Stir-Fried Chicken with King Oyster Mushrooms
A quick and flavorful stir-fry featuring tender chicken thigh strips and meaty king oyster mushrooms, finished with a kick of chili oil. This dish comes together in under 30 minutes, perfect for a busy weeknight dinner.
Story
King oyster mushrooms have a satisfying meaty texture that holds up beautifully in high-heat cooking. The trick is to get your wok smoking hot and keep everything moving—this ensures the chicken stays juicy while getting nice caramelized edges.
Ingredients
king oyster mushrooms
200g
boneless chicken thighs
300g
chili oil
1-2 tablespoons
cornstarch
1 tablespoon
vegetable oil
2 tablespoons
salt
to taste
garlic, minced
2 cloves
green onions, chopped
2 stalks
Instructions
1
Prep the ingredients
Slice the king oyster mushrooms into thick strips about half an inch wide. Cut the chicken thighs into similar-sized strips, about the length of your finger. Toss the chicken with a pinch of salt and the cornstarch until evenly coated—this coating helps lock in moisture and creates a silky texture.
2
Sear the chicken
Heat a wok or large skillet over high heat until smoking. Add the vegetable oil, then immediately add the chicken strips in a single layer. Let them sear without stirring for about 30 seconds to develop color, then toss and cook until just cooked through, about 2 minutes total. Remove and set aside.
3
Cook the mushrooms
Add the mushroom strips to the hot wok. Stir-fry over high heat for 3-4 minutes until they release their moisture and turn golden on the edges. The mushrooms should shrink slightly and become tender but still have some bite.
4
Combine and finish
Return the chicken to the wok along with the minced garlic. Give everything a quick toss, then drizzle the chili oil around the edges of the pan—this technique blooms the chili flavor without burning it. Season with salt to taste, sprinkle with green onions, and serve immediately over steamed rice.
