Print

Takeout Style Chinese Chicken and Mushrooms Recipe

Print Recipe

★★★★★

4.5 from 109 reviews

This Takeout Style Chinese Chicken and Mushrooms recipe delivers tender chicken and flavorful mushrooms coated in a rich, thick Chinese-style sauce. Perfect for a quick yet satisfying stir fry that mimics your favorite restaurant dish at home. Marinated chicken tenderized with baking soda ensures a juicy texture while the savory sauce combines chicken stock, soy, oyster sauce, and a touch of sesame oil for authentic flavor.

Ingredients

Scale

For the Stir Fry

  • 1 lb chicken breasts
  • 1½ tablespoon baking soda (bicarb of soda)
  • 2½ cups sliced mushrooms
  • 1 clove garlic, sliced
  • 2 green onions (scallions), chopped into 2-inch (5 cm) chunks
  • 1 tablespoon oil (vegetable or canola oil recommended)

For the Sauce

  • ¾ cup cold chicken stock or broth
  • 2 tablespoon cornstarch
  • 2 tablespoon Chinese cooking wine (or dry sherry as substitute)
  • 2 tablespoon soy sauce
  • 1 teaspoon oyster sauce
  • 2 teaspoon sesame oil
  • ¼ teaspoon white pepper
  • 1 teaspoon sugar

Instructions

  1. Tenderize the chicken: Cut the chicken breasts into thin strips across the grain for maximum tenderness. Place in a bowl and sprinkle with baking soda, stirring gently to coat evenly. Cover and let marinate for 15 minutes.
  2. Rinse chicken: Thoroughly wash the chicken several times to remove all baking soda residues, as it can leave a bitter taste. Pat the chicken dry using kitchen paper and set aside.
  3. Prepare the sauce: Combine all sauce ingredients—cold chicken stock, cornstarch, Chinese cooking wine, soy sauce, oyster sauce, sesame oil, white pepper, and sugar—in a large measuring cup or jug. Stir well to dissolve the cornstarch without any clumps.
  4. Heat the oil: Pour the oil into a heavy-based frying pan and place over high heat until hot but not smoking.
  5. Flavor the oil with green onions: Add the chopped green onions to the hot oil carefully as it may spit. Stir fry for 1 minute to infuse the oil with flavor.
  6. Cook the chicken: Add the prepared chicken strips to the pan. Stir constantly and cook for about 2 minutes until the chicken begins to turn white on the outside.
  7. Add mushrooms: Toss in the sliced mushrooms and continue stir frying for an additional 2 minutes so they wilt and soak up flavors.
  8. Add garlic: Add sliced garlic to the pan and stir constantly for 1 minute, releasing its aroma without burning.
  9. Combine sauce and stir fry: Give the sauce a quick stir then pour it into the pan. The sauce will thicken rapidly; keep stirring to coat all the ingredients evenly with the glossy thick sauce.
  10. Serve immediately: Once the sauce thickens, transfer your chicken and mushroom stir fry to plates and enjoy while hot, ideally with steamed rice.

Notes

  • Baking soda is critical for tenderizing the chicken but must be rinsed thoroughly to remove its strong taste.
  • Green onions may be referred to as scallions or spring onions depending on your region; all work well here.
  • Use cold chicken stock when mixing with cornstarch to avoid lumps in the sauce.
  • Adjust cornstarch quantity according to desired sauce thickness: 3 tbsp for thicker sauce or 1 tbsp for thinner.
  • Chinese cooking wine adds authentic flavor; if unavailable, substitute with dry sherry.

Keywords: Chinese chicken recipe, chicken and mushrooms, stir fry chicken, takeout style chicken, easy Chinese dinner, quick chicken stir fry, homemade Chinese sauce

Find it online: https://cheframi.com/takeout-style-chinese-chicken-and-mushrooms-recipe/