Chicken and Mushroom Stir-Fry (Printable Version)
# What You'll Need:
→ Protein
01 -
2 boneless, skinless chicken breasts, thinly sliced
→ Vegetables
02 -
225g mushrooms, sliced
03 -
1 red bell pepper, thinly sliced
04 -
1 yellow bell pepper, thinly sliced
05 -
1 medium onion, thinly sliced
06 -
3 cloves garlic, minced
→ Sauce
07 -
2 tablespoons soy sauce
08 -
1 tablespoon oyster sauce
09 -
1 tablespoon sesame oil
10 -
1 tablespoon cornstarch
11 -
Salt and pepper to taste
→ Cooking Oil
12 -
2 tablespoons vegetable oil
# How to Make It:
01 -
In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, cornstarch, and a pinch of salt and pepper until well combined.
02 -
Heat a large skillet or wok over medium-high heat. Add vegetable oil and sauté minced garlic for about 30 seconds until fragrant.
03 -
Add sliced chicken to the pan and stir-fry for 5-6 minutes until cooked through and lightly browned. Remove and set aside.
04 -
In the same pan, add mushrooms, bell peppers, and onion. Stir-fry for 5 minutes until vegetables are tender-crisp.
05 -
Return the chicken to the pan, pour in the prepared sauce, and stir to coat evenly. Cook for an additional 2-3 minutes until the sauce thickens and ingredients are well combined.
06 -
Remove from heat and serve hot over steamed rice or noodles. Optionally garnish with toasted sesame seeds or chopped green onions.
# Handy Tips:
01 -
This versatile stir-fry can be customized with seasonal vegetables of your choice.
02 -
For best results, prepare all ingredients before heating the wok as stir-frying moves quickly.