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Chicken & Shiitake Stir-fry

Name: Chicken & Shiitake Stir-fry
Prep time: 12 min
Cook time: 12 min
Total time: 24 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 300 g boneless chicken thigh, thin strips; 200 g fresh shiitake mushrooms, sliced; 2 pieces scallions, sliced; 1.5 tbsp neutral oil; 2 pieces garlic cloves, minced; 8 g fresh ginger, finely chopped; 1 tbsp light soy sauce; 1 tsp cornstarch; 60 ml water for sauce

香菇炒鸡 · Xiāng gū chǎo jī

Chicken and fresh shiitake in a light soy sauce. Fresh mushrooms avoid the extra soaking needed for dried shiitake.

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Prep12 min

Cook12 min

Serves2

DifficultyEasy

Chicken & Shiitake Stir-fry — AI-generated dish reference, not a photo — AI-generated dish reference · not a photograph · China Table · AI-generated · Original AI illustration

Recipe guide · not yet kitchen-testedAI-assisted editorial draft. Timing depends on your stove, pan, and ingredient size. Use the doneness checks below.

Let’s get cooking

01
Slice and prepare
Cut meat across its grain into 3 mm slices or small even cubes as specified. Prepare vegetables. In a bowl, mix soy sauce, starch, measured sauce water, and all additional seasonings.
02
Cook the meat
Heat oil over medium-high heat. Spread meat in one layer, working in batches if needed. Turn and stir for 5–7 minutes, checking doneness. Chicken must reach 74°C. Transfer to a clean plate.
03
Soften mushrooms
After removing chicken, stir garlic, ginger, and mushrooms for 4–5 minutes until the caps soften and released water reduces. Add scallions.
04
Combine and glaze
Stir the sauce again so starch lifts from the bottom. Pour into the vegetables and simmer 1–2 minutes until glossy. Return cooked meat and toss for 30–60 seconds, until hot throughout.