Chicken & Mushroom Stir-Fry


Chicken & Mushroom Stir-Fry

Quick & easy to prepare, the chicken & mushroom stir-fry is calorie & macro friendly! 

Course Main Dish
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 487 kcal


  • 2 Tsp Sesame oil
  • 6 Chicken Thigh Fillets, trimmed, thinly sliced
  • 1 Red Onion
  • 1 Garlic Clove
  • 5cm Piece Ginger
  • 2 Cups Broccoli
  • 300 g Mixed mushrooms
  • 1 Tsp Chinese five spice
  • 1 Tbsp Black bean suace
  • 1 Long red chilli
  • 1 Tbsp Chinese rice wine
  • 60 ml Oyster sauce
  • 1/2 Cup Cashews
  • 1 Cup Jasmine rice


  1. Heat half the oil in a wok or large frying pan over high heat. Stir-fry the chicken, in 4 batches, for 2-3 mins or until golden brown and cooked through. Transfer to a heatproof bowl.

  2. Heat the remaining oil in the wok or pan. Add the onion, garlic and ginger and stir-fry for 1 min. Return the chicken to the wok or pan with the baby broccoli and mushroom and stir-fry for 1-2 mins or until mushroom is just tender.

  3. Add the Chinese five spice, black bean sauce, chilli, if using, and rice wine or sherry to the wok or pan. Stir-fry for 30 secs or until aromatic. Add the oyster sauce and cashews. Stir-fry until mixture is heated through and well combined.

  4. Divide the rice and stir-fry among serving bowls. Sprinkle with coriander.