Chicken & Mushroom Stir-Fry *Video Recipe*
Recipe type: Main
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • Button mushrooms – 200 gms
  • Chicken breast – 2, boneless and skinless
  • Corn flour/cornstarch – 2 tbsp
  • Light soy sauce – ¼ cup
  • Brown sugar – 1 tbsp
  • Green chili sauce – 2 tbsp
  • White vinegar – 1 tbsp
  • Ginger – 1 inch piece, minced
  • Garlic – 8 to 10 cloves, minced
  • Dry red chili – 2
  • Green onion – 5, green & white parts separated
  • Red bell pepper – ½ or 1 small (about ½ cup of sliced red bell pepper)
  • Green bell pepper – ½ or 1 small (about ½ cup of sliced green bell pepper)
  • Vegetable oil – 4 tbsp
  • Salt & black pepper to taste
  1. Wipe clean the button mushrooms to get rid of all the dirt. Do not rinse mushrooms. Slice them thinly and set aside.
  2. Slice the chicken breast into 1 inch long pieces. Take them in a bowl and add half a teaspoon of salt, half a teaspoon of black pepper and 2 tablespoons of corn flour (cornstarch). Mix them well with a spatula ensuring all chicken pieces are coated well with the corn flour. Set them aside.
  3. In a small bowl, mix together light soy sauce, brown sugar, green chili sauce and vinegar. Whisk them well to make a uniform sauce and set it aside until required.
  4. Heat 2 tablespoons of vegetable oil in a frying pan and add the chicken pieces. Stir fry the chicken pieces making sure they do not stick to each other. Sauté them for 10 to 15 minutes on medium-low flame until they are golden brown and cooked through. Take them out in a bowl and set aside.
  5. Add another tablespoon of oil to the same frying pan. Then add the sliced mushrooms and stir fry them until they are completely cooked. This would take about 10 to 15 minutes on medium-low flame. Season the mushrooms with salt to taste and stir well. Then take them out in a bowl and set it aside.
  6. Add the remaining 1 tablespoon of oil to the same pan and add the minced ginger and minced garlic along with dry red chilies and white parts of green onion. Saute them for couple of minutes on low.
  7. Then add the chopped green and red bell peppers. Stir fry them on high for 5 minutes until the peppers turn little soft.
  8. Now pour in the prepared sauce and give a good stir. Let the sauce come to a boil.
  9. Finally add the cooked chicken and sautéed mushrooms and stir fry on high for 2 more minutes or until the sauce thickens. Check and adjust the seasoning if needed.
  10. Garnish with greens of green onion and serve hot with rice.
Recipe by Flavor Quotient at