Rainbow Bell Pepper Mushroom Chicken Stir Fry
Colorful fresh vegetables pair beautifully with tender chicken in a fragrant sauce. It’s loaded with tender chicken, mushrooms and colorful bell peppers. It is very easy to make and perfect for a weeknight dinner.
1 tablespoon soy sauce
1 large egg white
1 teaspoon sesame oil
1/2 teaspoon brown sugar
1 teaspoon cornstarch
1/8 teaspoon white pepper
1 pound boneless skinless chicken breasts, cut into slices
2 tablespoons cornstarch
1/2 cup chicken broth
1/4 cup oyster sauce
2 tablespoons cold water
4 tablespoons vegetable oil, divided
1 red bell pepper, 1 green bell pepper, 1 yellow bell pepper, sliced
2 garlic cloves, minced
2 green onions, sliced
1 pound fresh king oyster mushrooms or any of your favorite mushrooms, sliced
Step 1: In a bowl, combine first six ingredients; toss with chicken. Refrigerate for 30 minutes. In a small bowl, combine the cornstarch, broth, oyster sauce and water until smooth. Set aside. Slice all vegetables.
Step 2: In a wok or large skillet, heat 2 tablespoons oil over medium-high. Add garlic and onions; stir-fry 1 minute. Add chicken and continue to stir-fry until the chicken is no longer pink. Add remaining oil to the same pan; stir-fry rainbow peppers for 2 minutes or until crisp-tender. Add mushrooms and stir-fry 1 minute. Return chicken to the pan. Stir broth mixture and pour into skillet, cook and stir until the sauce is thickened. Serve immediately.