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Stir Fried Shiitake Mushroom with Chicken

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This stir fried Shiitake mushroom with chicken dish is so easy to make. The meaty texture of fresh shiitake mushrooms is very soft and smooth. It doesn’t take very long to be cooked through as the dried ones do. What will amaze you is that Shiitake mushrooms will take up all the flavours of the meat and sauce.

Stir Fried Shiitake Mushroom with Chicken01

This time I used mirin, one of the common staples in Japanese cooking to make the sauce, with a bit of soy sauce. The whole chicken dish turned out very flavoursome. The chicken meat was just cooked through and retained a tender texture.

The highlight of the dish is the sauce that will make you don't want to waste a drop of it at all. This dish goes perfectly with a bowl of steamed rice.

Stir Fried Shiitake Mushroom with Chicken02

Stir Fried Shiitake Mushroom with Chicken Recipe (Printable recipe)

Course: Chicken, Stir-fry
Cuisine: Chinese
Prep time:
Cook time:
Yield: 2 to 3 serves

Stir Fried Shiitake Mushroom with Chicken03

  • 220 gm skinless chicken thighs
  • 100 gm fresh shiitake mushroom
  • 1 tsp minced garlic
  • 1 spring onion, cut into sections
  • ½ carrot, sliced
  • 1 tsp light soy sauce
  • 1 tsp Shaoxing wine
  • ½ tsp freshly grated ginger juice
  • ¼ tsp cornflour / corn starch
  • 2 tsp light soy sauce
  • 2 tsp mirin
  • 1 tsp sugar
  • 2 Tbsp water

How To Make Stir Fried Shiitake Mushroom with Chicken

  1. Cut the chicken thighs into large pieces. Mix with marinade. Set aside for 20 minutes. Thickly slice the fresh shiitake mushrooms.
  2. Heat oil in a wok over medium high heat. Saute the garlic and white parts of spring onion. Add carrot and stir to combine. Toss in the mushrooms and cook until aromatic. Push all the ingredients to sides of the wok. Add more oil to pan fry the chicken thigh. Pour in the sauce. Cook until the sauce is reduced by half. Add the green parts of spring onion. Done. Serve hot.

  • Mirin is a Japanese condiment with a very light sweet taste and low alcohol content, available at supermarkets or Asian grocers. (See the picture of mirin here.)
  • Fresh shiitake mushrooms tend to absorb more oil. You may add bit by bit of oil along the way of pan frying if you find it’s too dry.
  • Pick the large spring onion for making this dish in order to get the best results.
  • To juice ginger, please refer to the previous post, How to Make Ginger Juice.


  1. I surely would ask for a 2nd bowl of rice! The stirfry looks so tasty, Christine.

  2. This is delicious, and really easy to make.. Thanks for the recipe