15.2.18

Chicken Stir-Fry with Mixed Peppers & Mushrooms

Hellooo, yes, I'm alive. Everything's a-ok, nothing's wrong. I know it's been a long loooooong time since the last blog post, (and friends have hilariously checked if I was still alive) but I was busy with all of life's bustle, and u know, #priorities.

So, this was a quick stir-fry I whipped up over a weekday dinner, it comes together in under 15 minutes if prep work is done before that.


Ingredients (feeds 4):
300gm chicken fillet, diced and marinated with recipe below
3 cups sliced white button mushrooms
3 cups diced coloured peppers (I used a trio of yellow, red, and green peppers)
4 cloves garlic, minced
1 tbsp light soy
salt to taste
dash white ground pepper
2 tsp canola oil
2 tsp toasted sesame oil

Chicken marinade (marinate for at least 2 hours):
1 tbsp oyster sauce
1 tbsp light soy
2 dashes ground white pepper
2 tsp mirin


Directions:
1) Fry minced garlic in pre-heated canola-sesame oil mix in pan, on medium heat until fragrant, about 40 seconds.

2) Turn up the fire to high and add chicken, with its marinade, and fry till cooked, about 1 minute.

3) Add mushrooms, toss through, until water released is almost evaporated, about 3 minutes.

4) Add peppers, with soy, salt, pepper, and fry for about 2 minutes. Adjust seasoning if needed.

5) Serve hot, garnishing with sesame seeds or ground chilli pepper if preferred.


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