Chicken, Mushroom, and Bell Pepper Stir-Fry
This chicken, mushroom, and red bell pepper stir-fry is easy, healthy, and flavorful, making it an ideal addition to your weekly meal rotation.
Ingredients
- 1 lb boneless, skinless chicken breast
- 1 cup mushrooms sliced
- 1 bell pepper diced
- 2 cloves garlic minced
- 1 tsp ginger grated
- 2 tbsp soy sauce
- 1 tbsp neutral oil (I used avocado oil)
- 1 tbsp corn starch
Instructions
- Cut the chicken into small cubes, approximately 1/2" across.
- Marinate the chicken in 1 tbsp soy sauce. Mix well and let marinate for 10-15 minutes while preparing the other ingredients.
- Heat the oil in a large pan or wok over medium-high heat. Add minced garlic and grated ginger and sauté for 30 seconds.
- Add the marinated chicken to the skillet. Stir-fry for 5-7 minutes until the chicken is cooked through.
- Add the sliced red bell pepper and mushrooms to the skillet. Stir-fry for an additional 3-4 minutes until the vegetables are cooked through.
- Pour the remaining tablespoon of soy sauce over the stir-fry. Stir well.
- Dissolve cornstarch in a tablespoon of cold water. Add the cornstarch mixture to the skillet, stirring continuously for about a minute until the sauce thickens and coats the ingredients evenly.
- Reduce the heat to low. Simmer the stir-fry in the sauce for an additional 2-3 minutes, allowing the flavors to meld together.
- Remove from heat. Serve alone or with cooked rice or noodles for a complete meal.
Notes
The mushrooms will release liquid upon cooking - this is OK. The sauce will thicken up with the addition of corn starch.