A flavorful and easy-to-make dish featuring tender chicken and mushrooms, seasoned with black pepper and a savory sauce.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stir-fry
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon cornstarch
8 ounces mushrooms, sliced
1 red bell pepper, sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon honey
2 green onions, sliced (for garnish)
Instructions
In a large bowl, combine the chicken pieces with salt, black pepper, and cornstarch. Toss until the chicken is evenly coated.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for about 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced mushrooms and bell pepper. Sauté for 3-4 minutes until the vegetables are tender.
Add the minced garlic and ginger to the skillet and cook for an additional 1 minute until fragrant.
Return the cooked chicken to the skillet. In a small bowl, whisk together the soy sauce, rice vinegar, and honey. Pour this sauce over the chicken and vegetables, stirring to combine. Cook for another 2-3 minutes until everything is heated through and well coated.
Serve hot, garnished with sliced green onions.
Notes
For a spicier version, add crushed red pepper flakes or sliced jalapeños during cooking.
You can substitute the chicken with tofu for a vegetarian option, adjusting the cooking time accordingly.