Chicken Mushroom Stir Fry with Kikurage (Wood Ear Mushroom)

Name: Chicken Mushroom Stir Fry with Kikurage
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 250 gr cauliflower; 150 gr chicken thigh fillet; 100 gr white mushroom (portabella); 100 gr mushroom (wood ear mushroom (kikurage)); 3 cloves garlic; 1 tbsp oyster sauce; 2 tbsp fish sauce; 1 tbsp Shao Xing wine; 2 tsp cornstarch; A little water

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This chicken mushroom stir fry is a quick, flavor-packed dish featuring tender chicken, crisp cauliflower, and earthy kikurage (wood ear mushrooms) tossed in a savory garlic soy sauce. Ready in under 30 minutes, it’s an easy Asian-style stir fry that delivers bold texture and restaurant-quality flavor at home.

A plate of Kikurage Chinese Cauliflower Chicken on a blue white napkin.

A Quick Look at the Recipe

🏷️ Recipe Name: Chicken Mushroom Stir Fry with Kikurage
⏱️ Ready In: ~ 25 minutes
🍽️ Serves: 3 portions
🔥 Calories: 169 kcal (per portion)
🧾 Main Ingredients: Cauliflower, chicken thigh fillet, white mushroom, wood ear mushroom, garlic, oyster sauce, fish sauce, shao xing wine,
🥗 Dietary Info: Gluten free
🧠 Difficulty: Easy with guided steps.

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This chicken mushroom stir fry is a quick and easy Asian-style dish made with tender chicken, earthy wood ear mushrooms, and crisp vegetables tossed in a savory garlic sauce. The wood ear mushrooms (also called kikurage) add a unique slightly crunchy texture that makes this stir fry especially delicious and different from typical mushroom recipes.

Ready in under 30 minutes, this chicken mushroom stir fry is perfect for busy weeknights and pairs beautifully with steamed rice or noodles, it’s one of my favorite easy Asian chicken recipes for busy weeknights.

If you enjoy easy Asian stir fry recipes, you may also like pork broccoli stir fry, garlic green beans, green bean eggs, or ground pork tofu for more quick homemade meals.

What is Kikurage (Wood Ear Mushroom)?

Wood ear mushroom, also called kikurage in Japanese and hei mu er (黑木耳) in Chinese, is a popular ingredient in many Asian dishes. It has a mild flavor with a unique slightly crunchy and chewy texture that stays delicious even after cooking.

These mushrooms are commonly added to stir fries, soups, ramen, and dumpling fillings. Unlike regular mushrooms, wood ear mushrooms are prized more for their texture than their taste.

If you are new to wood ear mushrooms, don’t worry — they have a very mild flavor and absorb sauces beautifully in stir fry dishes like this one.

Why You Will Love This Recipe

Quick and easy – This chicken mushroom stir fry comes together in under 30 minutes, making it perfect for busy weeknights or simple family meals.
Unique texture from wood ear mushrooms – Kikurage mushrooms add a delicious slightly crunchy and chewy texture that makes this dish stand out from ordinary mushroom stir fries.
Savory and comforting – The tender chicken, earthy mushrooms, and garlic sauce create a rich home-style flavor that pairs perfectly with steamed rice.
Great way to enjoy Asian mushrooms – If you are new to wood ear mushrooms, this easy stir fry is one of the best beginner-friendly recipes to try them for the first time.

Recipe Ingredients

A photo of kikurage mushroom chicken cauliflower ingredients with labels.

Ingredient Notes

Cauliflower – Choose a firm cauliflower with tightly packed creamy white florets and fresh green leaves. Avoid heads with yellowing, brown spots, or soft areas. A fresh cauliflower should feel dense and have a mild earthy smell without any sour odor. Smaller heads are usually more tender and slightly sweeter.

Kikurage (Wood Ear) Mushrooms – Look for kikurage mushrooms that are dark in color and free from any unpleasant smell. Dried wood ear mushrooms should feel firm but not brittle. If using fresh ones, they should feel plump and slightly springy. Avoid mushrooms that feel slimy or overly soft.

Chicken Thigh Fillet – Boneless skinless chicken thighs work best for this recipe because they stay juicy and tender after stir frying. You can also use chicken breast if you prefer a leaner option.

Chinese Cooking Wine – A small amount of Chinese cooking wine helps enhance the overall flavor of the stir fry and adds authentic Chinese-style aroma to the dish.

Cornstarch – Mix cornstarch with water to make a slurry before adding it to the sauce. This helps thicken the broth and gives the stir fry a silky texture. You can reduce or omit it if you prefer a lighter sauce.

Be sure to check out the full recipe and ingredient list below

Substitutions & Variations

You can substitute the chicken with pork, beef, or shrimp for a different protein option. For a vegetarian version, replace the chicken with tofu, tempeh, or extra mushrooms, and use vegetarian oyster sauce instead of regular oyster sauce.

Feel free to add other vegetables such as carrots, snow peas, baby corn, or broccoli for more color and texture. The savory garlic sauce pairs well with many different vegetable combinations, making this stir fry easy to customize with ingredients you already have at home.

