Peppery Chicken & Mushrooms (Print Version)
# Ingredients:
→ Chicken
01 -
2 boneless chicken breasts, sliced thin with the skin removed
02 -
1 tablespoon of cornstarch
03 -
1 teaspoon of salt
04 -
1/2 teaspoon of freshly cracked black pepper
→ Vegetables
05 -
8 oz mushrooms, either shiitake or button, cut into slices
06 -
1 medium onion, thinly sliced
07 -
3 garlic cloves, minced
08 -
2 green onions, chopped up (optional, as a finishing garnish)
09 -
1 red or green bell pepper, cut into strips
→ Sauce
10 -
2 tablespoons of cooking oil (split in half)
11 -
1 tablespoon of oyster sauce
12 -
1 teaspoon of honey
13 -
1 tablespoon of soy sauce
14 -
1/2 teaspoon of rice vinegar
15 -
1 teaspoon of freshly ground black pepper
# Instructions:
01 -
Mix the chicken slices with cornstarch, salt, and black pepper until everything’s well coated.
02 -
Heat a large pan over medium-high heat, drizzle in 1 tablespoon of oil, and stir-fry the chicken until browned, about 4-5 minutes. Remove it from the pan and keep aside.
03 -
In the same skillet, pour in the rest of the oil. Cook the onion and bell pepper for 2-3 minutes, then toss in the mushrooms and garlic. Let them cook for another couple of minutes.
04 -
In a separate small bowl, stir together the honey, soy sauce, oyster sauce, rice vinegar, and black pepper until blended.
05 -
Pour the sauce into the skillet with the veggies, then add the chicken back in. Cook everything together for 1-2 minutes, stirring to make sure everything’s evenly coated.
06 -
If you’d like, sprinkle the green onion over the dish before serving. It’s great when plated over warm rice or noodles.
# Notes:
01 -
Perfect for those looking for a high-protein or low-carb meal option.
02 -
Tastes amazing paired with noodles or rice.