Easy Stir Fry Chicken with Mushrooms Recipe
When I think quick and easy recipes, this stir fry chicken with mushrooms is one of the first to come to mind. It can be prepped and cooked on the stovetop in just 20 minutes using a jumbo cooker or a wok. But just because it’s quick, doesn’t mean it lacks flavor or nutrition. It’s the perfect blend of chicken and veggies!
Total Servings: 2
Total Cost: $18.61
Cost Per Serving: $9.31
Table of Contents
Ingredients & Costs*
1 lb thin sliced chicken breast ($5.62)
8.8 oz whole grain brown rice ($2.18)
1 red bell pepper, diced ($1.44)
1 orange bell pepper, diced ($1.44)
8 oz baby bella sliced mushrooms ($1.98)
1 yellow onion, diced ($0.79)
11.4 oz Kikkoman stir fry sauce ($3.88)
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*Food costs may vary and can change over time. The prices listed were the current prices of these ingredients when this recipe was made at the time of this post. Almost all our ingredients are purchased from Walmart as we live in a small town without any other options. If you notice a significant price difference, please let us know at hello@freshgains.com so we can update this post.
FAQs About Stir Fry Chicken with Mushroom
Can I replace the chicken with another meat?
Yes! This recipe can easily be made with shrimp, beef, pork or a variety of sausage. I wouldn’t recommend using ground meats for this recipe, but rather sticking to meats that are cut into bite-sized pieces that are about 1 to 1.5-inch in size.
What other veggies are good in this stir fry?
Mushrooms, bell peppers and onions are my personal go-to veggie options for stir frys, but if you’re looking to veggie it up even more, carrots, snow peas and/or sweet snap peas would be my next veggies in line. But, as always, be cognizant of the cook times of any additional ingredients and adjust accordingly.
Can I use large chicken breasts or tenderloins?
While this recipe calls for thin sliced chicken breasts, you could substitute them for large chicken breasts or tenderloins. Keep in mind that using a different type of chicken could result in different sized pieces which could require a longer or shorter cook time.
How long will this stay good in the refrigerator?
This is one of my go-to recipes for meal prep. It will stay good for up to 3 days when refrigerated in an airtight container. And it reheats easily in the microwave, making it the perfect option to grab-and-go for lunch at school or work.
Tips to Improve This Recipe
Use more chicken: The pack of chicken that I purchased for this recipe was actually a little light, at .83 lbs. I would recommend using a pack of chicken that is at least 1 lb for this recipe. You could add as much as 2 lbs of chicken if you’re looking for more meat and/or a higher protein option.
Season and precook the chicken: If you have a few extra minutes and want to add even more flavor to this recipe, I recommend seasoning the chicken with 1 tsp salt, 1 tsp pepper and a pinch of crushed red pepper. Then cook it for a few minutes separately in 1 tbsp of olive oil. Once the chicken is brown on both sides, continue with the recipe as directed in step two.
Sauté the veggies: If you opt to season and precook the chicken, you might as well sauté the veggies while you’re at it! Simply add them to the pan after the chicken has had a few minutes to cook. This will allow the chicken and veggies to finish at the same time. From there, simply add the Kikkoman sauce and add it to pan. Bring it to a boil and cook for about 10 minutes.
Marinade the chicken overnight: Preparing this meal the day or night before you cook it is a great way to add more flavor and ensure the chicken won’t dry out while cooking. Simply slice the chicken into pieces and place them in an airtight bag with a few ounces of Kikkoman sauce for 12-24 hours before cooking.
Consider a homemade sauce: If store-bought sauce isn’t your thing, try this homemade stir fry sauce recipe. Simply combine 2 tbsp cornstarch, 1/4 cup brown sugar, 1/4 tsp ground ginger, 1 tbsp minced garlic, 1/2 cup soy sauce, ¼ cup white vinegar, 1 1/2 cup chick broth (or beef broth if you’re using beef instead of chicken) and 1/2 cup water.
Easy Stir Fry Chicken With Mushrooms Recipe
Equipment
- 1 Medium 4+ Quart Cooker Pan with Lid
Ingredients
- 1 lb thin sliced chicken breast sliced into 1 inch pieces
- 8.8 oz whole grain brown rice
- 1 red bell pepper diced
- 1 orange bell pepper diced
- 8 oz baby bella mushrooms sliced
- 1 yellow onion diced
- 1 broccoli head cut into florets
- 11.4 oz Kikkoman stir fry sauce
Instructions
- Cook rice as directed on the product packaging. If microwaving the rice, wait until you are close to or finished cooking the rest of the recipe.
- Slice the chicken breast into equal pieces, cut the broccoli into florets, and dice the bell peppers and onion.
- Over high heat, add the Kikkoman stir fry sauce to a medium baking pan (with a lid), uncovered.
- When the sauce begins to boil, reduce the temperature to medium then add the chicken, bell peppers, sliced mushrooms, onion and broccoli. Cover and allow to cook for 10 minutes while stirring occasionally.
- Turn off the stove, line the bottom of your meal prep containers with rice and top with the one pot recipe.
