1 pound boneless, skinless chicken breasts, sliced into thin strips
2 tablespoons olive oil
1 red bell pepper, sliced
1 green bell pepper, sliced
8 ounces mushrooms, sliced
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon ground ginger
Salt and pepper to taste
2 green onions, sliced (for garnish)
Directions
1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
2. Add the sliced chicken to the skillet and season with salt and pepper. Cook until the chicken is golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of olive oil.
4. Add the garlic, bell peppers, and mushrooms. Stir-fry the vegetables until they are tender and the mushrooms are browned, about 5 minutes.
5. Return the chicken to the skillet. Add the soy sauce, sesame oil, and ground ginger. Stir everything together to coat the chicken and veggies in the sauce.
6. Cook for an additional 2-3 minutes until the sauce is slightly thickened.
7. Garnish with sliced green onions before serving.
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Variations & Tips
For a spicier kick, add a teaspoon of red pepper flakes or a splash of sriracha to the sauce. If you’re not a fan of mushrooms, you can substitute them with zucchini or broccoli. For a more savory flavor, try adding a splash of fish sauce or oyster sauce to the stir-fry. If you have extra time, marinate the chicken in soy sauce and ginger for a couple of hours before cooking to enhance the flavor.
