Ingredients
Scale
- 500g chicken breast, sliced
- 200g shiitake mushrooms, sliced
- 100g button mushrooms, sliced
- 3 tablespoons soy sauce
- 2 teaspoons black pepper
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons vegetable oil
- 1 cup green onions, chopped
- Salt to taste
- Rice or noodles, for serving
Instructions
- In a mixing bowl, combine the sliced chicken with soy sauce, black pepper, minced garlic, and grated ginger. Let it marinate for at least 20 minutes.
- Heat vegetable oil in a large skillet over medium-high heat. Add marinated chicken, cooking until golden brown and cooked through, about 5-7 minutes.
- Add shiitake and button mushrooms to the skillet, cooking for an additional 3-5 minutes until mushrooms are tender.
- Sprinkle chopped green onions over the chicken and mushrooms, stir well, and serve hot over rice or noodles.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This dish can be frozen for up to one month; thaw overnight in the refrigerator before reheating.
- Add bell peppers or broccoli for added nutrition.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian
- Diet: High-Protein
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 80mg