Description
A bold and savory one-pan stir-fry with sliced chicken, mushrooms, and peppers in a peppery soy-based sauce—perfect over rice or noodles for a quick weeknight meal.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon cornstarch
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
For the Vegetables:
- 1 medium onion, sliced
- 1 bell pepper (red or green), sliced
- 8 oz mushrooms (shiitake or button), sliced
- 3 cloves garlic, minced
- 2 green onions, chopped (for garnish)
For the Sauce:
- 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
- Toss sliced chicken with cornstarch, salt, and black pepper. Set aside.
- Mix sauce ingredients in a small bowl.
- Heat 1 tbsp oil in skillet. Cook chicken until browned. Remove and set aside.
- Add remaining oil. Sauté onion, bell pepper, and mushrooms for 5–6 minutes. Add garlic.
- Return chicken to the pan. Pour in sauce. Simmer for 2 minutes to coat and thicken.
- Garnish with green onions. Serve hot.
Notes
- Use freshly ground black pepper for the best flavor.
- Swap chicken for tofu, shrimp, or beef for variety.
- Serve with jasmine rice, noodles, or cauliflower rice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes