Ingredients

• 2 boneless chicken breasts, thinly sliced
• 1 tbsp cornstarch
• 1 tsp salt
• ½ tsp ground black pepper
• 1 sliced onion
• 1 bell pepper, sliced
• 8 oz mushrooms, sliced
• 3 garlic cloves, minced
• 2 chopped green onions
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp honey
• ½ tsp rice vinegar
• 1 tsp black pepper
• 2 tbsp vegetable oil

Directions

• Toss chicken with cornstarch, salt, and pepper. Rest for 5 min.
• Heat oil, stir-fry chicken 4–5 min. Remove from skillet.
• Add more oil, stir-fry onion and pepper 2–3 min. Add mushrooms and garlic, cook 2–3 min.
• Whisk together sauces, honey, vinegar, pepper.
• Add chicken and sauce to skillet. Toss 1–2 min.
• Garnish with green onions. Serve over rice.

Notes

• 4-16-25 1/2 Recipe
• I switch the Black Pepper with Ground Szechwan Pepper.
• I doubled the sauce.
• MSG
• Served with Linguine
• This quick stir-fry highlights a classic Asian flavor combination: peppery spice, savory soy, and umami-rich mushrooms. The technique of cooking each element separately keeps the textures perfect, while the final toss in sauce brings it all together in a delicious harmony of flavor.

Photos