Stir-Fried Chicken with Shiitake Mushrooms and Chinese Sausage
Tender chicken pieces stir-fried with umami-rich shiitake mushrooms and savory Chinese sausage for a comforting Cantonese home-style dish. This chinese-inspired chicken ready in about 30 minutes pairs finely julienned ginger, stalks, sliced green onions, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 400 g, cut into 1-inch pieces boneless chicken thighs
- 6 pieces, soaked in warm water for 30 minutes, sliced dried shiitake mushrooms
- 2 links, thinly sliced Chinese sausage (lap cheong)
- 1 tbsp, finely julienned ginger
- 2 stalks, sliced green onions
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce
- 1 tsp, mixed with 2 tbsp water cornstarch
- 2 tbsp vegetable oil
- 1 tsp sesame oil
- 1/4 cup water
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a wok over medium-high heat until shimmering. Add 2 sliced Chinese sausage links and stir-fry for 2 minutes until their edges crisp and the oil becomes fragrant.
- Step 2: Add 1 tbsp finely julienned ginger and sauté for 30 seconds until aromatic, then add 400 g boneless chicken thighs cut into 1-inch pieces. Stir-fry for 4-5 minutes until chicken starts to brown.
- Step 3: Drain and slice 6 soaked shiitake mushrooms and add them to the wok with 1/4 cup water, 2 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tsp dark soy sauce. Stir to combine and simmer for 3 minutes.
- Step 4: Stir in the cornstarch slurry made with 1 tsp cornstarch and 2 tbsp water, cooking for another 1-2 minutes until the sauce thickens and coats the chicken and mushrooms.
- Step 5: Remove from heat and drizzle 1 tsp sesame oil, then sprinkle 2 sliced green onion stalks. Toss gently and serve immediately with steamed rice.
Frequently asked questions
How long does Stir-Fried Chicken with Shiitake Mushrooms and Chinese Sausage take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Stir-Fried Chicken with Shiitake Mushrooms and Chinese Sausage?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep finely julienned ginger from drying out.
Can I substitute ingredients in Stir-Fried Chicken with Shiitake Mushrooms and Chinese Sausage?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Stir-Fried Chicken with Shiitake Mushrooms and Chinese Sausage for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Stir-Fried Chicken with Shiitake Mushrooms and Chinese Sausage?
Chinese chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
