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