Chicken, Mushroom & Spinach Stir Fry Recipe

by Gardenuity

Packed with lean protein and hearty vegetables, stir fry are healthy and filling without sacrificing an inch of flavor. Add anti-inflammatory ingredients like ginger and you have a meal that serves your body, inside and out.

The best part? Most stir fry come together in less than thirty minutes.

We love to use chicken, mushrooms, and spinach in our kitchen as often as possible. While the lean protein in chicken is an obvious win, it’s the vegetables that really pack the nutrients. Mushrooms are rich in potassium and can help lower blood pressure, boost immunity and prevent some types of cancer. Green spinach is responsible for lowering blood sugar, strengthening bones, and even relaxing the body (seriously!).

Helpful tips

Cut to size. When cooking stir fry, it’s important to cut all ingredients into similar sizes, in this case the chicken and mushrooms. This helps ensure everything cooks evenly, and adds to the overall aesthetic of the dish.

Don’t touch your mushrooms! When you add the mushrooms to the pan, you may want to give them a quick stir and add salt. Resist the temptation! Let the mushrooms sit and brown for at least five minutes and up to seven. They will develop a delicious crispy crust that might even rival chicken for flavor. Stirring or adding salt too soon will stop the Maillard reaction.

Sweeten with hoisin. Some stir fry recipes sweeten things up with brown sugar. Instead, we like to use hoisin, which will give it a similar sweetness, as well as savory, plumpy umami. If you like things super sweet, you can add a tablespoon of brown sugar in addition to the hoisin.

Be creative. Stir-fries are fun and easy to make. Experiment with steak and pork, add additional vegetables like broccoli or peas, or bring new flavors with Chinese five spice or hot with sriracha or gochugaru.

Course: Main Cuisine: Asian Difficulty: Medium

portions: 4

preparation time: 10 minutes

Time to cook: 20 minutes

This stir fry is the perfect balance of healthy and hearty!


  • 1 pound boneless, skinless chicken breasts or thighs
  • 8 oz. mushrooms, sliced ​​or torn
  • 3 tablespoons of neutral oil
  • 3 cloves garlic, minced or grated
  • 1 tablespoon ginger, minced or grated
  • 2 teaspoons of sesame oil
  • ⅓ cup soy sauce (we recommend low sodium)
  • 1 tablespoon hoisin sauce
  • 1 cup chicken or vegetable broth
  • ¼ cup of flour
  • 2 heaping cups of spinach
  • Salt and pepper


  • Cook the chicken: in a large skillet or wok, heat a tablespoon of neutral oil. Once hot, add the chicken, being careful not to overcrowd the pan. Season with salt and pepper, and sauté until browned and cooked through. Remove to a bowl and reserve.
  • Cook the mushrooms: In the same pan, heat another tablespoon of neutral oil and, once hot, add the mushrooms. Let them brown, without stirring, for 5-7 minutes, then sprinkle with salt and pepper and sauté. Place the mushrooms in the same bowl as the chicken and set them aside.
  • Make the sauce: Add the final tablespoon of neutral oil to the pan. Once hot, add the garlic and ginger and stir until fragrant. Add sesame oil, soy sauce, hoisin, broth, and flour and stir until smooth and well combined.
  • Sauté: Add the chicken and mushrooms back to the skillet and stir. Once fully coated, add spinach and sauté. When the spinach is wilted, remove it from the heat. Enjoy it with rice or your favorite whole grain cereal.

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