Recipe

Dinner

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Olive Oil
Boneless Skinless Chicken Breasts
, thinly sliced
Mushrooms
, quartered
Onions
, sliced
Garlic
, sliced
All-Purpose Stir-Fry Sauce
Salt & Black Pepper

Chicken and Mushroom Stir-Fry

Total time: 60 min
Servings: 2
Equipment: Stove
  • 3/4 c. All-Purpose Stir-Fry Sauce
  • 1 tbsp. Olive Oil
  • 1 Boneless Skinless Chicken Breasts, thinly sliced
  • 1/2 c. Mushrooms, quartered
  • 1/2 c. Onions, sliced
  • 1 tbsp. Garlic, sliced
  • 1/8 tsp. Salt & Black Pepper
  • Warm a large skillet or wok over medium-high heat. Add the oil and chicken and cook for 4–5 minutes, until the chicken is browned.
  • Add the mushrooms, onion, and garlic and cook for 4–5 minutes, stirring the ingredients every minute or so, until the onion and garlic just start to brown.
  • Add the sauce to the pan and cook for another 1–2 minutes, until the sauce is thick. Remove from the heat, taste the sauce, and season with salt and pepper.
Prep Recipes 1

All-Purpose Stir-Fry Sauce🌐

Cool the sauce to room temperature, then store it in the refrigerator for up to 2 weeks in an airtight container.
Total time: 15 min
Servings: 6 fl oz.
Equipment: Stove
  • 2 tsp. Cornstarch
  • 1/2 c. Water
  • 3 tbsp. Soy Sauce
  • 1 tbsp. Honey
  • 2 tsp. Sambal Oelek, aka. Chili Paste
  • 1 tbsp. Fresh Ginger, grated
  • In a small bowl, mix the cornstarch and water. Add the cornstarch mixture to a medium pot along with the soy sauce, honey, sambal oelek, and ginger. Bring the pot to a boil, reduce the heat to low, and simmer it for 5 minutes.