Description
A delicious and easy recipe for Chinese Chicken with Mushrooms, perfect for a quick weeknight dinner.
Ingredients
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken breasts, sliced into thin strips
- 1 cup mushrooms, sliced (shiitake or button)
- 1 bell pepper, sliced (any color)
- 1 cup broccoli florets
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1/4 cup chicken broth
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Cooked rice or noodles for serving
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced 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 mushrooms, bell pepper, and broccoli. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
- Add the minced garlic and ginger to the skillet and cook for an additional 1 minute, stirring constantly to avoid burning.
- In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, chicken broth, and sesame oil.
- Return the cooked chicken to the skillet and pour the sauce mixture over the chicken and vegetables. Stir well to combine and cook for another 2-3 minutes, or until the sauce thickens. Season with salt and pepper to taste.
- Serve hot over cooked rice or noodles.
Notes
- For added heat, include sliced jalapeños or a dash of red pepper flakes.
- Substitute the chicken with tofu or shrimp for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg