Chinese Chicken mushroom stir fry - 10 minutes Recipe

10 minute speedy chicken mushroom stir-fry recipe that's tender and juicy. Faster than ordering a takeaway!

5 from 4 votes

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Course: dinner

Cuisine: Chinese

Diet: Low Calorie, Low Fat

Prep Time: 8

Cook Time: 10

Servings:

Calories: 479kcal

Author: Lei

Cooking the chicken: Mix the chicken with soy source, rice wine and corn flour. Heat a non-stick fry pan on high heat. Add 1 tablespoon oil and chicken pieces and spread out evenly. Stir fry for 3 minutes or until lightly browned. Remove chicken from the pan and set aside.
Cooking the mushroom: Add 2 tablespoons of oil, the white part of the spring onion, a pinch of salt and the mushroom to the frying pan and stir fry until mushrooms are softened. (Add more oil if they get too dry)
Mixing chicken and mushroom: Add the chicken back in, and stir fry for 3-4 minutes. Turn off the heat, stir in the remaining spring onion and serve. (sprinkling a few drops of rice wine right before turning off the heat. optional)

Chicken: Use the chicken thighs in this recipe as they are juicy, tender, and less likely to be overcooked.
Corn flour: In this recipe corn flour is cornstarch. It is for thickening the sauce. For a more authentic Chinese cooking experience, I recommend using sweet potato starch instead of cornstarch. This substitution will give the chicken a more silky texture.
Rice wine: Rice wine is not only useful for adding flavor to the chicken in this stir fry. You can also sprinkle a few drops of it right before turning off the heat to intensify the overall taste of the dish.
Mushroom and oil: The mushrooms absorb a lot of oil and get too dry on their own. Add more oil in step two and make sure they don't burn or stick.