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Chinese Chicken and Mushroom Fakeaway Stir Fry

A simple Chinese Chicken and Mushroom dish is ever present on takeaway menus, this homemade stir fry is quick, simple and exceptionally good!

Portrait image of a Chinese chicken and mushroom stir fry served ona black plate with shredded spring onion and white rice

Chicken and Mushroom Stir Fry

I would not be able to hazard a guess as to how many quick Chinese style stir fry recipes I have on my website.

I love them because you can create an almost infinite set of distinct meals from a relatively “small” pantry of ingredients.

I’ve been throwing them together for over 25 years and my only regret is that I did not start writing them down until the last 5!

This recipe is loosely similar to my Chinese beef with shiitake mushroom stir fry. That one runs with hoisin sauce, whereas this uses oyster sauce as its base.

Some form of chicken and mushroom stir fry appears on most Chinese takeaway menus, it’s probably as ubiquitous as chicken with black bean sauce.

My version takes 15 minutes to prep, most of which you can do in advance. Then you are in for 10 minutes if frantic cooking.

Portrait close up image of a Chinese chicken and mushroom stir fry served with shredded spring onion and white rice

Frequently Asked Questions

Can I use chicken breast rather than chicken thighs?

Yes, this recipe works equally well with chicken breast, I personally prefer chicken thighs but you can take your choice.

Can I prepare this in advance?

I’m personally not keen on reheating stir-fried dishes because they lose a lot in my opinion.

However, there is no technical reason why you couldn’t and this dish can be stored in the fridge for a couple of days if stored properly.

What is Chinkiang vinegar?

Chinkiang vinegar is a Chinese black rice vinegar, it is glorious and I use it in loads of recipes.

It has a much more complex and interesting flavour than regular rice vinegar, but if you want you could use the regular stuff.


There is a saying that failing to prepare is preparing to fail. Now I’m the sort of belligerent chap that scoffs at such generalisations! But when you are cooking a stir fry never a truer word has been written.

PREPARE EVERYTHING! Get it all poured out into bowls, mixed, weighed, chopped and whatever else needs doing.

Once you put your first ingredient in the wok you have no time to prepare anything else. Pausing to do so is the ruin of many a tasty dinner!

I even go to the extent of arranging the bowls in the order that they get added to the wok before I even turn the heat on.

Portrait overhead image of a Chinese chicken and mushroom stir fry served ona black plate with shredded spring onion and white rice

Serving Suggestions

You have a whole host of side dishes that you could serve with this chicken and mushroom stir fry, I have gone with some plain rice here. But egg fried rice or this vegetable fried rice would be spot on too.

Noodles are a great option as well, these peanut and sesame noodles or this plain chow mein would be great!

It is a dish that is light on the vegetable front so if you want some greens, something like this stir-fried broccoli would be perfect.

You could even stir-fry asparagus, green beans or cauliflower.

Landscape image of a Chinese chicken and mushroom stir fry served ona black plate with shredded spring onion and white rice

Equipment Used

I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.

  • Stovetop.
  • Wok.
  • Stirring and serving spoons.
  • Mixing bowl.
  • Chopping board.
  • Kitchen knife.
  • Weighing scales and or measuring cups and spoons.
Square image of a Chinese chicken and mushroom stir fry served ona black plate with shredded spring onion and white rice
Yield: 2 Servings

Chinese Chicken and Mushroom Recipe

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

You can't beat a quick Chinese style stir fry and this simple and quick chicken and mushroom recipe is a real showstopper!


  • 225g (8oz) Chicken Thighs
  • 200g (~1½ Cups) Mushrooms
  • 35g (Thumb Sized Piece) Ginger
  • 3 Cloves Garlic
  • 1 Medium Hot Red Chilli Pepper
  • 2 Spring Onions
  • 2 Tbsp Cooking Oil

For the Marinade

  • 1 Tbsp Light Soy Sauce
  • 1 Tbsp Dark Soy Sauce
  • 1 Tsp Cornflour

For the Sauce

  • 2 Tbsp Oyster Sauce
  • 1 Tbsp Light Soy Sauce
  • 1 Tsp Chinkiang Vinegar
  • 2 Tsp Sugar
  • 1 Tsp Cornflour
  • 1 Tsp Toasted Sesame Oil


  1. Combine the ingredients for the marinade and place them in a bowl.
  2. Cut the chicken into a 2cm (¾") dice and add to the marinade.
  3. Slice the mushrooms into 5mm (¼") slices.
  4. Peel and cut the ginger into batons as fine as you can manage.
  5. Slice the garlic.
  6. Shred the green parts of the spring onion and finely slice the white parts.
  7. Submerge the shredded spring onion in cold water.
  8. Remove the seeds from the chilli pepper and cut into ribbons as thinly as you can.
  9. Combine all of the ingredients for the sauce in a bowl and mix well.
  10. Heat a wok over a high heat.
  11. When shimmering add the oil followed by the garlic and ginger.
  12. Stir fry for 30 seconds and add the mushrooms.
  13. Stir fry for 2-3 minutes.
  14. Then throw in the chicken and stir fry for another 3-4 minutes.
  15. Pour in the sauce and cook until silky.
  16. Finally, add the sliced spring onion and chilli pepper.
  17. Top the final dish with the shredded spring onion.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 477Total Fat: 33gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 144mgSodium: 1979mgCarbohydrates: 19gFiber: 3gSugar: 8gProtein: 32g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!


Thursday 5th of October 2023

I made this for lunch yesterday, my husband said it was so delicious it deserved a glass of red wine .


Sunday 22nd of October 2023

@Brian Jones, 😊

Brian Jones

Thursday 5th of October 2023

Glad you and your husband enjoyed it Susan, thank you so much for taking the time to tell me... although I reckon that it's you that deserved the glass of wine ;)


Friday 7th of January 2022

Tried this recipe out last night. First things first, I followed the recipe to the letter [no point in having recipes otherwise is there?] but [and it’s personal preference] although the sauce was just excellent we had this with rice and agreed it needs the quantity of sauce increasing so have adjusted my copy to double it. The actual outcome….well, forget anything chicken and mushroom wise you have ever had from a takeaway – I used shiitake mushrooms and the outcome was outstanding [and I don’t use the term loosely believe me I am so fussy and hard to please] like something from a really good quality sit down Chinese restaurant. Nice one Brian thanks for sharing this. Joanna

Brian Jones

Friday 14th of January 2022

Glad you liked it Joanna... Like you say we all have our own preferences I'm not particularly keen on loads of sauce with recipes so most of my recipes err on this side of the fence. But flavour is key and this si a glowing review so thank you for taking the time to leave a message, it makes my day :)

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