Name: Chicken with Wood Ear Mushrooms
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 2 boneless, skinless chicken breasts, cut into bite-sized pieces; 1/2 cup wood ear mushrooms (rehydrated if dried); 2 celery stalks, sliced; 2 cloves garlic, minced; 1 tablespoon soy sauce; 1 tablespoon oyster sauce; 1 teaspoon sugar; 1/4 cup chicken broth; 2 teaspoons cornstarch; 2 tablespoons vegetable oil; Salt and pepper to taste; Cooked white rice for serving; Chili sauce for dipping (optional)

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Chicken with Wood Ear Mushrooms is a classic Chinese-style stir-fry that combines tender chicken pieces with crisp celery and earthy wood ear mushrooms, all tossed in a savory garlic-infused sauce. This well-balanced dish is served with fluffy steamed rice for a wholesome and flavorful meal that’s quick to prepare and packed with texture.

Why You’ll Love This Recipe

This dish is an excellent blend of simplicity and flavor. The juicy chicken pairs beautifully with the slightly crunchy celery and the distinct texture of wood ear mushrooms. The savory garlic sauce enhances every bite without overpowering the natural flavors of the ingredients. With minimal prep and a short cooking time, this recipe is perfect for busy weeknights or when you’re craving an authentic Chinese dish that’s light yet satisfying.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 cup wood ear mushrooms (rehydrated if dried)
2 celery stalks, sliced
2 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
1/4 cup chicken broth
2 teaspoons cornstarch
2 tablespoons vegetable oil
Salt and pepper to taste
Cooked white rice for serving
Chili sauce for dipping (optional)

Directions

In a small bowl, combine the soy sauce, oyster sauce, sugar, and chicken broth. Set aside.
In another small bowl, dissolve the cornstarch in 1 tablespoon of water to create a slurry. Set aside.
Heat vegetable oil in a large pan or wok over medium heat. Add minced garlic and stir-fry for 30 seconds until aromatic.
Add the chicken pieces and cook for 5–7 minutes, or until they are lightly browned and cooked through. Season with salt and pepper.
Add the sliced celery and rehydrated wood ear mushrooms to the pan. Stir-fry for 3–4 minutes until the vegetables are tender-crisp.
Pour in the prepared sauce and bring it to a simmer. Stir in the cornstarch slurry and cook for about 2 minutes, or until the sauce thickens.
Serve the chicken and mushroom mixture over steamed white rice. Add chili sauce on the side for those who enjoy extra heat.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 350 kcal per serving

Variations

Vegetarian Version: Substitute chicken with tofu or mushrooms like shiitake or king oyster for a plant-based alternative.
Spicy Style: Add sliced red chilies or a dash of chili oil to the stir-fry for extra heat.
Extra Vegetables: Include bell peppers, carrots, or snap peas for more variety and color.
Sesame Finish: Drizzle with a little toasted sesame oil at the end for a nutty aroma.
Noodle Base: Serve over stir-fried noodles instead of rice for a satisfying change.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water or broth to keep the sauce from drying out. Microwaving is also an option for convenience, though stir-frying preserves texture better.

FAQs

What are wood ear mushrooms?

Wood ear mushrooms are edible fungi known for their crunchy texture and mild flavor. They’re often used in Chinese cuisine and can be found dried in Asian grocery stores.

Do I need to soak dried wood ear mushrooms?

Yes, if using dried mushrooms, soak them in warm water for 20–30 minutes until fully rehydrated. Rinse well before using.

Can I use chicken thighs instead of breasts?

Absolutely. Chicken thighs are flavorful and remain juicy after cooking, making them a great substitute.

Is this dish gluten-free?

It can be made gluten-free by using gluten-free soy sauce and oyster sauce alternatives.

What type of rice pairs best with this dish?

Steamed jasmine rice or medium-grain white rice is ideal, but brown rice also works for a more wholesome option.

Can I meal prep this dish?

Yes, it reheats well and holds up nicely for a couple of days in the fridge, making it suitable for meal prep.

What oil is best for stir-frying?

Use high-smoke-point oils like vegetable oil, canola oil, or peanut oil for best results.

Can I skip the cornstarch slurry?

It’s not essential, but it helps thicken the sauce and improve the texture. You can substitute with arrowroot or tapioca starch if preferred.

Are there alternatives to oyster sauce?

Hoisin sauce or mushroom stir-fry sauce can be used, though the flavor will be slightly different.

What’s the best way to slice the chicken?

Slice against the grain into bite-sized pieces to ensure tender texture after cooking.

Conclusion

Chicken with Wood Ear Mushrooms is a simple yet deeply satisfying dish that captures the essence of Chinese home cooking. With its tender chicken, crunchy vegetables, and savory sauce, it’s a versatile recipe that’s easy to make and full of flavor. Served over steamed rice and optionally paired with chili sauce, it makes for a quick, nourishing, and delightful meal any day of the week.

Chicken with Wood Ear Mushrooms

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A flavorful Chinese-inspired dish featuring tender chicken pieces cooked with crisp wood ear mushrooms, celery, and a savory garlic sauce, served with fluffy white rice for a perfect meal.

Author: Mari
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stir-Frying
Cuisine: Chinese
Diet: Halal

Instructions

In a small bowl, mix the soy sauce, oyster sauce, sugar, and chicken broth. Set aside.
Dissolve the cornstarch in a tablespoon of water to create a slurry. Set aside.
Heat vegetable oil in a large pan or wok over medium heat. Add the minced garlic and stir-fry for about 30 seconds until fragrant.
Add the chicken pieces to the pan and cook until lightly browned, about 5-7 minutes. Season with salt and pepper to taste.
Add the sliced celery and wood ear mushrooms to the pan and stir-fry for an additional 3-4 minutes.
Pour in the prepared sauce and bring to a simmer. Add the cornstarch slurry and cook until the sauce thickens, about 2 minutes.
Serve the chicken and mushroom mixture over a bed of steamed white rice. Optionally, serve with chili sauce on the side for an added kick.