Ingredients
Scale
- 4 boneless skinless chicken breasts (about 500g)
- 3 cloves fresh garlic, minced
- 200g mushrooms (button or cremini), sliced
- 2 tsp freshly ground black pepper
- 1/4 cup low-sodium soy sauce
- 1/2 cup low-sodium chicken broth
- 2 green onions, chopped (for garnish)
- 2 tbsp vegetable oil
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1 tsp sesame oil
Instructions
- Slice the chicken into bite-sized pieces and mince the garlic.
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on all sides (5-7 minutes).
- Stir in minced garlic and sliced mushrooms; cook until mushrooms are caramelized and moisture is released (4-5 minutes).
- Whisk together soy sauce, chicken broth, sesame oil, black pepper, and cornstarch mixture in a bowl until smooth.
- Pour sauce over chicken and mushrooms in the skillet. Stir to coat evenly and simmer for about 3 minutes until thickened.
- Serve garnished with chopped green onions over steamed rice or noodles.
Notes
- For added color and nutrition, consider substituting mushrooms with bell peppers or broccoli.
- Fresh herbs such as basil or cilantro can brighten the dish further.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 of the recipe (approximately 250g)
- Calories: 320
- Sugar: 2g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 110mg