Description
A quick and delightful stir-fry featuring tender chicken, wood ear mushrooms, bamboo shoots, and vibrant bell peppers in a sweet and tangy sauce.
Ingredients
Scale
- 1 lb Chicken Breast, sliced
- 1 cup Wood Ear Mushrooms, sliced
- 1 cup Bamboo Shoots, sliced
- 2 Bell Peppers, sliced
- 2 cloves Garlic, minced
- 2 tablespoons Soy Sauce
- 2 tablespoons Honey
- 1 tablespoon Cornstarch
- 1 tablespoon Vegetable Oil
- Salt and Pepper to taste
Instructions
- Slice the chicken breast into thin strips.
- In a bowl, mix soy sauce, honey, and cornstarch for the marinade. Add the chicken and coat well, letting it sit for 30 minutes.
- Heat vegetable oil in a wok and sauté minced garlic for 1-2 minutes.
- Add the marinated chicken to the pan, cooking until browned and through, about 5-7 minutes.
- Stir in sliced mushrooms, bamboo shoots, and bell peppers; stir-fry for another 5 minutes.
- Season with salt and pepper and serve hot over rice or noodles.
Notes
For variety, swap chicken for tofu or shrimp. Adjust sweetness with honey as needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 10g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg