Recipe: Takeaway Style Chinese Chicken with Mushrooms

One day I was craving Chicken with Mushrooms from a Chinese, but didn’t know any near me that delivered. I decided to learn how to make and have adjusted the recipe slightly over time.

You won’t need anything special for this recipe, just a couple of large frying pans (or a wok) and a regular pan.

This recipe is best served with prawn crackers.

Chinese Takeaway Style Chicken with Mushrooms

Recipe by Cube1701Course: MainCuisine: ChineseDifficulty: Easy


Prep time


Cooking time





A Chinese Chicken with Mushrooms in Oyster sauce, made to taste like one from a Chinese takeaway.


  • Takeaway Style Chicken Preparation
  • 250g Chicken breasts (approx 2)

  • 1 teaspoon Sesame Oil (or Vegetable Oil)

  • 1 teaspoon Dark Soy Sauce

  • 1 teaspoon Cornflour

  • Chickroom
  • 1 Onion (Cut into 8)

  • 200g Baby Button Mushrooms

  • 160g Sugar Snap Peas (optional – mangetout or runner beans as an alternative)

  • 500ml Chicken Stock

  • 3 tablespoons Oyster Sauce

  • 3 teaspoons Dark Soy Sauce

  • 2 teaspoons Sugar

  • Egg Fried Rice
  • 250 g Basmati Rice (Roughly 1 british mug)

  • 700 ml water (Roughly 2 British mugs)

  • 100 g Mixed Veg (Typically peas, sweetcorn, green beans and carrots)

  • 50 g Onion (Use inner layer from the onion in the main meal)

  • 50 g Red Pepper

  • 3 Eggs


  • Rice Preparation
  • Boil the rice for around 10 minutes before stating the main meal. Drain the water and keep to the side.
  • Takeaway Style Chicken Preperation
  • Cut the Chicken into large chunks or chop thinly to shape of preference, add to a mixing bowl.
  • Add sesame oil (1 tea spoon), soy sauce (1 teaspoon) and cornflour (1 teaspoon), mix with hands to coat the chicken (make sure to wash hands after).
  • Warm up some oil in a large frying pan on a high heat and add the chicken as spread out as possible. Cook the chicken until the colour changes (try not to char it, but it’s not an issue if it does). If using the thicker cubes, lower the pan to medium and cook for a few minutes, use a spatula to cut open a large piece to check if cooked fully through.
  • Remove chicken from pan and put into a new bowl (or wash the previous one and use that).
  • Chickroom
  • Add a little more oil to pan and put on medium-to-high-heat. Chop the onion into 8 segments to get nice large pieces and add to pan (I recommend saving a few
  • Add the mushrooms (whole) and Mangetout and fry for 5 minutes. Add the cooked chicken.
  • Boil a kettle and make the 500g chicken stock, occasionally stirring the pan while doing so. Add the chicken stock to the pan.
  • In a small tub or ramekin, add a tablespoon of cornflour and a tablespoon of cold water and mix. Add to pan.
  • Heat until boiling, let simmer for around 5 minutes.
  • Add 3 tablespoons of Oyster sauce, two teaspoons of soy sauce and two teaspoons of sugar.
  • Leave to simmer while preparing the rice
  • Egg Fried Rice
  • When the Chickroom is simmering, heat up some oil in a frying pan on a high heat.
  • Finely chop and add the onions, peppers and veg and fry for a couple of minutes
  • Add the rice and stir regularly to heat evenly.
  • Once the rice is hot, create two or three “wells” in the rice so the surface of the pan is available.
  • Crack the eggs into the wells
  • Turn heat down to medium, wait around 20 seconds and then mix the eggs up within the “wells”.
  • After around 40 more seconds, mix the egg up into the rice fully.
  • Keep on the heat for around 5 more minutes, stirring often so the egg doesn’t stick to the pan.
  • Serve rice on plates, add Chickroom on top. Best served with Prawn Crackers.


  • This recipe uses British names and measurements. Cornflour is known as “Cornstarch” in America.
  • Nutrition information from VeryWellFit and is an estimate. Information will vary based on exact ingredients and brands used.

Nutrition Facts

2 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 28.7g 45%
    • Saturated Fat 13.3g 67%
  • Cholesterol 310mg 104%
  • Sodium 1863mg 78%
  • Amount Per Serving% Daily Value *
  • Potassium 990mg 29%
  • Total Carbohydrate 132.7g 45%
    • Dietary Fiber 9.1g 37%
    • Sugars 19.5g
  • Protein 45.8g 92%
  • Calcium 139%
  • Iron 5%
  • Vitamin D 23%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Takeaway Style Chinese Chicken with Mushrooms
Hope you enjoy!


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