Nothing beats the savory comfort of Chinese chicken and mushroom dishes—perfect for quick weeknight dinners or cozy weekend meals. From classic stir-fries to hearty braises, these recipes bring authentic flavors right to your kitchen. Ready to explore 29 delicious options that will become family favorites? Let’s dive in!
Ginger Soy Chicken with Shiitake Mushrooms
Hectic days demand meals that deliver big flavor with minimal fuss. Ginger Soy Chicken with Shiitake Mushrooms hits that sweet spot perfectly. It’s savory, umami-packed, and ready in under 30 minutes.
Ingredients
For the marinade and sauce:
– 1/4 cup low-sodium soy sauce
– 2 tbsp rice vinegar
– 1 tbsp honey
– 1 tbsp minced fresh ginger
– 2 cloves garlic, minced
– 1 tsp sesame oil
For cooking:
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 tbsp vegetable oil
– 4 oz fresh shiitake mushrooms, stems removed and sliced
– 2 green onions, thinly sliced
– 1 tsp cornstarch mixed with 1 tbsp water
Instructions
1. Whisk together 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 1 tbsp minced ginger, 2 cloves minced garlic, and 1 tsp sesame oil in a medium bowl.
2. Add 1 lb chicken pieces to the bowl and toss to coat. Let marinate for 10 minutes at room temperature.
3. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
4. Remove chicken from marinade, reserving the liquid, and add chicken to the skillet in a single layer.
5. Cook chicken for 4-5 minutes per side until browned and internal temperature reaches 165°F.
6. Transfer chicken to a plate and set aside.
7. Add 4 oz sliced shiitake mushrooms to the same skillet and cook for 3-4 minutes until softened.
8. Pour reserved marinade into the skillet and bring to a simmer.
9. Stir in 1 tsp cornstarch mixed with 1 tbsp water and cook for 1-2 minutes until sauce thickens.
10. Return chicken to the skillet and toss to coat in the sauce.
11. Remove from heat and stir in 2 sliced green onions.
Zesty ginger and savory soy create a bold base, while shiitakes add meaty texture. Serve over steamed rice to soak up every drop of sauce, or stuff into lettuce cups for a low-carb option.
Spicy Kung Pao Chicken with Mushrooms
Spicy Kung Pao Chicken with Mushrooms delivers bold heat and savory depth in under 30 minutes. Skip takeout—this homemade version packs more flavor with fresh ingredients and customizable spice levels.
Ingredients
For the chicken marinade:
– 1 lb boneless chicken breast, cubed
– 1 tbsp soy sauce
– 1 tsp cornstarch
For the sauce:
– ¼ cup soy sauce
– 2 tbsp rice vinegar
– 1 tbsp hoisin sauce
– 1 tsp sugar
– ½ tsp red pepper flakes
For cooking:
– 2 tbsp vegetable oil
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 8 oz cremini mushrooms, sliced
– ¼ cup unsalted peanuts
– 2 green onions, sliced
Instructions
1. Combine chicken cubes, 1 tbsp soy sauce, and 1 tsp cornstarch in a bowl. Marinate for 10 minutes.
2. Whisk together ¼ cup soy sauce, 2 tbsp rice vinegar, 1 tbsp hoisin sauce, 1 tsp sugar, and ½ tsp red pepper flakes in a separate bowl. Tip: Adjust red pepper flakes to control spice level.
3. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
4. Add marinated chicken and cook for 5–6 minutes, turning occasionally, until browned and internal temperature reaches 165°F. Remove chicken from skillet.
5. Add remaining 1 tbsp vegetable oil to the skillet.
6. Sauté 3 cloves minced garlic and 1 tbsp grated ginger for 30 seconds until fragrant.
7. Add 8 oz sliced mushrooms and cook for 4–5 minutes until softened and lightly browned. Tip: Avoid overcrowding the skillet for better browning.
8. Return cooked chicken to the skillet.
9. Pour the sauce mixture over the chicken and mushrooms.
10. Add ¼ cup unsalted peanuts and stir to combine.
11. Simmer for 2–3 minutes until sauce thickens and coats the ingredients evenly. Tip: For a thicker sauce, mix 1 tsp cornstarch with 1 tbsp water and stir in during the last minute.
12. Remove from heat and garnish with 2 sliced green onions.
Kick up the crunch with extra peanuts or serve over steamed rice to soak up the spicy sauce. The tender chicken and earthy mushrooms balance the heat, making it a weeknight winner with restaurant-quality flair.
Stir-Fried Chicken and Mushrooms with Oyster Sauce
Very few dishes deliver such savory satisfaction with minimal effort. This stir-fry combines tender chicken and earthy mushrooms in a rich oyster sauce glaze. Perfect for busy weeknights when you need something delicious fast.
Ingredients
– For the chicken: 1 lb boneless, skinless chicken thighs (cut into 1-inch pieces), 2 tbsp cornstarch, 1 tbsp vegetable oil
– For the vegetables: 8 oz cremini mushrooms (sliced ¼-inch thick), 3 cloves garlic (minced), 1 tbsp ginger (minced)
– For the sauce: ¼ cup oyster sauce, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, ¼ cup water
– For finishing: 2 tbsp vegetable oil, 2 green onions (sliced)
Instructions
1. Toss chicken pieces with cornstarch until evenly coated.
2. Heat 1 tbsp vegetable oil in a large wok or skillet over high heat until shimmering (about 375°F).
3. Add chicken in a single layer and cook undisturbed for 2 minutes to develop a golden crust.
4. Flip chicken and cook for another 2 minutes until browned on all sides.
5. Remove chicken from wok and set aside.
6. Add 2 tbsp vegetable oil to the same wok over high heat.
7. Add mushrooms and cook for 3 minutes until they release their liquid and begin to brown.
8. Add garlic and ginger, cooking for 30 seconds until fragrant.
9. Whisk together oyster sauce, soy sauce, rice vinegar, sugar, and water in a small bowl.
10. Pour sauce mixture into the wok, stirring to combine with mushrooms.
11. Return chicken to the wok, tossing to coat everything in the sauce.
12. Cook for 2 minutes until sauce thickens and clings to the ingredients.
13. Remove from heat and stir in green onions.
Excellent texture contrast between the crispy-edged chicken and tender mushrooms. The oyster sauce provides deep umami flavor that pairs wonderfully with steamed jasmine rice. Try serving it over crispy noodles for added crunch.
Szechuan Chicken with Wild Mushrooms
Kick off your weeknight dinner with this fiery Szechuan chicken that packs heat and umami. Wild mushrooms add earthy depth while the sauce brings signature numbing spice. Ready in under 30 minutes, it’s a bold twist on stir-fry.
Ingredients
For the marinade:
– 1 lb boneless chicken thighs, cut into 1-inch cubes
– 2 tbsp soy sauce
– 1 tbsp cornstarch
For the sauce:
– ¼ cup chicken broth
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp Szechuan peppercorns, crushed
– 1 tsp red pepper flakes
– 1 tsp sugar
For cooking:
– 2 tbsp vegetable oil
– 3 garlic cloves, minced
– 1 tbsp fresh ginger, grated
– 8 oz wild mushroom mix, sliced
– 2 green onions, sliced
Instructions
1. In a bowl, combine chicken cubes, 2 tbsp soy sauce, and cornstarch; marinate for 10 minutes. Tip: Marinating ensures tender chicken.
2. Whisk together chicken broth, 2 tbsp soy sauce, rice vinegar, crushed Szechuan peppercorns, red pepper flakes, and sugar in a small bowl; set sauce aside.
3. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add marinated chicken to the skillet; cook for 4–5 minutes, stirring occasionally, until browned and cooked through.
5. Transfer chicken to a plate; wipe skillet clean.
6. Heat remaining 1 tbsp vegetable oil in the skillet over medium heat.
7. Add minced garlic and grated ginger; sauté for 30 seconds until fragrant. Tip: Avoid burning garlic for best flavor.
8. Add sliced wild mushrooms; cook for 3–4 minutes, stirring occasionally, until softened and lightly browned.
9. Return chicken to the skillet; pour in the prepared sauce.
10. Bring to a simmer and cook for 2–3 minutes, stirring constantly, until sauce thickens. Tip: Simmer briefly to meld flavors without overcooking.
11. Remove from heat; stir in sliced green onions.
12. Serve immediately over steamed rice or noodles.
Delightfully spicy and savory, this dish features tender chicken with a tingling Szechuan kick and meaty mushrooms. The sauce clings perfectly to each bite, offering a balance of heat and sweetness. Try it with a side of crisp cucumber salad to cool the palate.
Braised Chicken and Mushrooms in Black Bean Sauce
Vibrant and deeply savory, this braised chicken dish delivers rich umami flavors with minimal effort. Velvety mushrooms soak up the savory black bean sauce while the chicken becomes fork-tender. Versatile enough for weeknights yet impressive for guests.
Ingredients
For the chicken:
– 2 lbs chicken thighs, bone-in and skin-on
– 1 tsp kosher salt
– ½ tsp black pepper
– 2 tbsp vegetable oil
For the aromatics:
– 1 medium yellow onion, thinly sliced
– 4 garlic cloves, minced
– 1 tbsp fresh ginger, grated
For the mushrooms and sauce:
– 8 oz cremini mushrooms, quartered
– ¼ cup fermented black beans, rinsed and roughly chopped
– 2 tbsp soy sauce
– 1 tbsp oyster sauce
– 1 tsp sugar
– 2 cups chicken stock
– 1 tbsp cornstarch mixed with 2 tbsp water
– 2 scallions, sliced for garnish
Instructions
1. Pat chicken thighs dry with paper towels and season both sides with salt and pepper.
2. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering, about 350°F.
3. Place chicken thighs skin-side down and cook until golden brown, 6-8 minutes without moving.
4. Flip chicken and cook until second side is browned, 4-5 minutes; transfer to a plate.
5. Add sliced onion to the pot and cook until softened, 3-4 minutes, scraping up browned bits.
6. Add minced garlic and grated ginger; cook until fragrant, 30 seconds.
7. Stir in quartered mushrooms and cook until they release their liquid, 4-5 minutes.
8. Add fermented black beans, soy sauce, oyster sauce, and sugar; stir to combine.
9. Pour in chicken stock and bring to a simmer.
10. Return chicken thighs to the pot, skin-side up, ensuring they are partially submerged.
11. Cover and reduce heat to low; simmer gently for 45 minutes until chicken is tender.
12. Remove chicken from pot and skim excess fat from surface if desired.
13. Whisk cornstarch slurry into the sauce and simmer uncovered until thickened, 2-3 minutes.
14. Return chicken to pot and garnish with sliced scallions.
Unbelievably tender chicken falls off the bone while the mushrooms provide meaty texture. The black bean sauce offers salty, fermented depth that clings to every component. Serve over steamed jasmine rice or with crusty bread to soak up every drop of the rich sauce.
Cantonese Style Chicken and Mushroom Stew
Luscious comfort food doesn’t need complexity. This Cantonese-style stew delivers deep flavor with minimal fuss. Let’s get straight to cooking.
