This chicken mushroom stir fry recipe has become that staple in my diet chart which I can make with my eyes closed! One of the easiest high protein healthy dinner recipes that gets ready in a jiffy!
Being a full-time corporate employee, maintaining a healthy meal routine seems intimidating at times thanks to our busy schedule and I’m sure many of you would relate to me!
That’s the very reason why my motto is to share as many healthy & easy recipes as I can in this space to help my fellow hustlers ease that stress even a tiny bit!
Hence comes this high protein, high fiber, low fat chicken mushroom stir fry recipe which gets done in under 30 minutes!
I don’t know why I hadn’t shared this recipe much earlier as this is one of my go-to recipes for dinner especially on weekdays.
That might be because I assumed it to be too simple to share on a blog! How silly of me! This chicken mushroom stir fry is such a tasty treat that you will make it on repeat whether or not you are on your weightloss journey!
What is chicken mushroom stir fry?
You may already know what a ‘stir fry’ is, I am assuming; if not then let me decode it quickly. Stir frying is a cooking technique where ingredients are fried on a moderately high heat for a brief period of time.
The amount of oil used in stir frying is also minimal, similar to what you would use for shallow frying. While cooking on moderately higher heat, foods cook faster and hence retain their nutritional benefits.
Stir frying also adds a unique smokiness to the dish which is otherwise impossible to achieve and hence makes the final dish incredibly delish & pleasurable!
This chicken mushroom stir fry is a classic stir fry recipe where you cook chicken and mushrooms in a wok over medium high heat with your choice of aromatics and spices!
Additionally you add veggies that you love to make it a wholesome high fiber meal along with high protein from chicken!
I added green and red capsicums a.k.a. bell peppers which add crunch to the soft & succulent chicken & mushrooms. I also added red onions which add a sweet smokiness to this healthy dish!
Now there are plenty of ways to spice up your chicken mushroom stir fry, one of which you would get to know from here today!
Other variations could be using a mix of soy sauce with other varieties of Chinese sauces e.g. Hoisin sauce, Schezwan sauce etc. to balance the savory with sweetness.
Ingredients for chicken mushroom stir fry
Chicken breast: Chicken is of course the key ingredient in this chicken mushroom stir fry recipe and that goes without saying! To keep the fat content of this dish on the lower side, I used skinless chicken breasts.
You may complain that chicken breasts (that too skinless) would turn dry after being cooked! But the trick is in the cooking time! You cannot overcook chicken breasts and that is non-negotiable!
Don’t drift away while stir frying the chicken and cook them for about 10 minutes or less until the chicken turns completely opaque without any trace of pink.
Trust me your chicken breast will turn out perfectly juicy & tender in this mouthwatering healthy dinner recipe!
Mushrooms: Mushrooms are competing with chicken in close quarters in this recipe of chicken mushroom stir fry as both of them are the poster boys here!
I used button mushrooms and I recommend you to use the same. Button mushrooms are meaty and complements chicken cubes beautifully giving you a delicious mouthful when you take a bite!
Capsicum/Bell Pepper: Bell peppers or capsicums taste amazing in any stir fry recipe! I don’t know what’s the magic of this colorful veggie, but I just can’t imagine any of my stir fry recipes without bell peppers!
Red onion: One medium to large sized red onion is what you need in this chicken mushroom stir fry. First cut the onion in big chunks and then separate the layers to end up with onion petals.
Garlic: This is the must-add aromatic in any chicken recipe! Use fresh cloves of garlic minced finely.
Green chilli: I like a spicy kick in my food and hence the addition of finely minced fresh green chillies which will get mixed in with other ingredients seamlessly giving you a subtle hint of heat!
Oil: Use any flavorless oil for stir frying; canola oil, sunflower oil or vegetable oil would be ideal as they have a high smoking point and won’t burn during high heat cooking.
Italian seasoning: This is my secret ingredient in my chicken mushroom stir fry! I love the Italian seasoning mix which is an amalgamation of all flavorful herbs in their dried forms.
I have been using this seasoning in almost every possible food of mine like on my sunny side up or in my high protein sandwiches (recipe coming soon!) or in the baked chicken breasts!
This Italian seasoning is a real winner and it proved to be a game-changer in this chicken mushroom stir fry recipe too!
Spring onion: I recommend using only the spring onion greens in this recipe and that too at the very end. This will just add a soft onion flavor.
Salt & pepper: Season your chicken mushroom stir fry with salt & pepper at every layer – while stir frying the chicken, while stir frying the mushrooms and veggies. Seasoning at every layer will ensure even distribution and penetration of salt & pepper!
White sesame seeds: Just a sprinkling of white sesame seeds will brighten your chicken mushroom stir fry while serving and will also add a crunch from the seeds.
How to make chicken mushroom stir fry?
Step 1: Wash & pat dry the chicken breast. Then cut the chicken breast into bite-sized pieces of 1-inch length.
Step 2: Heat 2 tbsp of oil in a wok and once hot, add ⅓ of the minced garlic.
Step 3: Once garlic is flavorful, add the chicken cubes. Season the chicken with salt & pepper to taste.
Step 4: Stir fry the chicken cubes for 8 to 10 minutes on medium flame until they turn light golden. Take the cooked chicken out and set aside.
Step 5: In the same wok, add remaining oil. Once the oil is warm, add the remaining minced garlic and minced green chillies.
Step 6: Saute them for a few seconds. Then add the onion petals.
Step 7: Stir fry them for 2 to 3 minutes on medium high heat until the onion turns a little bit translucent, but not too dark.
Step 8: If the wok feels dry, add a teaspoon of oil. Now add the mushrooms.
Step 9: Stir fry the mushrooms on medium high for 6 to 8 minutes until they cook down and turn light brown.
Step 10: Next add the bell peppers or capsicums. Stir fry them on medium heat for 6 to 8 minutes until the peppers turn a bit softer but still retain a crunch.
Step 11: Season the veggies with salt and pepper to taste. Give a good stir to mix.
Step 12: Now add the cooked chicken cubes to the wok and stir them in.
Step 13: Add the Italian seasoning and give a good stir to distribute the seasoning evenly and mix everything.
Step 14: Finally, sprinkle spring onion greens and give one final stir. Your chicken mushroom stir fry is ready.
Step 15: Serve it warm and garnish with white sesame seeds.
More delicious healthy dinner recipes for weightloss from Flavor Quotient
- Shrimp Stir Fry with Vegetables
- Healthy Chicken & Broccoli Stir Fry
- Stir Fried Mushrooms and Zucchini with Veggies
- Chicken breast - 1 (about 250 gms), boneless and skinless
- Button Mushrooms - 200 gms, halved
- Green and red bell pepper/capsicum - 1 each, small, cut into 1-inch pieces
- Red onion - 1, large
- Garlic - 10 to 12 cloves, minced
- Green chilli - 2 to 3, minced (adjust as per your preference)
- Oil - 4 tbsp (any flavorless oil e.g. canola, sunflower)
- Italian seasoning - 1 tsp
- Spring onion greens - ½ cup, finely chopped
- Salt & black pepper to taste
- White sesame seeds to garnish
- Wash & pat dry the chicken breast. Then cut the chicken breast into bite-sized pieces of 1-inch length.
- Heat 2 tbsp of oil in a wok and once hot, add ⅓ of the minced garlic.
- Once garlic is flavorful, add the chicken cubes. Season the chicken with salt & pepper to taste.
- Stir fry the chicken cubes for 8 to 10 minutes on medium flame until they turn light golden. Take the chicken out and set aside.
- In the same wok, add remaining oil. Once the oil is warm, add the remaining minced garlic and minced green chillies.
- Sauté them for a few seconds. Then add the onion petals.
- Stir fry them for 2 to 3 minutes on medium high until the onion turns a little bit translucent.
- If the wok feels dry, add a teaspoon of oil. Now add the mushrooms.
- Stir fry the mushrooms on medium high for 6 to 8 minutes until they cook down and turn light brown.
- Next add the bell peppers or capsicums. Stir fry them on medium heat for 6 to 8 minutes until the peppers turn a bit softer but still retain a crunch.
- Season the veggies with salt and pepper to taste. Give a good stir to mix.
- Now add the cooked chicken cubes to the wok and stir them in.
- Add the Italian seasoning and give a good stir to distribute the seasoning evenly and mix everything.
- Finally, sprinkle spring onion greens and give one final stir. Your chicken mushroom stir fry is ready.
- Serve it warm and garnish with white sesame seeds. Enjoy!
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