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Spicy Chicken and Mushroom Stir-Fry
Kathie Clane

Spicy Chicken and Mushroom Stir-Fry

Savory chicken and mushrooms in a spicy sauce, ready in under 30 minutes. A quick, flavorful meal for weeknights!
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Prep Time 15 minutes
Cook Time 12 minutes
Additional Time 3 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Uncategorized
Cuisine: Asian
Calories: 334
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 pound chicken breast thinly sliced
  • 1 cup button mushrooms sliced
  • 1 red bell pepper julienned
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon chili paste adjust to taste
  • 1 teaspoon cornstarch mixed with 2 tablespoons water
  • 2 green onions chopped (for garnish)
  • Sesame seeds optional garnish

Method
 

  1. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
  2. Add the chicken and stir-fry for 4-5 minutes until lightly browned. Remove and set aside.
  3. In the same pan, add the remaining oil. Stir-fry mushrooms and bell pepper for 3 minutes until tender.
  4. Add garlic and ginger; stir until fragrant, about 30 seconds.
  5. Return the chicken to the pan. Add soy sauce, oyster sauce, and chili paste; mix well.
  6. Stir in the cornstarch slurry to thicken the sauce, cooking for 2 minutes.
  7. Remove from heat. Garnish with green onions and sesame seeds. Serve hot over rice or noodles.

Notes

  • This dish is best served fresh but can be stored in an airtight container for up to 2 days. Reheat gently.