Cantonese Chicken and Mushrooms Recipe

Name: Cantonese Chicken and Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds chicken tenders or skinless, boneless chicken breasts, cut into 1 1/2-inch pieces; 1/2 cup oyster sauce; 2 tablespoons cornstarch; 2 tablespoons peanut oil; 6 scallions, cut into 1-inch pieces; 8 thin slices peeled ginger; 3 cloves garlic, coarsely chopped; 8 to 10 ounces sliced mushrooms, such as cremini, shiitake or a mix; 12 ounces baby bok choy, cut crosswise into 1 1/2-inch pieces; 1 1/4 cups low-sodium chicken broth; 2 teaspoons toasted sesame oil; Cooked rice, for serving (optional)

Servings: persons

1 1/4 pounds chicken tenders or skinless, boneless chicken breasts, cut into 1 1/2-inch pieces
1/2 cup oyster sauce
2 tablespoons cornstarch
2 tablespoons peanut oil
6 scallions, cut into 1-inch pieces
8 thin slices peeled ginger
3 cloves garlic, coarsely chopped
8 to 10 ounces sliced mushrooms, such as cremini, shiitake or a mix
12 ounces baby bok choy, cut crosswise into 1 1/2-inch pieces
1 1/4 cups low-sodium chicken broth
2 teaspoons toasted sesame oil
Cooked rice, for serving (optional)

1
Toss the chicken with the oyster sauce in a bowl.
2
Mix the cornstarch with 3 tablespoons cold water in another bowl.
3
Place both bowls near the stove with the remaining ingredients.
4
Heat a wok or deep skillet over high heat until hot.
5
Add the peanut oil, then the scallions, ginger and garlic, and stir-fry about 20 seconds.
6
Add the chicken mixture and stir-fry until the meat is no longer pink on the outside, 2 to 3 minutes.
7
Stir in the mushrooms and bok choy.
8
Add the broth and sesame oil to the skillet and bring to a boil over high heat.
9
Add the cornstarch mixture, return to a boil and cook, tossing, until the chicken is cooked through and the sauce is thick and glossy, 2 to 3 minutes.
10
Serve with rice, if desired.
11
Per serving: Calories 303; Fat 12 g (Saturated 2 g); Cholesterol 90 mg; Sodium 415 mg; Carbohydrate 12 g; Fiber 2 g; Protein 38 g
12
Photograph by Antonis Achilleos

658

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/4 pounds chicken tenders or skinless, boneless chicken breasts, cut into 1 1/2-inch pieces, 1/2 cup oyster sauce, 2 tablespoons cornstarch, 2 tablespoons peanut oil, and more.

Yes, Cantonese Chicken and Mushrooms falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cantonese Chicken and Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions