Easy 1-Pan Mushroom and Pea Asian Chicken
This Easy 1-Pan Mushroom and Pea Asian Chicken is a quick and delicious meal inspired by fresh garden peas and savory mushrooms. The lightly battered chicken is tossed in a rich, umami-packed sauce and served over fluffy white rice for the perfect weeknight dinner!
Equipment
- Wok or Large Skillet
- Small Mixing Bowl
- Tongs or Spatula
Ingredients
For the Sauce:
- ¼ cup soy sauce
- ¼ cup water
- 1 tbsp granulated sugar
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water cornstarch slurry
For the Chicken:
- 2 chicken breasts diced into 1-inch pieces
- 1 egg beaten
- ¼ cup cornstarch
- ¼ cup flour omit for gluten-free version
- 1 cup fry oil for pan-frying
For the Vegetables:
- 2 cups mushrooms whole or sliced
- 1 cup peas fresh or frozen
For Garnish & Serving:
- 2 cups cooked white rice
- 1 tsp sesame seeds optional
Instructions
1️⃣ Prepare the Sauce
- In a small bowl, mix soy sauce, water, sugar, rice vinegar, and sesame oil. Set aside. Mix cornstarch and water separately and set aside for later.
2️⃣ Coat the Chicken
- Dice chicken into 1-inch cubes. Season with salt and pepper, then coat in egg, cornstarch, and flour. Mix well.
3️⃣ Fry the Chicken
- Heat fry oil in a wok over medium-high heat. Fry chicken for 8-10 minutes until golden brown and cooked to 165°F (75°C) internally. Drain excess oil.
4️⃣ Cook the Vegetables
- Add mushrooms and peas to the same wok. Stir-fry for 2-3 minutes until mushrooms soften and peas turn bright green.
5️⃣ Add the Sauce & Thicken
- Pour the prepared sauce over the chicken and veggies, stirring to coat. Add the cornstarch slurry and stir until the sauce thickens into a glossy glaze.
6️⃣ Serve & Garnish
- Serve hot over steamed white rice and garnish with sesame seeds. Enjoy!