Chicken Stir-Fry with Mushrooms and Bell Peppers
Ingredients:
- 400g of chicken breast (approx. 0.9 lbs)
- 100g of mushrooms (approx. 3.5 oz)
- 2 bell peppers
- 1 onion
- 2 cloves of garlic
- A small piece of ginger
- 6 tablespoons of soy sauce
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of sugar
- 1 teaspoon of cornstarch
Preparing the Sauce
Combine the soy sauce, vinegar, sugar, and cornstarch in a bowl.
Cooking Instructions
Cut the chicken breast into thin strips, slice the bell peppers into julienne, finely chop the garlic and ginger, cut the onion into half-moons, and slice the mushrooms thinly.
In a heated pan with oil, stir-fry the chicken until cooked through, then transfer it to a bowl.
In the same pan, sauté the garlic and ginger, stirring for 30 seconds.
Add the mushrooms and cook for 5 minutes.
Next, add the bell peppers and stir-fry for another 3 minutes.
Return the chicken to the pan, pour in the sauce, and mix well.
Continue to cook until the sauce thickens.
Serving Suggestion
Serve this dish with boiled rice on the side.
Note: Stir-frying is a traditional Cantonese cooking technique that involves quickly frying food in hot oil in a deep pan with slanted sides while constantly stirring.