Ingredients
For the chicken: 2 lbs boneless chicken thighs, 1 tbsp vegetable oil, 1 tsp salt
For the aromatics: 1 onion (chopped), 4 garlic cloves (minced), 1 inch ginger (sliced)
For the mushrooms: 8 oz shiitake mushrooms (sliced)
For the sauce: 2 cups chicken broth, 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, 1 tbsp cornstarch
For garnish: 2 green onions (sliced)
Instructions
1. Cut chicken thighs into 1-inch pieces and pat dry with paper towels. 2. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering. 3. Season chicken with salt and add to pot in a single layer. 4. Cook chicken for 4 minutes per side until golden brown. 5. Remove chicken and set aside. 6. Add onion, garlic, and ginger to the same pot. 7. Cook for 3 minutes until fragrant and slightly softened. 8. Add shiitake mushrooms and cook for 5 minutes until they release their liquid. 9. Tip: Don’t overcrowd the chicken—browning in batches ensures crispness. 10. Pour in chicken broth, soy sauce, oyster sauce, and sugar. 11. Bring to a boil, then reduce heat to low. 12. Return chicken to the pot and cover with a lid. 13. Simmer for 25 minutes until chicken is tender. 14. Mix cornstarch with 2 tbsp water to create a slurry. 15. Stir slurry into the stew and cook for 2 minutes until thickened. 16. Tip: Simmering with the lid on traps moisture for juicier chicken. 17. Remove from heat and stir in green onions. 18. Tip: Add cornstarch slurry off the heat to prevent lumps. You’ll love the tender chicken swimming in a rich, savory gravy. The mushrooms add an earthy depth that pairs perfectly with steamed rice. Try serving it over noodles for a comforting twist.
Chicken and Mushroom Fried Rice
Satisfying and quick, this chicken and mushroom fried rice makes a perfect weeknight dinner. It’s packed with savory flavors and comes together in under 30 minutes.
Ingredients
– For the chicken: 1 lb boneless chicken breast, 1 tbsp vegetable oil
– For the vegetables: 8 oz cremini mushrooms, 1 cup frozen peas and carrots, 3 cloves garlic
– For the rice: 3 cups cooked white rice (cold)
– For the sauce: 3 tbsp soy sauce, 1 tbsp sesame oil, 2 eggs
Instructions
1. Dice the chicken breast into ½-inch cubes.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat (350°F).
3. Add the chicken and cook for 5-7 minutes until no longer pink, stirring occasionally.
4. Slice the mushrooms and mince the garlic.
5. Push the chicken to one side of the skillet and add the mushrooms.
6. Cook the mushrooms for 4 minutes until they release their liquid and brown slightly.
7. Add the minced garlic and cook for 30 seconds until fragrant.
8. Push everything to the sides, creating a well in the center.
9. Crack 2 eggs into the center and scramble them for 1 minute until just set.
10. Add 3 cups cold cooked rice and 1 cup frozen peas and carrots.
11. Pour in 3 tbsp soy sauce and 1 tbsp sesame oil.
12. Stir everything together and cook for 3-4 minutes until heated through.
13. Serve immediately.
Notably, the rice should be slightly crispy with tender chicken and earthy mushrooms. For a creative twist, top with sliced green onions and a drizzle of sriracha before serving.
Lemon Chicken with Enoki Mushrooms
Unbelievably simple yet packed with flavor, this lemon chicken with enoki mushrooms comes together in under 30 minutes. Using basic pantry staples, it delivers a bright, savory punch perfect for weeknights. You’ll love how the tender mushrooms soak up the zesty sauce.
Ingredients
For the chicken:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 tbsp olive oil
– 1 tsp salt
– ½ tsp black pepper
For the sauce:
– ¼ cup fresh lemon juice
– 2 tbsp soy sauce
– 1 tbsp honey
– 2 cloves garlic, minced
– 1 tsp grated ginger
For finishing:
– 4 oz enoki mushrooms, trimmed
– 1 tbsp chopped fresh parsley
Instructions
1. Pat the chicken cubes dry with paper towels to ensure even browning.
2. Season the chicken with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the chicken to the skillet in a single layer, avoiding overcrowding.
5. Cook the chicken for 4 minutes without moving to develop a golden-brown crust.
6. Flip each piece and cook for another 3 minutes until cooked through.
7. Remove the chicken from the skillet and set aside on a plate.
8. Reduce the heat to medium and add lemon juice, soy sauce, honey, garlic, and ginger to the same skillet.
9. Scrape the bottom of the skillet with a wooden spoon to incorporate any browned bits for extra flavor.
10. Simmer the sauce for 2 minutes until slightly thickened.
11. Add the enoki mushrooms and stir to coat them in the sauce.
12. Cook the mushrooms for 2 minutes until they soften but still have a slight crunch.
13. Return the chicken to the skillet and toss to combine with the sauce and mushrooms.
14. Cook for 1 more minute to reheat the chicken thoroughly.
15. Remove from heat and stir in the chopped parsley.
Velvety enoki mushrooms provide a delicate contrast to the tender chicken, while the lemon sauce adds a refreshing tang. Serve it over steamed rice or with a side of crisp vegetables for a complete meal that feels both light and satisfying.
