Cantonese Chicken and Mushrooms

Save Recipe
  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe


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. Mix the cornstarch with 3 tablespoons cold water in another bowl. Place both bowls near the stove with the remaining ingredients.
  2. Heat a wok or deep skillet over high heat until hot. Add the peanut oil, then the scallions, ginger and garlic, and stir-fry about 20 seconds. Add the chicken mixture and stir-fry until the meat is no longer pink on the outside, 2 to 3 minutes. Stir in the mushrooms and bok choy.
  3. Add the broth and sesame oil to the skillet and bring to a boil over high heat. 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. Serve with rice, if desired.
Dairy-Free Cream of Wild Mushroom and Barley Soup
31m Easy 100%
Quick and Easy Chicken Mole Enchiladas
14m Easy 94%
Easy Coconut Milk-Poached Chicken Breasts
45m Easy 98%
Chicken Spinach Casserole with Mushrooms and Phyllo