Description
A simple yet flavorful dish featuring chicken, mushrooms, and a blend of sauces that adds a nice kick, perfect for a quick dinner.
Ingredients
Scale
- 2 boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon cornstarch
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 medium onion, sliced
- 1 bell pepper (red or green), sliced
- 8 ounces mushrooms (shiitake or button), sliced
- 3 cloves garlic, minced
- 2 green onions, chopped for garnish
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon honey
- ½ teaspoon rice vinegar
- 1 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil, divided
Instructions
- Mix sliced chicken with cornstarch, salt, and ½ teaspoon black pepper until evenly coated.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Stir-fry the chicken until browned, about 4-5 minutes. Remove and set aside.
- In the same skillet, add the remaining oil and stir-fry the onion and bell pepper for 2-3 minutes.
- Add the mushrooms and garlic, cooking for another 2-3 minutes.
- Whisk together soy sauce, oyster sauce, honey, rice vinegar, and 1 teaspoon black pepper.
- Add the sauce to the vegetables, then return the chicken to the skillet. Toss until well-coated and heated through, about 1-2 minutes.
- Garnish with green onions and serve hot over rice or noodles.
Notes
For extra flavor, marinate the chicken before cooking. Can switch up veggies for variety.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg