Description
This Garlic Mushroom Chicken Stir-Fry is a quick, colorful, and flavorful dish perfect for busy weeknights. Tender chicken, sautéed mushrooms, and bell peppers are tossed in a savory-sweet garlic sauce. Serve over rice or noodles for a satisfying meal! #GarlicChicken #StirFryRecipe #EasyDinner #HealthyMeals #MushroomChicken
Ingredients
Scale
- 2 boneless, skinless chicken breasts, cubed
- 1½ cups mushrooms, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tbsp honey or brown sugar
- 1 tsp black pepper
- ½ tsp paprika
- 1 tbsp olive oil or butter
- 1 tbsp fresh parsley or green onions, chopped (for garnish)
Instructions
- In a small bowl, mix together soy sauce, oyster sauce (if using), honey or brown sugar, black pepper, and paprika. Set aside.
- Heat olive oil or butter in a large skillet or wok over medium-high heat.
- Add cubed chicken and cook for about 5–7 minutes until browned and fully cooked. Remove and set aside.
- In the same skillet, sauté garlic for 30 seconds until fragrant.
- Add mushrooms and chopped bell peppers. Cook for 4–5 minutes until veggies are tender-crisp and mushrooms are golden.
- Return chicken to the skillet and pour in the sauce.
- Stir everything to coat and let simmer for 2–3 minutes until sauce thickens slightly.
- Garnish with chopped parsley or green onions and serve hot over rice, quinoa, or noodles.
Notes
- Use low-sodium soy sauce to reduce salt content.
- Great with jasmine rice, brown rice, or even cauliflower rice.
- Omit oyster sauce for a vegetarian-style sauce (if replacing chicken with tofu or plant-based protein).
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 580mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg