Description
A quick, savory dish with tender chicken, earthy mushrooms, and vibrant vegetables, all tossed in a flavorful sauce, perfect for a busy weeknight dinner.
Ingredients
1 lb chicken breast, thinly sliced
1 tablespoon olive oil
2 cups mushrooms, sliced
1 red bell pepper, thinly sliced
1/2 onion, sliced
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 teaspoon cornstarch mixed with 1 tablespoon water
Salt and pepper to taste
Green onions for garnish
Instructions
- Heat the olive oil in a large skillet or wok over medium-high heat.
- Add the sliced chicken and cook for 5-7 minutes, or until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the sliced mushrooms, bell pepper, and onion. Cook for 3-4 minutes, or until the vegetables are tender.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Return the chicken to the skillet and stir in the soy sauce, oyster sauce, and sesame oil.
- In a small bowl, mix the cornstarch with water to create a slurry, then add it to the skillet to thicken the sauce. Cook for an additional 2-3 minutes, stirring constantly.
- Season with salt and pepper to taste, and garnish with green onions before serving.
Notes
For a vegetarian version, substitute the chicken with tofu or tempeh.
You can add extra vegetables like broccoli, snow peas, or carrots.
For a spicy version, add chili paste or red pepper flakes to the sauce.
Leftovers can be stored for up to 3 days in the refrigerator.
To reheat, use a skillet over medium heat or microwave for 1-2 minutes.
Can be made gluten-free by using gluten-free soy sauce and oyster sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 820mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 70mg
