Stir fry chicken with mushrooms and sweet pepper
9 servings
30 minutes
Chicken stir-fry with mushrooms and bell peppers is a vibrant dish of Chinese cuisine that combines tender chicken meat, aromatic mushrooms, and sweet peppers in a rich sauce. The technique of quick frying over high heat preserves the freshness and texture of the ingredients, while soy sauce, vinegar, and spices add depth to the flavor. This dish features a rich, slightly sweet taste with spicy notes of garlic and ginger. Serving it with fluffy rice makes it a complete and balanced dinner. Due to its simplicity in preparation and harmonious combination of flavors, it is perfect for cozy family evenings as well as festive gatherings.
1
Preparing the sauce. For this, mix vinegar, soy sauce, sugar, and starch. Set aside.
- Apple cider vinegar: 2 tablespoons
- Soy sauce: 6 tablespoons
- Sugar: 1 tablespoon
- Potato starch: 1 teaspoon
2
We cut the chicken into thin strips.
- Chicken fillet: 8 pieces
3
We finely chop ginger and garlic.
- Garlic: 3 heads
4
Cut the pepper into thin strips and the onion into thin half-rings.
- Sweet pepper: 1 piece
- Onion: 1 g
5
We slice the mushrooms thinly.
- Champignons: 150 g
6
In a large deep pan, heat 2 tablespoons of vegetable oil over high heat. Fry the chicken in 3-4 batches, stirring constantly, until slightly golden, literally a couple of minutes per batch.
- Chicken fillet: 8 pieces
7
We are transferring to the plate.
8
In the wok, we add ginger and garlic. Fry, stirring, for 30 seconds. Add mushrooms and onion. Fry, stirring, for 3-4 minutes.
- Garlic: 3 heads
- Champignons: 150 g
- Onion: 1 g
9
Add sweet pepper and fry for about 3 more minutes.
- Sweet pepper: 1 piece
10
Return the chicken to the wok and pour in the sauce. Cook, stirring, until the sauce thickens, about 1 minute. Remove from heat.
- Chicken fillet: 8 pieces
- Apple cider vinegar: 2 tablespoons
- Soy sauce: 6 tablespoons
- Sugar: 1 tablespoon
- Potato starch: 1 teaspoon
11
Served with boiled rice.