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Chinese chicken and mushroom
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4.70 from 20 votes

Chinese Chicken and Mushroom

Chicken sauteed with mushroom, oyster sauce, and a little bit of sesame oil. This dish comes together in 30 minutes or less.
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: Chinese
Keyword: chicken and mushroom
Servings: 6 people
Calories: 351kcal
Author: Becca Du



  • Marinate chicken with 1/2 tsp cornstarch, sugar, and salt for 10 minutes.
  • Add chicken, ginger, and garlic to a pan with a tablespoon of oil over high heat. Sear chicken for 1 minute.
  • Lower heat to medium. Cover and let the chicken cook for 8 minutes. This helps the chicken cook through and stay juicy.
  • While the chicken is cooking, combine the rest of the corn starch (1 ½ tsp) and water. Mix and set aside.
  • After 8 minutes, increase the heat to high. Stir in the mushrooms and onion. Let it cook for 5 minutes.
  • Add the oyster sauce and corn starch slurry from step 4. Cook for 1 minute.
  • Add the sesame oil and mix together. Taste the dish for seasoning and add more salt if it tastes bland. Serve with a side of rice.


  • Marinate the chicken overnight for the best flavor - You can do this for 10 minutes like I mention in the recipe but for the best results, do this overnight. When the chicken marinates overnight, it allows all the flavor to sink into the chicken more thoroughly.
  • Cover and lower the heat in the middle to help cook the chicken - Chicken is one of those meats that is harder to cook through, so my mom lowers the heat in the middle of cooking to get it to cook throughly and stay juicy. She then cranks up the heat and uncovers it at the end to thicken the sauce.


Calories: 351kcal | Carbohydrates: 5g | Protein: 25g | Fat: 25g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 476mg | Potassium: 378mg | Fiber: 1g | Sugar: 1g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg