Peppery Chicken & Mushrooms (Print Version)

# Ingredients:

→ Chicken

01 - Two chicken breasts, boneless and skin-free, thinly cut
02 - 1 tbsp of cornstarch
03 - 1 tsp of salt
04 - Half a tsp of freshly cracked black pepper

→ Veggies

05 - One medium-sized onion, sliced thin
06 - One bell pepper (green or red), sliced
07 - 8 oz of mushrooms (button or shiitake), sliced up
08 - Three garlic cloves, chopped small
09 - Green onions, chopped up for topping

→ Sauce

10 - 1 tbsp of soy sauce
11 - 1 tbsp of rich oyster sauce
12 - 1 tsp of honey for sweetness
13 - Half a tsp of rice vinegar
14 - 1 tsp of freshly ground black pepper
15 - 2 tbsp of vegetable oil, split into two

# Instructions:

01 - Toss the chicken slices in a mixture of cornstarch, salt, and half a tsp of black pepper until it's all coated
02 - In a hot skillet, pour in 1 tbsp of oil and cook the chicken on medium-high until it turns golden brown—this should take about 4-5 minutes. Remove from pan and set aside
03 - Using the same skillet, add the leftover oil and cook the onion and bell pepper for 2-3 minutes. Add mushrooms and garlic and stir for another 2-3 minutes
04 - In a bowl, mix up the soy sauce, oyster sauce, honey, rice vinegar, and a tsp of black pepper
05 - Pour the sauce over the veggies in the skillet and toss the chicken back in. Mix until it’s all coated well and warmed through, which should only take 1-2 minutes
06 - Top it off with chopped green onions and serve it piping hot over noodles or rice

# Notes:

01 - A great choice for high-protein, low-carb meals
02 - Tastes great when served with noodles or rice