Chicken and Mushroom Stir-Fry (Print Version)
# Ingredients:
01 -
2 boneless, skinless chicken breasts, thinly sliced
02 -
8 ounces 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
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
12 -
2 tablespoons vegetable oil for cooking
# Instructions:
01 -
In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, cornstarch, and a pinch of salt and pepper. Set aside.
02 -
Heat a large skillet or wok over medium-high heat. Add vegetable oil and sauté minced garlic for about 30 seconds.
03 -
Add sliced chicken to the pan and stir-fry for 5-6 minutes until cooked through and 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.
06 -
Cook for an additional 2-3 minutes until the sauce thickens and ingredients are well combined.
07 -
Remove from heat and serve hot over steamed rice or noodles. Optional: Garnish with toasted sesame seeds or chopped green onions before serving.