturated:2.0 g sodium:123 mg

MUSHROOM GREEN BEAN CHICKEN STIR FRY

Steps:

• Heat the olive oil in a skillet over medium heat.
• Add the chicken and cook until browned.
• Add the mushrooms and green beans. Stir while cooking, until vegetables are tender and chicken is cooked through.
• Stir in the fish sauce and ginger and cook for 1 more minute.
• Stir in the sesame seeds and green onions. Serve.immediately.

KOSHER CHICKEN MUSHROOM ONION STIR-FRY

Steps:

• Combine the broth, soy sauce , potato starch, ginger, sugar and pepper and set aside.
• Stir-fry the onions for 3 minutes in 2 tablespoons oil, then set aside in a strainer.
• Stir-fry the mushrooms for 3 minutes in 2 tablespoons oil, then add to the strainer.
• Stir-fry the meat in 2 tablespoons oil until cooked thoroughly.
• Add the sauce mix and stir until thickened.
• Add back the drained onions and mushrooms.
• Serve over cooked rice.

CHICKEN, MUSHROOM AND BROCCOLI STIR FRY

Steps:

• In a medium bowl, toss chicken breast with 1/4 cup flour until evenly coated. Remove chicken to a plate (leave remaining flour in bowl) -To make the sauce: in the bowl with remaining flour, add 1 cup of chicken stock, 1/4 cup honey, 1/4 cup soy sauce, 1/2 tbsp grated ginger, 2 cloves grated garlic, 2 tsp sesame oil. Stir until smooth and set aside. Heat a large heavy bottomed skillet on medium high heat and add 1 tbsp olive oil. Once oil is hot, add chicken and spread out evenly. Stir fry for 5 minutes. Remove from heat and set aside. Add another 1 tbsp olive oil to pan. Once oil is hot add broccoli, onions, and sliced mushrooms to the pan and stir fry 4 minutes. Stir the sauce again then pour in your veggies. Bring to a boil over medium heat stirring constantly. Simmer 2 minutes or until sauce is thickened then toss in chicken and cook another 30 seconds or until heated. Serve over hot rice.

CHICKEN MUSHROOM STIR-FRY

Steps:

• Soak shiitake as package directs. Drain, squeezing out excess liquid. Remove and discard shiitake stems; thinly slice shiitake.
• Dissolve bouillon in1/2 cup hot water.
• Add 1/4 cup cold water, cornstarch, oyster and stir-fry sauces; stir until cornstarch dissolves.
• Heat large frying pan, preferably nonstick, over high heat. Lightly coat inside of pan with cooking spray. Add chicken; stir-fry 5 minutes, or until lightly browned and cooked through. Remove from pan.
• Light coat inside of same pan with cooking spray. Add carrot and pea pods; stir-fry 2 minutes.
• Add mushrooms, stir-fry 1 minute longer.
• Mix in chicken, green onions & tops, shiitake and cornstarch mixture. Cook and stir 1 minute, or until sauce boils and thickens and all is heated through.
• Serve over rice.

CHICKEN + MUSHROOM STIR FRY

Steps:

• Place the chicken in a bowl and add olive oil, 1 tablespoon honey, 2 1/2 tablespoons soy sauce, 1 clove minced garlic, and black pepper. Mix until strips are evenly coated. Cover and marinate in fridge (for best result, marinate for 4-6 hours).
• Make a glaze for the mushrooms by whisking together 1/4 cup of the stock, 1 tablespoon honey, and 1 teaspoon soy sauce in a bowl and set aside.
• Make a sauce for the stir fry by whisking together the remaining stock, soy sauce, honey, and vinegar in a bowl and set aside.
• Place 1 tablespoon of cooking oil in a large skillet over high heat. Add the chicken, stirring occasionally until cooked, about 8-10 minutes. When the center of the thick parts of the strips are no longer pink, take off the heat and set aside.
• Place 1 tablespoon of cooking oil in a separate large skillet or a wok over high heat. When the oil starts shimmering, add the mushrooms and toss. Allow the mushrooms to cook for a few minutes until they start to squeak. When they do add the glaze. Allow the glaze to boil off, stirring occasionally, about 5-6 minutes. When barely any more liquid remains take the mushrooms off the heat and set them aside in a bowl.
• Reduce the heat to medium and add the remaining 2 tablespoons of oil. Add the garlic, ginger, and chilies and cook until fragrant, about 30 seconds.
• Add the green onion, onion, and bell pepper and toss for about 30 more seconds. Add the snow peas and carrot and toss for about 30 more seconds.
• Increase heat to high. Add the sauce and allow the mixture to come to a boil. Add the chicken and mushrooms back to the mixture and cook for about 30 more seconds. Take off the heat.