Chicken and Mushroom Stir Fry

    45 min

    A chicken stir fry dish that's a little different. The mushrooms used in this recipe are pioppino and black fungus. They contribute an excellent flavour and texture to the dish.


    Quebec, Canada
    22 people made this

    Serves: 6 

    • Marinade
    • 1/2 tablespoon sugar
    • 1 teaspoon salt
    • 1/2 tablespoon light soy sauce or 1 tablespoon dark soy sauce
    • 1-2 tablespoons cornflour, mixed with 1 tablespoon water
    • 6 skinless, boneless chicken breast fillets, cut into pieces
    • Sauce
    • 3 tablespoons oyster sauce
    • 1 teaspoon sugar
    • 2 teaspoons sesame oil
    • 1 tablespoon oil
    • 2 teaspoons chopped garlic
    • 3 slices fresh root ginger
    • 1 onion, chopped
    • 1 teaspoon salt
    • 200g dried pioppino mushrooms, soaked, stem removed
    • 150g dried black fungus, soaked, stem removed
    • 1/2 tablespoon water

    Prep:15min  ›  Cook:15min  ›  Extra time:15min marinating  ›  Ready in:45min 

    1. Make the marinade by mixing together the sugar, salt, soy sauce and cornflour slurry. Mix in the chicken, let marinate for 15 minutes.
    2. In a small bowl, mix together oyster sauce, sugar and sesame oil to make the sauce. Set aside.
    3. Heat a large frying pan with 1 tablespoon oil over high heat. Stir-fry the garlic and ginger until fragrant, 2-3 minutes. Stir in the onion and salt and fry until soft, 3-4 minutes. Add the chicken, stir-fry until all sides are evenly browned, 3-4 minutes. Stir in the pioppino mushrooms and black fungus, stir to mix.
    4. Add in 1/2 tablespoon water and allow to heat through, 1-2 minutes. Reduce the heat to medium and simmer for 5 minutes or until the chicken is fully cooked. Stir in the sauce and mix to combine, serve hot


    Pioppino are a type of Japanese mushroom. They are also known as black poplar mushrooms and shimeji.
    Black fungus are also known as wood ear mushrooms.
    You will find both types of mushrooms in Chinese/Oriental speciality stores.

    Cook's note

    If you'd like a thicker sauce, add a little bit of cornflour mixed with water at the end.

    See it on my blog

    Check out this recipe on my blog

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    Reviews in English (2)


    This dish was a surprising treat. I shall make this often. I used other mushrooms and veg and even noodles. A really lovely way to use oyster sauce and soy sauce to produce subtle flavours.  -  23 May 2017


    really quick and easy, lovely dish. I used ordinary mushrooms cuz that's all I had. Would def recommend also added green pepper and sliced carrot  -  21 May 2015

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