Made with AI
Garlic Chicken and Mushroom Stir Fry with Gravy
30 min 166 kcal per serving Easy
Ingredients
4 Servings
- chicken breast400 g
- mushrooms200 g
- red bell pepper1 medium (about 120g)
- pak choi200 g
- garlic4 cloves (about 12g)
- soy sauce2 tablespoons (30ml)
- oyster sauce1 tablespoon (15ml)
- cornstarch1 tablespoon (8g)
- vegetable oil2 tablespoons (28ml)
- chicken stock150 ml
Instructions
- 1
Slice the chicken breast into thin strips. Clean and slice the mushrooms. Cut the red bell pepper into thin strips. Chop the pak choi into bite-sized pieces. Peel and finely mince the garlic cloves.
- 2
In a small bowl, mix the chicken stock, soy sauce, oyster sauce, and cornstarch until smooth. Set aside.
- 3
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken strips and stir-fry for 3-4 minutes until just cooked through. Remove the chicken from the pan and set aside.
- 4
Add the remaining 1 tablespoon of oil to the pan. Add the minced garlic and stir-fry for 30 seconds until fragrant.
- 5
Add the mushrooms and red bell pepper to the pan. Stir-fry for 2-3 minutes until they start to soften.
- 6
Add the pak choi and continue to stir-fry for another 1-2 minutes until just wilted.
- 7
Return the cooked chicken to the pan. Give the sauce mixture a quick stir and pour it into the pan.
- 8
Stir everything together and cook for 2-3 minutes, until the sauce thickens and coats the chicken and vegetables evenly.
