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