Chinese Takeaway-Style Chicken with Mushrooms

Recreating the flavors of a Chinese take-away, this Chicken with Mushrooms dish combines succulent chicken, earthy mushrooms, and a savory sauce. Enjoy this simple yet flavorful recipe that serves four.


For the Chicken Marinade:

  • 1.5 lbs (about 700g) boneless, skinless chicken breasts, thinly sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon Shaoxing wine or dry sherry
  • 1 teaspoon cornstarch
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • 1/4 teaspoon white pepper

For the Sauce:

  • 3 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon Shaoxing wine or dry sherry
  • 1 teaspoon cornstarch
  • 1 teaspoon sugar
  • 1/2 cup chicken broth

For Stir-Frying:

  • 2 tablespoons vegetable oil
  • 4 cups sliced mushrooms (button, cremini, or shiitake)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 4 green onions, sliced (separate white and green parts)
  • Sesame seeds for garnish (optional)

For Serving:

  • Cooked white rice or noodles


Marinating the Chicken:

  1. Prepare the Chicken:
    • Slice the chicken breasts thinly. In a bowl, combine the sliced chicken with soy sauce, oyster sauce, Shaoxing wine, cornstarch, sesame oil, sugar, and white pepper. Mix well and let it marinate for at least 20 minutes.

Making the Sauce:

  1. Mix the Sauce:
    • In a separate bowl, whisk together oyster sauce, soy sauce, hoisin sauce, Shaoxing wine, cornstarch, sugar, and chicken broth. Ensure the cornstarch is fully dissolved.


  1. Heat the Pan:
    • Heat vegetable oil in a wok or large skillet over medium-high heat.
  2. Cook the Chicken:
    • Add the marinated chicken to the hot pan, spreading it out to ensure even cooking. Stir-fry for 2-3 minutes or until the chicken is no longer pink. Remove the cooked chicken from the pan and set aside.
  3. Sauté Mushrooms:
    • In the same pan, add a bit more oil if needed. Stir in sliced mushrooms and cook for 3-4 minutes until they are tender and lightly browned.
  4. Add Aromatics:
    • Push the mushrooms to the side of the pan and add minced garlic, grated ginger, and the white parts of the green onions. Sauté for about 1 minute until fragrant.
  5. Combine Chicken and Mushrooms:
    • Return the cooked chicken to the pan, mixing it with the mushrooms and aromatics.
  6. Pour in the Sauce:
    • Pour the prepared sauce over the chicken and mushrooms. Stir well to coat everything evenly.
  7. Simmer and Thicken:
    • Allow the sauce to simmer for 2-3 minutes until it thickens and coats the chicken and mushrooms. Ensure everything is heated through.
  8. Finish and Garnish:
    • Stir in the green parts of the sliced green onions. Taste and adjust the seasoning if needed. If desired, sprinkle sesame seeds on top for added texture and flavor.


  1. Serve Over Rice or Noodles:
    • Spoon the Chicken with Mushrooms over a bed of cooked white rice or noodles.
  2. Garnish and Enjoy:
    • Garnish with additional sliced green onions or sesame seeds if desired. Serve immediately and enjoy your homemade Chinese take-away-style Chicken with Mushrooms!

With its tender chicken, savory mushrooms, and rich sauce, this Chinese take-away-style dish is a delicious and satisfying meal for four. Serve it over rice or noodles for a complete and flavorful dining experience at home.

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