Asian Chicken Mushroom Recipes For Healthy Weeknight Dinners

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Serving: 4 servings

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 8 oz mushrooms, sliced (shiitake or button mushrooms work well)
• 2 cups broccoli florets
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/4 cup low-sodium soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 1 tablespoon rice vinegar
• 1 teaspoon honey (optional)
• Salt and pepper, to taste
• Cooked brown rice or quinoa, for serving

1. Start by heating sesame oil in a large skillet over medium-high heat. Add the minced garlic and ginger, sautéing for about 1 minute until fragrant.
2. Add the chicken pieces to the skillet, seasoning with salt and pepper. Cook until the chicken is browned and cooked through, approximately 6-8 minutes.
3. Once the chicken is cooked, add the sliced mushrooms and broccoli florets. Stir-fry for another 5-7 minutes, or until the vegetables are tender.
4. In a small bowl, mix together the soy sauce, rice vinegar, and honey (if using). Pour this sauce over the chicken and vegetables in the skillet.
5. Stir in the cornstarch mixture and cook for an additional 2-3 minutes, allowing the sauce to thicken.
6. Serve hot over cooked brown rice or quinoa for a wholesome meal.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serving: 4 servings

• 1 lb chicken thighs, sliced into strips
• 8 oz shiitake mushrooms, sliced
• 1 bell pepper, sliced
• 1 cup snap peas
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 2 tablespoons vegetable oil
• 1 teaspoon chili paste (optional)
• Cooked rice noodles or steamed rice, for serving

1. Heat vegetable oil in a wok or large skillet over high heat.
2. Add the chicken strips and cook until browned, around 5-7 minutes.
3. Stir in the mushrooms, bell pepper, and snap peas. Sauté for another 3-5 minutes.
4. Mix the soy sauce, oyster sauce, and chili paste together, then pour over the stir-fry. Toss to combine.
5. Serve immediately over rice noodles or steamed rice.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Serving: 4 servings

• 1 lb chicken breast, diced
• 8 oz mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup coconut milk
• 2 tablespoons olive oil
• 1 tablespoon thyme
• Salt and pepper, to taste
• Fresh parsley, for garnish

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until soft.
2. Add the diced chicken and cook until no longer pink, around 5-7 minutes.
3. Stir in the mushrooms and cook for another 5 minutes.
4. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes.
5. Add the coconut milk and thyme, stirring to combine. Season with salt and pepper.
6. Garnish with fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Serving: 4 servings

• 1 lb chicken thighs, bone-in and skin-on
• 8 oz baby bella mushrooms, whole
• 1/2 cup teriyaki sauce
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• Salt and pepper, to taste
• Chopped green onions, for garnish

1. Preheat the oven to 400°F (200°C).
2. In a large baking dish, place the chicken thighs and mushrooms. Drizzle with olive oil and season with garlic powder, ground ginger, salt, and pepper.
3. Pour the teriyaki sauce over the chicken and mushrooms, ensuring everything is coated.
4. Bake for 25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
5. Garnish with chopped green onions before serving.