Cantonese Chicken with Mushrooms

Cantonese chicken with mushrooms is a stir-fry dish that packs a punch of flavors. Great to be served as a starter or main dish to pour over noodles or rice.

Jump to:

• About Cantonese chicken recipe
• Ingredients
• How to make Cantonese chicken
• Tips for Cantonese chicken recipe
• 📋RECIPE Cantonese Chicken with Mushrooms

Ingredients

• 1 lb boneless chicken
• 1 cup sliced mushrooms such as shiitake, oyster mushrooms, cremini or a mix
• 2 tablespoon sesame oil
• ½ cup white part of green onions
• 1 bok choy, cut crosswise into 1 inch pieces
• 6 garlic cloves, minced 
• 2 teaspoon ginger, minced
• 1 teaspoon corn starch
• 1 tablespoon water

For Sauce-

• 1 tablespoon low sodium light soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 1 tablespoon chili sauce
• 1 tablespoon rice wine vinegar
• 1 teaspoon brown sugar

Chicken Marinade-

• 2 teaspoon ground pepper
• Salt to taste

Garnish –

• 1 tablespoons green onion 
• Tossed sesame seeds

Ingredients additions & substitutions

Use boneless chicken breasts or thighs.

Oyster mushrooms, shiitake mushrooms, cremini are best for this recipe. If you can’t find those two mushrooms use button mushrooms.

Bok choy can be substituted with broccoli or even spinach (to be added last while cooking).

Note this stir fry is saucy dish. Feel free to make it semi-dry or dry stir fry by reducing the amount of sauce accordingly.

How to make Cantonese chicken

1. Cut chicken into small cubes. Add little salt and pepper to taste. Cover and marinate chicken for 30 minutes to 2 hours refrigerated.
2. Heat 2 tablespoon sesame oil in a wok. Add minced garlic cloves and sauté for a minute. Add chopped white part of green onions and toss for 30 seconds.
3. Add marinated chicken pieces and toss until chicken is partially cooked.
4. Add sliced mushrooms and bok choy, toss for a minute.
5. In a small bowl whisk together all the sauces. Pour it over chicken. Cook on high flame for about 2 minutes.
6. In another small bowl whisk corn starch in 1 tablespoon water. Once chicken is fully cooked, pour corn starch slurry, stir well and cook until chicken is cooked through and sauce is thick and glossy, will take about 2 to 3 minutes.
7. Remove from wok and transfer to a serving plate. Garnish with green onions, sesame seeds and serve hot over noodles or rice.

Tips for Cantonese chicken recipe

1. Chicken breasts are best, you can use chicken thighs if you want juicy chicken. Chicken thighs are juicier and absorbs more flavor than breasts.
2. Cook on high heat, tossing frequently to ensure not to over cook chicken or vegetables.
3. Taste first and then add salt only if needed.
4. Cantonese chicken is supposed to be soft with loads of sauce. This recipe will yield you saucy chicken. It won’t be thick and semi-dry like other stir fry especially Mandarin stir fry.

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