Ingredients
Scale
- 300g chicken breast, cut into strips
- 1 cup sliced mushrooms
- 1 cup sliced carrots
- 1 cup sliced green bell pepper
- 2 garlic cloves, minced
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1 tsp sesame oil
- 1 tbsp vegetable oil
- 3 tbsp soy sauce
- 1 tbsp mushroom sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 cup chicken stock
- Salt & pepper to taste
- 2 cups cooked white rice
- Fresh cilantro, chopped
Instructions
- Marinate chicken strips in soy sauce, cornstarch, and sesame oil for 10 minutes.
- Mix together soy sauce, mushroom sauce, rice vinegar, honey, chicken stock, salt, and pepper in a bowl.
- Heat vegetable oil in a wok over medium-high heat and stir-fry marinated chicken until browned. Remove from the wok.
- Stir-fry minced garlic, carrots, mushrooms, and bell peppers for 3-4 minutes until tender-crisp.
- Return chicken to the wok with the prepared sauce and cook for an additional minute.
- Serve over warm cooked rice and garnish with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 8g
- Sodium: 820mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg