Chicken and Mushroom Stir Fry | Chicken Stir Fry with Vegetable

Hello everyone! Today we are making restaurant quality chicken and mushroom stir-fry. It's one of my favorite dinner recipes and you can cook it in 20 minutes. Let's start with chicken. I'm using chicken breast for this recipe. You can also use chicken thigh. Make sure you cut the chicken into thin slices and marinate it with soy sauce, cornstarch, sugar and a bit of cooking oil. Mix it well and set it aside for 15 minutes. Now you can prepare vegetables. Slice the onions and mushroom. I use portobello mushroom. You can also use white button mushroom or any mushroom you like. You will also need minced garlic and ginger. They give fresh aromatic flavor to the stir-fry. Finely chop ginger and 2-3 garlic cloves. Also cut spring onions into 2-inch pieces. Slice the red chilies. You can omit chilies if you don't like it spicy. It's important to prepare the sauce before you heat the pan. You will need regular soy sauce, dark soy sauce, oyster sauce, water, sugar and a bit of cornstarch. Mix the sauce well until the sugar and cornstarch are dissolved. Over medium-high heat, drizzle oil and stir-fry the onions first. Then add mushroom and cook just for 1-2 minutes. Don't overcook the vegetables as you are cooking them again with the sauce. Set them aside. In the same pan, drizzle more oil. Add the marinated chicken slices. Let the chicken sear at the bottom of the pan for 1-2 minutes. Add minced garlic and ginger. Stir everything well and cook until the chicken is 80% done. Pour the sauce inside. Now add the fried mushroom and onion back to the pan and combine everything together. Finish it with chili slices and spring onions. Drizzle a bit of sesame oil. Make a final quick toss and enjoy! I hope you enjoy this chicken and mushroom stir-fry recipe. Thanks for watching. Like and subscribe my channel for more easy recipes.