Chicken and Mushroom Stir Fry

Prep time: 20 minutes
Cooking time: 10 minutes
Serves: 4

Marinated in a teriyaki sauce and served with fresh vegetables, this tender chicken and juicy mushroom stir-fry is quick to cook up and perfect for a weekday dinner.


  • 300g closed-cup mushrooms, halved
  • 500g chicken breast, cut into thin strips
  • 200ml teriyaki sauce
  • 2 tbsp sunflower oil
  • 1 red onion, thinly sliced
  • 300g broccoli, cut into small florets
  • 1 red pepper, diced
  • 2 tsp sesame oil
  • 50ml water

To serve

  • 4 cups rice noodles
  • 2 tsp toasted sesame seeds (optional)


  1. Marinate the chicken in teriyaki sauce for 20 minutes. Drain the chicken but keep the marinade.
  2. Add 1 tbsp of the sunflower oil to a wok/frying pan and stir fry the chicken for 2-3 minutes until sealed. Set aside.
  3. Add the remaining oils and fry the onion, mushrooms, broccoli and red pepper for 2 minutes. Return the chicken and marinade to the wok, add a little water. Cook for 1-2 minutes until chicken is cooked. Serve with rice noodles and toasted sesame seeds.

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