I Make This Mushroom Chicken 3 Times a Week! 😋 in One Skillet | One Skillet Dinner Recipe

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

chicken

🥗Healthier: turkey

💰Cheaper: tofu

Tofu provides a plant-based protein alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Flour is a common thickening agent.

Slice chicken into thin strips and season with salt and black pepper.

Clean and slice mushrooms, bell pepper, and carrots into thin pieces.

Chop garlic and ginger finely.

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Add chicken strips and stir-fry until browned and cooked through, about 5-7 minutes.

Remove chicken from skillet and set aside.

In the same skillet, add garlic and ginger; stir-fry for 30 seconds until fragrant.

Add mushrooms, bell pepper, and carrots; stir-fry until tender, about 4-5 minutes.

Return chicken to the skillet and mix well with vegetables.

In a small bowl, combine soy sauce, chicken broth, sugar, and cornstarch; mix until smooth.

Pour sauce over chicken and vegetables; stir well to coat.

Cook for an additional 2-3 minutes until sauce thickens slightly.

Drizzle with sesame oil and toss to combine.

Garnish with sliced green onions before serving.

Serve hot over cooked rice.

Cooking Techniques

Spice Level:

Allergens