Description
This Chicken with Mushrooms is a quick, flavorful, and healthy dish perfect for busy evenings.
Ingredients
Scale
- 1 pound Chicken Breast (Substitute with shrimp or beef strips if desired.)
- 2 tablespoons Cornstarch (Coats the chicken for tenderness.)
- 1 teaspoon Salt (Adjust to taste.)
- 1/2 teaspoon Black Pepper (Freshly ground is best.)
- 1 medium Onion (Can substitute with shallots.)
- 1 medium Bell Pepper (Any color works.)
- 8 ounces Mushrooms (Shiitake or button varieties recommended.)
- 3 cloves Garlic (Minced fresh garlic is preferred.)
- 2 scallions Green Onions (Chopped for garnish.)
- 1/4 cup Soy Sauce (Use tamari to keep it gluten-free.)
- 2 tablespoons Oyster Sauce (Can be omitted for vegetarian option.)
- 1 tablespoon Honey (Agave syrup can be used as a vegan alternative.)
- 1 tablespoon Rice Vinegar (Lemon juice can substitute if needed.)
- 2 tablespoons Vegetable Oil (Opt for high smoke point oils like canola or peanut.)
Instructions
- Coat the Chicken: Slice chicken breast into bite-sized pieces. Mix cornstarch, salt, and pepper with chicken.
- Sauté the Chicken: Heat oil in a skillet, add chicken, stir-fry until cooked, and set aside.
- Stir-Fry the Vegetables: In the same skillet, heat oil, add onion and bell pepper, stir-fry for 2-3 minutes.
- Add Mushrooms and Garlic: Stir in mushrooms and garlic, cook until tender.
- Prepare the Sauce: Whisk soy sauce, oyster sauce, honey, rice vinegar, and remaining pepper.
- Combine All Ingredients: Pour the sauce over vegetables, add back chicken, and toss together.
- Garnish and Serve: Remove from heat, garnish with green onions, and serve over jasmine rice or noodles.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 70 mg