Description
A quick, flavorful chicken and mushroom stir-fry that’s perfect for busy evenings, showcasing fresh vegetables and tender chicken.
Ingredients
- 2 boneless, skinless chicken breasts
- 2 cups mushrooms, sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- Start by whisking together the soy sauce, oyster sauce, sesame oil, and cornstarch until smooth.
- Heat 1 tablespoon of vegetable oil in a skillet or wok over medium-high heat.
- Add the sliced chicken and stir-fry until golden brown and fully cooked, about 5-6 minutes.
- Remove the chicken from the skillet and set aside.
- Add the remaining tablespoon of vegetable oil to the skillet.
- Sauté the onions and minced garlic for 1-2 minutes until fragrant.
- Incorporate the mushrooms and bell peppers into the skillet, stir-frying for 3-4 minutes until tender-crisp.
- Return the cooked chicken to the skillet and pour the sauce over the top.
- Toss everything together until evenly coated, simmering for an additional 2-3 minutes until thickened.
Notes
Serve over rice or noodles and top with sesame seeds or green onions for garnish.
