This easy Chicken and Mushroom Stir Fry is the kind of weeknight dish that feels fancy but comes together in under 30 minutes.
If you love easy stir-fry meals like this, try my beef Udon noodles stir fry, Cashew chicken stir fry, Thai Cabbage stir fry, and Thai eggplant stir fry for more quick week night dishes.
Jump to:
- Why You’ll Love This Recipe
- What is Chicken and Mushroom Stir Fry?
- Ingredients
- What mushrooms work best?
- Instructions
- How to Serve
- Helpful Kitchen Tips
- Do I Need a Wok to Make This?
- How to Store Leftovers
- Other Thai Recipes You’ll Love
- Frequently Asked Questions
- Chicken and Mushroom Stir Fry
- Looking for other recipes like this? Try these:
- Hi there, I’m Suwanee!
Why You’ll Love This Recipe
- It’s quick, flavorful, and healthy — ideal for busy nights or meal prep.
- Uses simple pantry staples like soy sauce, vinegar, and sesame oil.
- Ready in under 30 minutes with minimal chopping.
- Easily adaptable: swap the chicken for tofu, beef, or shrimp.
What is Chicken and Mushroom Stir Fry?
Think of this dish as a cross between Chinese takeout and Thai home cooking — a quick stir-fry that delivers comfort, speed, and depth of flavor in every bite.
It’s loaded with veggies, protein, and an aromatic sauce that coats everything beautifully.
This is one of those recipes I make when I want something light, satisfying, and better than takeout.
Ingredients
- Chicken. Boneless, skinless chicken breast sliced thin cooks fast and stays tender. Thighs work too for a juicier version.
- Mushrooms. Cremini, baby bella, or shiitake mushrooms add rich umami flavor. Avoid canned mushrooms.
- Zucchini. Light, tender, and absorbs the stir-fry sauce beautifully.
- Onion. Adds sweetness and texture once caramelized.
- Garlic. A Thai cooking essential — use fresh minced garlic for the best flavor.
- Soy Sauce. Adds depth and saltiness. Use a good-quality dark soy for richer color.
- Oyster Sauce. The secret to that glossy, savory finish — use Lee Kum Kee or Maekrua brand.
- Sesame Oil. For nutty aroma and flavor; a little goes a long way.
- Vinegar. Brightens the sauce and balances richness — rice vinegar works best.
- Sugar, Salt, and Pepper. To round out the flavors and balance acidity.
- Baking Soda. Use a small amount to tenderize the chicken — it keeps the meat juicy and tender. Be careful not to overuse it, or it can leave a bitter, pasty taste.
- Cornstarch. Thickens the sauce for that signature silky stir-fry texture.
- Oil. Use vegetable or avocado oil for high-heat cooking.
- Water. A splash creates steam and helps the sauce coat the chicken.
What mushrooms work best?
Cremini, baby bella, or shiitake are ideal. Skip canned mushrooms for better texture.
Instructions
- Make the cornstarch slurry. Mix cornstarch and water in a small bowl and set aside.
- Marinate the chicken. In a bowl, combine chicken with soy sauce, dark soy sauce, oyster sauce, sesame oil, vinegar, sugar, salt, and pepper, and a pinch of baking soda (optional for extra tenderness). Let it sit for 10–15 minutes.
- Sauté mushrooms. Heat oil in a large skillet or wok over medium-high heat. Add mushrooms and cook until browned and slightly softened, 1 minutes. Remove and set aside.
- Cook the onion and zucchini separately. In the same pan, add more oil if needed. Toss in the onion and zucchini and stir-fry for 2 minutes, just until crisp-tender. Remove and set aside. Keep the veggies on the crunchy side for this recipe, so don't overcook them.
- Stir-fry chicken. Add the marinated chicken in a single layer. Cook undisturbed for 3–4 minutes, then stir until cooked through.
- Add garlic and sauce. Add minced garlic and stir for 30 seconds until fragrant.
- Add the slurry. Stir up the bowl of slurry mixture as the ingredients settle, pour in the cornstarch slurry, and cook for another 30–60 seconds until the sauce thickens and coats the chicken.
- Combine everything. Return the mushrooms, onions, and zucchini to the pan. Toss everything together for 1 minute, until glossy and evenly coated. Done
How to Serve
Serve hot over steamed jasmine rice or brown rice. Try with my Thai Basil Fried Rice or Thai wonton Soup for a cozy combo. For a Thai-style meal, pair it with tofu satay or a side of Yum woonsen salad for freshness and balance.