Sweet and Sour Chicken with Button Mushrooms
Never underestimate the power of sweet and sour chicken with button mushrooms. This dish delivers bold flavors with minimal effort, perfect for busy weeknights. You’ll love how the tangy sauce clings to every bite.
Ingredients
For the chicken and mushrooms:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 8 oz button mushrooms, sliced
– 2 tbsp vegetable oil
– 1/2 cup cornstarch
– 1/2 tsp salt
– 1/4 tsp black pepper
For the sauce:
– 1/2 cup ketchup
– 1/4 cup rice vinegar
– 3 tbsp brown sugar
– 2 tbsp soy sauce
– 1 tbsp minced garlic
– 1 tsp grated ginger
Instructions
1. Pat the chicken cubes dry with paper towels.
2. Toss chicken with cornstarch, salt, and pepper in a bowl.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
4. Add chicken to the skillet in a single layer.
5. Cook chicken for 4 minutes without stirring to develop a golden crust.
6. Flip chicken and cook for another 3 minutes until browned on all sides.
7. Remove chicken from skillet and set aside.
8. Add sliced mushrooms to the same skillet.
9. Sauté mushrooms for 5 minutes until tender and lightly browned.
10. Whisk together ketchup, rice vinegar, brown sugar, soy sauce, garlic, and ginger in a small bowl.
11. Pour sauce mixture into the skillet with mushrooms.
12. Bring sauce to a simmer over medium heat.
13. Return chicken to the skillet.
14. Stir to coat chicken and mushrooms evenly with sauce.
15. Simmer for 2 minutes until sauce thickens and chicken is heated through.
16. Remove from heat and serve immediately.
Hearty and satisfying, the tender chicken pairs perfectly with the earthy mushrooms. The glossy sauce balances sweet and tangy notes beautifully. Try serving it over steamed jasmine rice for a complete meal that everyone will devour.
Honey Garlic Chicken with Assorted Mushrooms
Never underestimate the power of honey and garlic together. This chicken dish comes together quickly with earthy mushrooms. Perfect for weeknights when you want something flavorful without the fuss.
Ingredients
For the chicken:
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 tbsp cornstarch
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp vegetable oil
For the mushrooms and sauce:
– 8 oz assorted mushrooms (cremini, shiitake, oyster), sliced
– 4 cloves garlic, minced
– 1/3 cup honey
– 1/4 cup soy sauce
– 1 tbsp rice vinegar
– 1 tsp red pepper flakes
– 2 tbsp unsalted butter
– 2 green onions, sliced
Instructions
1. Pat chicken pieces dry with paper towels to ensure even browning.
2. Toss chicken with cornstarch, salt, and pepper in a bowl until evenly coated.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 350°F.
4. Add chicken in a single layer, working in batches if needed to avoid crowding.
5. Cook chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
6. Remove chicken from skillet and set aside.
7. Add mushrooms to the same skillet and cook for 5-6 minutes until browned and tender.
8. Push mushrooms to one side and add garlic, cooking for 30 seconds until fragrant.
9. Whisk together honey, soy sauce, rice vinegar, and red pepper flakes in a small bowl.
10. Pour sauce mixture into skillet and bring to a simmer.
11. Cook sauce for 2-3 minutes until slightly thickened.
12. Return chicken to skillet and toss to coat in the sauce.
13. Stir in butter until melted and glossy.
14. Remove from heat and garnish with green onions.
Tip: Don’t wash mushrooms—wipe with a damp cloth to prevent them from becoming soggy.
Tip: Use a thermometer to check chicken doneness for food safety.
Tip: Let the sauce reduce properly for the best clinging consistency.
