Chicken Stir-Fry with Mushrooms and Bell Peppers
Ingredients:
- 400 g chicken breast (approx. 0.9 lb)
- 100 g mushrooms (approx. 3.5 oz)
- 2 bell peppers
- 1 onion
- 2 cloves garlic
- a small piece of ginger
- 6 tablespoons soy sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon 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 strips, finely chop the garlic and ginger, cut the onion into half-moon slices, and slice the mushrooms thinly.
Heat oil in a pan, 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 everything 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.