How to Make Chicken Mushroom Stir Fry

STEP 1. Cut the cauliflowers by the stems in smaller bites. Wash, drain, and set aside. Slice the chicken thigh fillet in bite sizes or cubes. Set aside. Slice the wood ear mushroom and other mushrooms you want to use. Set aside. Mince the garlic or just crush it. Prepare seasonings in a small bowl. Also prepare the cornstarch slurry.

Photo collage of stir frying the kikurage mushrooms and chicken fillet.

STEP 2. Heat some oil in a wok. Put the minced garlic once the oil is hot (Image 1). Let it fry until a little bit golden brown. Put in the chicken fillets, the mushrooms (Images 2, 3). Stir fry a while. Pour in the seasonings (Image 4). Stir with spatula.

Photo collage of stir frying the cauliflower and adding the seasoning.

STEP 3. Pour in some water (Image 5). Put in the cauliflower (Image 6). Stir and fold a few times. Let it boil to cook the cauliflowers. Pour in some more water if you like more broth (Image 7). Stir to distribute the seasonings evenly.

Photo collage of adding the cornstarch slurry to thicken the broth.

STEP 4. Pour in the cornstarch slurry (Image 9). Cover with lid for 1 minute or two. The broth should thicken by now (Image 10) and you may serve this delicious dish on a plate.

Pro Tips

Cut cauliflower into small, even florets – Smaller bites cook fast and stay crisp-tender instead of turning watery. Slice through the stems (as you’re doing) so each piece has a little “handle” that holds texture.
Prep everything before you heat the wok – Stir-fry moves fast. Having chicken, mushrooms, sauce, and cornstarch slurry ready prevents overcooked chicken and rubbery mushrooms.
Get the oil hot before adding garlic – Add garlic only when the oil is hot so it sizzles immediately, this builds aroma fast. Keep it lightly golden, not dark brown, or the whole dish can taste bitter.
Don’t crowd the pan with chicken – If your wok isn’t big enough, cook the chicken in two batches. Crowding = steaming, and you’ll lose that stir-fry flavor.
Use chicken thighs for the juiciest result. – They stay tender even if you cook a minute too long. If using chicken breast, slice it thinner and cook it quickly.
Add wood ear mushrooms early, but don’t overcook – They’re great at absorbing sauce and adding crunch, but long simmering can soften them. Once the sauce thickens, serve soon for the best texture.
Control the “broth” with water, not more sauce – Add water gradually (like your steps) to keep flavors balanced and prevent the dish from becoming too salty.
Add cauliflower after the sauce and a splash of water – This helps it cook evenly and soak up flavor while staying crisp-tender.
Stir the cornstarch slurry again right before pouring – Cornstarch settles fast. Pour it in slowly while stirring, then simmer briefly to remove any raw starch taste.
Thicken, then stop – Once the sauce coats the chicken and mushrooms nicely, turn off the heat. Overcooking after thickening can make chicken tougher and mushrooms less snappy.

Serving Suggestions

Serve this chicken and mushroom stir fry over a bowl of hot steamed rice to soak up the savory garlic soy sauce. Pair it with Cantonese Steamed Fish. For a complete Chinese-style dinner at home, pair it with crispy appetizers like deep-fried meatballs or shrimp balls for extra crunch.

If you’re building a larger family-style spread, hong shao rou and pork shrimp foo young makes good companion, while Chinese potstickers or fried wonton add that classic takeout-style touch. These dishes create a balanced meal of stir-fry, protein, and crispy bites, perfect for sharing.

Chicken Mushroom Stir Fry FAQs

What is the best sauce for chicken mushroom stir fry?

A simple garlic soy sauce made with light soy sauce, oyster sauce, a touch of sugar, and a splash of chicken broth works perfectly. It enhances the savory flavor of the chicken while allowing the mushrooms to absorb the sauce beautifully. For a thicker sauce, you can add a small cornstarch slurry at the end.

How do you keep chicken tender in stir fry?

Slice the chicken thinly against the grain and avoid overcooking it. Cooking over high heat for a short time helps keep the chicken juicy. You can also marinate it briefly with soy sauce and a little cornstarch to create a protective coating that locks in moisture.

What mushrooms are best for chicken mushroom stir fry?

Wood ear mushrooms (kikurage) add a unique crunchy texture, but you can also use shiitake, button mushrooms, cremini, or oyster mushrooms. Each variety brings a slightly different flavor and texture to the dish.

Can I use chicken breast instead of chicken thigh?

Yes. Chicken breast works well if sliced thinly and cooked quickly. However, chicken thighs tend to stay juicier and are more forgiving if slightly overcooked.

How do I thicken stir fry sauce?

To thicken the sauce, mix 1 teaspoon of cornstarch with 1–2 tablespoons of water and stir it into the pan during the last minute of cooking. The sauce will thicken quickly as it heats.

A plate of kikurage mushroom chinese chicken cauliflower on a blue white napkin.

Storage

Chicken mushroom stir fry is best enjoyed fresh, especially when using wood ear mushrooms, which have the best texture on the day they’re cooked. While leftovers are safe to store, the mushrooms may lose their crunch if kept too long.

Store any leftovers in an airtight container in the refrigerator for up to 24 hours. To reheat, stir-fry briefly in a hot pan until warmed through. Avoid microwaving if possible, as it can make the chicken less tender and the mushrooms rubbery.