For a quick weeknight dinner, I turn to this Chicken and Mushroom Stir Fry — a simple, flavorful dish that comes together fast and pleases the whole family.
One of my favorite takeout dishes is Moo Goo Gai Pan — the Americanized Cantonese stir-fry that features chicken, mushrooms and crisp vegetables in a light, garlicky sauce. While this recipe is not an attempt at authentic Cantonese cuisine, it is inspired by that classic flavor profile and adapted to be Whole30 and Paleo friendly. I developed it in my own kitchen and it has become a family favorite for busy evenings because it’s fast, bright, and savory without unnecessary fuss.
This one-pan stir-fry uses simple ingredients: tender chicken tossed with a light coating of tapioca (or arrowroot) and egg white for a silky texture, coconut aminos and fish sauce for depth, fresh ginger and garlic for bright aromatics, and a mix of mushrooms, snow peas, carrots, and water chestnuts for crunch and body. The sauce is whisked together ahead of time so that when the vegetables are nearly tender you add it to the pan and everything comes together in under 30 minutes. It’s ideal for a family-style meal, served over cauliflower rice for a Whole30 option or alongside steamed rice if you prefer.
This recipe pairs well with other quick stir-fries and Asian-inspired weeknight meals. If you enjoy this style, you might also like variations using beef, shrimp, or kimchi for a different flavor direction. Below you’ll find the full ingredient list and step-by-step instructions to make this stir-fry at home.
Chicken and Mushroom Stir Fry
30 minutes
4
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Ingredients
For the Chicken:
- 1.5 pounds boneless skinless chicken breasts
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 egg white only
- 1 tablespoon tapioca flour or arrowroot
For the Sauce:
- 1/4 cup coconut aminos
- 1 teaspoon fish sauce
- 1/4 cup chicken broth
- 1 teaspoon tapioca flour or arrowroot
- 1/2 inch knob ginger peeled and finely grated
- 1 tablespoon rice vinegar
For the Stir Fry:
- 1.5 cups baby bella mushrooms thinly sliced (about 6 mushrooms)
- 1 cup carrot peeled and sliced on the diagonal
- 1.5 cups snow peas
- 3 tablespoons avocado oil
- 8 oz water chestnuts drained
- 4 cloves garlic very thinly sliced
Instructions
Prepare the Chicken:
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Place the chicken on a cutting board and cover it with plastic wrap. Use a meat mallet or the bottom of a heavy skillet to pound the chicken to an even 1/4-inch thickness. Discard the plastic wrap, then cut the chicken into 1-inch cubes.
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In a bowl, combine the chicken with salt, pepper, the egg white, and tapioca (or arrowroot) flour. Stir until the pieces are well coated. Set aside while you prepare the sauce and vegetables.
Make the Sauce:
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Whisk together the coconut aminos, fish sauce, chicken broth, tapioca flour, grated ginger, and rice vinegar in a small bowl. Set the sauce aside until ready to use.
Make the Stir-Fry:
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Heat a large skillet or wok over high heat and add 2 tablespoons avocado oil. When the oil is very hot, add the chicken in a single layer, working in 2–3 batches to avoid overcrowding. Cook the chicken until golden brown and cooked through, about 2–3 minutes per side. Transfer cooked pieces to a plate and repeat with the remaining chicken.
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Add the remaining 1 tablespoon of oil to the skillet. Add the mushrooms, carrots, snow peas, water chestnuts, and sliced garlic. Sauté, stirring frequently, until the vegetables are just tender but still crisp, about 3–4 minutes.
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Pour the sauce over the vegetables and return the chicken to the skillet. Toss everything to combine and cook, stirring, until the sauce thickens and coats the chicken and vegetables, about 2 minutes. Taste and adjust seasoning if needed, then remove from heat and serve immediately.
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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Tips and variations: For a slightly different texture, use white button mushrooms or shiitakes. Swap the chicken for thinly sliced beef or shrimp and adjust the cooking time so proteins cook just until done. To make this dish milder, reduce the garlic to two cloves; for more heat, add sliced chiles or a pinch of crushed red pepper to the pan. Leftovers keep well for 2–3 days in the refrigerator and reheat gently over medium heat or briefly in the microwave. If you need a gluten-free soy flavor but don’t have coconut aminos, a naturally gluten-free tamari is a good substitute.