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This Chicken and Mushroom Stir-Fry recipe is better than anything you would get at a take-out restaurant. Pair it with your favorite rice for a complete meal or maybe whip up a chow mein noodle dish on the side.
Ingredients:
- 2 tablespoons oil divided
- 1 lb. boneless chicken thighs cut into 1-inch (2cm) pieces
- 1/2 teaspoon salt to taste
- 1/4 teaspoon cracked black pepper
- 2 teaspoons Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 8 oz sliced brown mushrooms
- 3 tablespoons 2 oz butter
- 1 brown shallot chopped
- 1 green bell pepper seeded and chopped
- 4 cloves garlic minced
- 2 tablespoons fresh chopped parsley
Instructions:
Cook the Chicken:
- Heat 1 tablespoon of oil in a large pan over medium-high heat. When the oil is hot, add the chicken pieces. Season with salt, pepper, Italian seasoning, garlic powder, onion powder, and paprika. Stir everything together and cook the chicken, searing it until it’s browned and cooked through, about 5-6 minutes. Transfer the cooked chicken to a plate and keep warm.
Cook the Mushrooms:
- In the same pan, heat the remaining tablespoon of oil and 1 tablespoon of butter. Add the sliced mushrooms and cook, stirring frequently, until they begin to brown and soften, about 3-4 minutes.
Sauté the Vegetables:
- Add the remaining butter to the pan and let it melt. Sauté the chopped shallots and green bell pepper until soft and fragrant, about 3 minutes. Add the minced garlic and sauté for another 30 seconds until aromatic.
Combine Everything:
- Return the cooked chicken to the pan, including any juices that collected while it rested. Stir everything together so the chicken and vegetables are well coated in the flavorful pan juices. Continue cooking for another 1-2 minutes until the vegetables are fully softened and the chicken is heated through.
Final Seasoning:
- Taste the dish and adjust seasoning with more salt and pepper if needed. Garnish with fresh chopped parsley before serving.
- Serve with your favorite rice or chow mein noodles.
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Chicken and Mushroom Stir-Fry
This Chicken and Mushroom Stir-Fry recipe is better than anything you would get at a take-out restaurant. Pair it with your favorite rice for a complete meal or maybe whip up a chow mein noodle dish on the side.
Servings 4 Servings
Equipment
Ingredients
- 2 tablespoons oil divided
- 1 lb. boneless chicken thighs cut into 1-inch (2cm) pieces
- 1/2 teaspoon salt to taste
- 1/4 teaspoon cracked black pepper
- 2 teaspoons Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 8 oz sliced brown mushrooms
- 3 tablespoons 2 oz butter
- 1 brown shallot chopped
- 1 green bell pepper seeded and chopped
- 4 cloves garlic minced
- 2 tablespoons fresh chopped parsley
Instructions
Cook the Chicken:
- Heat 1 tablespoon of oil in a large pan over medium-high heat. When the oil is hot, add the chicken pieces. Season with salt, pepper, Italian seasoning, garlic powder, onion powder, and paprika. Stir everything together and cook the chicken, searing it until it’s browned and cooked through, about 5-6 minutes. Transfer the cooked chicken to a plate and keep warm.
Cook the Mushrooms:
- In the same pan, heat the remaining tablespoon of oil and 1 tablespoon of butter. Add the sliced mushrooms and cook, stirring frequently, until they begin to brown and soften, about 3-4 minutes.
Sauté the Vegetables:
- Add the remaining butter to the pan and let it melt. Sauté the chopped shallots and green bell pepper until soft and fragrant, about 3 minutes. Add the minced garlic and sauté for another 30 seconds until aromatic.
Combine Everything:
- Return the cooked chicken to the pan, including any juices that collected while it rested. Stir everything together so the chicken and vegetables are well coated in the flavorful pan juices. Continue cooking for another 1-2 minutes until the vegetables are fully softened and the chicken is heated through.
Final Seasoning:
- Taste the dish and adjust seasoning with more salt and pepper if needed. Garnish with fresh chopped parsley before serving.