The chicken stays juicy inside with a slight crisp from the cornstarch coating. The sauce caramelizes into a sticky-sweet glaze that clings to every bite. Serve over jasmine rice to soak up every last drop of the savory-sweet sauce.
Cashew Chicken with Cremini Mushrooms
Hearty and savory, this cashew chicken with cremini mushrooms delivers rich flavor with minimal effort. Perfect for weeknights when you crave something satisfying but don’t want to fuss. Here’s how to make it.
Ingredients
For the marinade:
– 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
– 2 tbsp soy sauce
– 1 tbsp cornstarch
For the sauce:
– 1/4 cup soy sauce
– 2 tbsp hoisin sauce
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 1/2 cup chicken broth
For cooking:
– 2 tbsp vegetable oil, divided
– 8 oz cremini mushrooms, sliced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1/2 cup roasted cashews
– 2 green onions, sliced
Instructions
1. In a medium bowl, combine chicken cubes, 2 tbsp soy sauce, and 1 tbsp cornstarch.
2. Marinate the chicken for 10 minutes at room temperature.
3. In a small bowl, whisk together 1/4 cup soy sauce, hoisin sauce, rice vinegar, sesame oil, and chicken broth.
4. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat.
5. Add marinated chicken and cook for 5-7 minutes, turning occasionally, until browned and cooked through.
6. Transfer chicken to a plate and set aside.
7. Add remaining 1 tbsp vegetable oil to the same skillet.
8. Sauté sliced cremini mushrooms for 4-5 minutes until they release moisture and brown.
9. Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
10. Pour the sauce mixture into the skillet, stirring to combine.
11. Bring the sauce to a simmer and cook for 2-3 minutes until slightly thickened.
12. Return the cooked chicken to the skillet, stirring to coat with the sauce.
13. Add roasted cashews and sliced green onions, stirring to incorporate.
14. Cook for 1 minute more to heat everything through.
15. Remove from heat and serve immediately.
Juicy chicken and earthy mushrooms coated in a glossy, umami-rich sauce create a satisfying bite. The cashews add a delightful crunch, while green onions provide a fresh finish. Serve over steamed rice or noodles for a complete meal that’s both comforting and elegant.
Steamed Chicken with Black Fungus and Mushrooms
Hearty and wholesome, this steamed chicken dish delivers tender protein with earthy mushrooms and crisp black fungus. Simple prep yields big flavor in under 30 minutes.
Ingredients
For the chicken and marinade:
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 tbsp soy sauce
– 1 tsp sesame oil
– 1 tsp cornstarch
For steaming:
– 1 cup dried black fungus, rehydrated and drained
– 1 cup shiitake mushrooms, sliced
– 2 cloves garlic, minced
– 1 tbsp ginger, grated
– 2 green onions, sliced
Instructions
1. In a bowl, combine chicken pieces with soy sauce, sesame oil, and cornstarch. Marinate for 10 minutes at room temperature.
2. Rehydrate dried black fungus in warm water for 15 minutes until pliable, then drain thoroughly.
3. Slice shiitake mushrooms into ¼-inch thick pieces.
4. Mince garlic cloves and grate ginger using a fine grater.
5. Slice green onions, separating white and green parts.
6. Arrange marinated chicken in a single layer on a heatproof plate.
7. Scatter rehydrated black fungus, shiitake mushrooms, minced garlic, grated ginger, and white parts of green onions over chicken.
8. Place plate in a steamer basket over boiling water.
9. Cover steamer and steam on high heat for 15 minutes until chicken reaches 165°F internally.
10. Remove plate from steamer and garnish with green onion tops.
Tender chicken absorbs the savory steam while black fungus adds a satisfying crunch. Serve over jasmine rice to catch every drop of the aromatic juices, or stuff into lettuce cups for a light meal.
Conclusion
Hooray! We hope this collection inspires you to explore the wonderful world of Chinese chicken and mushroom dishes. Try these recipes, share your favorites in the comments, and pin this article on Pinterest to save for your next culinary adventure. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
