Asian Stir-Fried Chicken with Vegetables

A delicious and healthy main dish that combines tender chicken, crunchy vegetables, and flavorful Asian sauces.

Steps

1. Slice the chicken breast into thin strips. 2. Julienne the carrot, slice the mushrooms, onion, and bell pepper. 3. In a small bowl, mix together soy sauce, oyster sauce, sesame oil, cornstarch, red pepper flakes, salt, and pepper. 4. Heat some cooking oil in a wok or large skillet over medium-high heat. 5. Add the chicken strips and stir-fry until cooked through. Remove from the pan and set aside. 6. In the same pan, add a bit more oil if needed, and stir-fry the carrots, mushrooms, onion, and bell pepper until tender-crisp. 7. Return the cooked chicken to the pan and pour in the sauce mixture. Stir-fry for another minute or until the sauce thickens. 8. Serve hot over steamed rice or noodles.

- 1 boneless, skinless chicken breast - 1 carrot - 4-5 mushrooms - 1/2 onion - 1/2 bell pepper - 2 tablespoons soy sauce - 1 tablespoon oyster sauce - 1 tablespoon sesame oil - 1 teaspoon cornstarch - 1/4 teaspoon red pepper flakes - Salt and pepper to taste - Cooking oil