Introduction
Mushroom Chicken is the ultimate weeknight comfort meal. This classic dish, popular across various Asian and Western cuisines, marries tender, marinated chicken pieces with the deep, earthy flavor of sautéed mushrooms, all coated in a savory, slightly glossy sauce. It’s quick, satisfying, and far healthier than takeout. The magic lies in the simple technique of searing the chicken first and then allowing the mushrooms to release their umami-rich juices into the velvety sauce, making it a guaranteed family favorite.
Ingredients
- 1 lb (450g) Boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
- 1 tbsp (15 ml) Soy Sauce (for marinade)
- 1 tsp (5 ml) Sesame Oil (for marinade)
- 1 tsp (5g) Cornstarch (for marinade)
- 2 tbsp (30 ml) Vegetable Oil (for cooking)
- 1 lb (450g) Cremini (Baby Bella) or Shiitake Mushrooms, sliced
- 4 cloves Garlic, minced
- 1 inch Ginger, grated (optional)
- 1/2 cup (120 ml) Chicken Broth
- 2 tbsp (30 ml) Oyster Sauce (or vegetarian mushroom sauce)
- 1 tbsp (15 ml) Soy Sauce (for sauce mix)
- 1 tsp (5g) Brown Sugar
- 1 tbsp (15g) Cornstarch mixed with 2 tbsp (30 ml) cold water (Slurry)
- 2 Green Onions, sliced (for garnish)
Step-by-step Preparation
- Marinate the Chicken (15 minutes): In a medium bowl, combine the cubed chicken with 1 tbsp soy sauce, 1 tsp sesame oil, and 1 tsp cornstarch. Toss thoroughly until the chicken is coated. This step is crucial for tenderizing and protecting the chicken from drying out during cooking.
- Sear the Chicken (5 minutes): Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces in a single layer, ensuring not to overcrowd the pan. Cook for 2–3 minutes per side until golden brown, but not fully cooked through. Remove the chicken and set aside.
- Sauté the Mushrooms and Aromatics (5–7 minutes): Add the remaining oil to the same pan. Add the sliced mushrooms and cook until they have released their moisture and started to brown slightly. Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant.
Tip: Do not salt the mushrooms immediately; wait until they are nearly done to ensure they brown properly instead of steaming.
- Build the Sauce and Simmer (5–10 minutes): Pour in the chicken broth, oyster sauce, 1 tbsp soy sauce, and brown sugar. Bring the mixture to a gentle simmer. Return the seared chicken to the pan and stir to coat.
- Thicken and Finish: Stir the cornstarch slurry (cornstarch mixed with cold water) and pour it slowly into the simmering sauce. Stir continuously until the sauce thickens and coats the back of a spoon. Cook for another 2–3 minutes until the chicken is cooked through (internal temperature of 165°F / 74°C). Garnish generously with sliced green onions before serving.
Nutritional Information
A typical serving (approximately one-fourth of the recipe) contains around 350–400 calories, depending on the cut of chicken used. This dish is an excellent source of lean protein and essential B vitamins, particularly Riboflavin and Niacin, derived from the mushrooms. It is relatively low in carbohydrates, making it an ideal choice for those monitoring carb intake, especially when served over cauliflower rice or steamed greens.
Storage
Mushroom Chicken stores exceptionally well. Allow the dish to cool completely before transferring it to an airtight container. It can be safely refrigerated for up to 3–4 days. When reheating, it is best to use a skillet over medium heat, adding a splash of chicken broth or water to restore moisture and prevent the sauce from becoming too thick or sticky.
Conclusion
This savory Mushroom Chicken is versatile and satisfying. Serve it traditionally over fluffy steamed white rice or brown rice to soak up every drop of the delectable sauce. For a lighter meal, pair it with quinoa or blanched asparagus. Feel free to experiment with other vegetables; snow peas, carrots, or water chestnuts are wonderful additions that add texture and color. Enjoy this quick, flavorful staple!