Chicken and Mushroom Stir Fry

I’ve been really getting into asian-style dishes in the last couple of months – you may have noticed! This stir fry is great for a weeknight dinner.

It looks pretty healthy too! You could maybe add more vegetables in the form of sliced red capsicum (bell pepper) or even finely sliced carrot.

Ingredients – serves 4:

  • 4 skinless chicken thighs (approx 400g/14oz), sliced into strips
  • 2 teaspoons oyster sauce
  • 2 teaspoons soy sauce
  • 2 teaspoons cornflour
  • 1/2 teaspoon sugar
  • 1/2 teaspoon sesame oil
  • olive or vegetable oil for cooking
  • 1 brown onion, thinly sliced
  • 200g/7oz button mushrooms, sliced (not finely)
  • 2 spring (green) onions, sliced into 2cm/1in lengths


  • Combine the chicken strips with the oyster sauce, soy sauce, cornflour, sugar and sesame oil in a large bowl. Mix well, cover with cling wrap and leave to marinade for 15 minutes.
  • Heat a little oil in a wok, (or a large non-stick frying pan), and cook the brown onion for 5 minutes.
  • Add the mushrooms to the pan, toss and cook for 2 minutes.
  • Remove the onion and mushrooms to a plate.
  • Heat some more oil in the wok, then cook the chicken, stirring often, until golden brown (approx 6-8 minutes depending on how fine your slices are).
  • Return the brown onion and mushrooms to the pan, and add the spring (green) onions. Cook for 2 minutes.
  • Serve with rice and enjoy!
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