Helpful Kitchen Tips
- Slice chicken thick for extra meatier taste.
- Don’t overcrowd the pan. Cook in batches to get that wok-seared flavor.
- Adjust sauce thickness. Add more slurry if needed for that restaurant-style sheen.
- Use high heat and move fast. Prep all your ingredients before cooking — stir-frying is all about speed!
Do I Need a Wok to Make This?
A wok is traditional for Asian stir-fries and gives that signature smoky flavor, but don’t stress if you don’t have one — a large skillet works perfectly. Just use medium-high heat and avoid overcrowding for the best results.
How to Store Leftovers
Keep leftovers in an airtight container for up to 2 days. Reheat in a skillet over medium heat with a splash of water to refresh the sauce. Best enjoyed fresh!
Other Thai Recipes You’ll Love
If you loved this easy Chicken and Mushroom Stir Fry, you’ll enjoy these next:
- Thai Basil Pesto Rice
- Cashew chicken stir fry
- Beef Pad See Ew (Thai Stir-Fried Noodles)
- Mixed Vegetables stir fry
- Thai morning stir fry
Frequently Asked Questions
Yes! Boneless, skinless thighs are extra juicy and work beautifully here.
Definitely. Swap chicken for tofu or tempeh and use vegetarian oyster sauce.
Slice veggies and marinate chicken up to 24 hours in advance. Cook fresh before serving.
Chicken and Mushroom Stir Fry
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
This easy Chicken and Mushroom Stir Fry is the kind of weeknight dish that feels fancy but comes together in under 30 minutes.
Ingredients
- 6 oz chicken breast, sliced thin
- 8 oz mushrooms, sliced
- 7 oz zucchini, sliced
- 4 oz onion, sliced
- 6 cloves garlic, minced
- 1 ½ tbsp oil
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- ½ tbsp dark soy sauce
- 1 tbsp sesame oil
- 1 tbsp vinegar
- 1 ½ tbsp sugar
- ½ tsp salt
- ⅛ tsp black pepper
- ⅓ cup water
- 1 tbsp cornstarch (mixed with 2 tbsp water)
- ¼ teaspoon baking soda
Instructions
- Make the cornstarch slurry. Mix cornstarch and water in a small bowl and set aside.
- Marinate the chicken. In a bowl, combine chicken with soy sauce, dark soy sauce, sesame oil, and a pinch of baking soda (optional for extra tenderness). Let it sit for 10–15 minutes.
- Sauté mushrooms. Heat oil in a large skillet or wok over medium-high heat. Add mushrooms and cook until browned and slightly softened, 1 minute. Remove and set aside.
- Cook the onion and zucchini separately. In the same pan, add more oil if needed. Toss in the onion and zucchini and stir-fry for 2 minutes, just until crisp-tender. Remove and set aside. Keep the veggies on the crunchy side for this recipe, so don't overcook them.
- Stir-fry chicken. Add the marinated chicken in a single layer. Cook undisturbed for 3–4 minutes, then stir until cooked through.
- Add garlic and sauce. Add minced garlic and stir for 30 seconds until fragrant. Stir in oyster sauce, vinegar, sugar, salt, and pepper and the
- Add the slurry. Pour in the cornstarch slurry and cook for another 30–60 seconds until the sauce thickens and coats the chicken.
- Combine everything. Return the mushrooms, onions, and zucchini to the pan. Toss everything together for 1 minute, until glossy and evenly coated. Done
Notes
- Slice chicken thick for extra meatier taste.
- Don’t overcrowd the pan. Cook in batches to get that wok-seared flavor.
- Add vinegar last. Keeps the sauce bright and prevents dull flavors.
- Adjust sauce thickness. Add more slurry if needed for that restaurant-style sheen.
- Use high heat and move fast. Prep all your ingredients before cooking — stir-frying is all about speed!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: stir fry
- Method: stir frying
- Cuisine: Asian
Looking for other recipes like this? Try these:
Hi there, I’m Suwanee!
I’m the person behind this Thai food blog. I spent the first thirteen years of my childhood in Thailand, where I fell in love with the flavors of Thai cooking. What started as sharing recipes from my kitchen has grown into a journey from home cook to restaurant chef — and now one of just eight contestants chosen nationwide for PBS’s The Great American Recipe, Season 4. You’re in the right place if you love to cook Thai food. Come by often, and let’s get cooking!
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