Home-styleEasy 25 min serves 2

Mushroom Stir-Fried Chicken Slices (蘑菇炒鸡片)

Name: Mushroom Stir-Fried Chicken Slices (蘑菇炒鸡片)
Total time: 25 min
Yield: 2 servings
Cuisine: Home-style
Ingredients: chicken breast, sliced thin; cremini or button mushrooms, sliced; garlic, sliced; light soy sauce; Shaoxing wine; cornstarch; neutral oil

蘑菇炒鸡片 · mo gu chao ji pian

家庭快手版 · Home version: Mushroom umami meets tender chicken in this quick stir-fry.

Mushroom stir-fried chicken is a home cook's secret weapon.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More chicken recipes →Quick & Easy

Ingredients

chicken breast, sliced thin鸡胸肉切片🛒 local300 g
cremini or button mushrooms, sliced口蘑切片🛒 local200 g
garlic, sliced蒜片🛒 local3 cloves
light soy sauce生抽🏮 asian1 tbsp
Shaoxing wine料酒🏮 asian1 tbsp
cornstarch淀粉🛒 local1 tbsp
neutral oil食用油🛒 local2 tbsp

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

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Make it vegetarian

Instructions

1Slice chicken breast against the grain into thin slices. Marinate with soy, Shaoxing, and 1/2 tbsp cornstarch. Rest 10 minutes.
切片上浆
🔍 Look for 10 minutes
Visual: 鸡片油亮裹浆Slices glossy and coated
You know it's right when: Surface tacky
2Slice mushrooms 3 mm thick. Mince garlic.
备料
🔍 Look for
Visual: 蘑菇片均匀Mushroom slices uniform
You know it's right when: No slimy spots
3Heat oil over high heat. Sear chicken slices in single layer 1-2 minutes per side.
煎鸡片
🔍 Look for High heat 2 minutes per side
Visual: 鸡片白亮微金黄Chicken white and slightly golden
You know it's right when: Edges crisp
4Push chicken to side, add mushrooms and garlic. Stir-fry 2 minutes.
炒蘑菇
🔍 Look for High heat 2 minutes
Visual: 蘑菇收缩变褐Mushrooms shrink and brown
You know it's right when: Mushrooms golden brown
5Add remaining cornstarch with 2 tbsp water. Toss until glossy. Serve.
勾芡
🔍 Look for
Visual: 酱汁油亮包裹Sauce glossy and coating
You know it's right when: Ready

Tips

· Slice chicken against the grain for tenderness.
· Do not overcrowd the pan.
· Mushrooms release water — let it evaporate.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide