Description
A quick and healthy dish featuring tender chicken and vibrant vegetables, perfect for busy weeknights.
Ingredients
- 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 the sliced chicken with cornstarch, salt, and ½ teaspoon of 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 the chicken and set aside.
- Add remaining oil to the skillet and stir-fry the onion and bell pepper for 2-3 minutes.
- Add mushrooms and minced garlic, cooking for another 2-3 minutes until mushrooms are tender.
- In a small bowl, whisk together soy sauce, oyster sauce, honey, rice vinegar, and 1 teaspoon of black pepper.
- Pour the sauce over the vegetables, return the chicken to the skillet, and toss until well-coated and heated through, about 1-2 minutes.
- Garnish with chopped green onions and serve hot over rice or noodles.
Notes
Slice chicken thinly for even cooking; adjust black pepper to your taste. Add more vegetables for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian