Ingredients
Scale
- 2 chicken breasts, sliced into thin strips
- 1 cup fresh mushrooms, sliced
- 1 bell pepper, sliced
- 1 carrot, julienned
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 1 teaspoon grated ginger
- Green onions, chopped (for garnish)
- Cooked rice or noodles, for serving
Instructions
- Gather all ingredients and prepare the chicken, vegetables, garlic, and ginger as described.
- In a small bowl, mix soy sauce, oyster sauce (if using), sesame oil, and water to make the stir-fry sauce. Set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 4-5 minutes. Remove and set aside.
- Add remaining 1 tablespoon of oil to the same pan. Add garlic and ginger; cook until fragrant (about 30 seconds). Add mushrooms, bell pepper, and carrot; stir-fry for 3-4 minutes until tender but still crisp.
- Return chicken to the pan, pour in the stir-fry sauce, and toss to coat. Cook for an additional 1-2 minutes until heated through.
- Garnish with chopped green onions and serve immediately over cooked rice or noodles.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Avoid freezing, as cooked vegetables may become mushy upon thawing.
- Adjust soy or oyster sauce quantities for more flavor or saltiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Dairy-Free
Nutrition
- Serving Size: 1 plate
- Calories: 320 kcal Kcal
- Sugar: 7 g
- Sodium: 950 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg