Pepper Chicken Mushroom (Print Version)
# Ingredients:
→ Chicken Prep
01 -
2 chicken breasts, no skin or bones, cut into thin slices
02 -
1 tsp salt
03 -
A pinch of black pepper
04 -
1 tbsp cornstarch
→ Veggies for Stir-Fry
05 -
One large onion, diced
06 -
2 tbsp cooking oil, split between uses
07 -
A few cloves of garlic, minced (3 to be exact)
08 -
2 cups mushrooms, cut into slices
→ Sauce Mix
09 -
2 tbsp of soy sauce
10 -
1 tsp sesame oil
11 -
1/4 cup plain water
12 -
Freshly ground pepper, to your taste
13 -
1 tbsp of oyster sauce
14 -
Optional garnish: green onions, finely chopped
# Instructions:
01 -
Mix the chicken slices with salt, black pepper, and cornstarch until all pieces are evenly coated.
02 -
Warm one tablespoon of vegetable oil in a big pan on medium heat. Cook the chicken strips until they're golden and done, usually 5-7 minutes. Remove from the pan and set aside.
03 -
In the same skillet, pour in the rest of the oil, then toss in the mushrooms and onion. Let them soften and release their aroma for about 5 minutes.
04 -
Add garlic along with soy sauce, oyster sauce, sesame oil, and water to the cooked veggies. Let the mixture simmer until it thickens slightly.
05 -
Toss the cooked chicken back into the skillet, mixing it with the veggies and sauce. Heat everything thoroughly, then season with black pepper and, if desired, sprinkle green onions over the top.
# Notes:
01 -
Subbing chicken thighs for breasts gives juicier results.
02 -
Use tamari instead of soy to avoid gluten.
03 -
Add whatever veggies you like—think snap peas or bell peppers.