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Ingredients:
1/2 cup chicken stock
3 tablespoons low-sodium soy sauce
1 tablespoon sugar
1 teaspoon cornstarch dissolved in
1 tablespoon water
1/2 teaspoon vinegar
1/2 cup sesame oil
1/2 teaspoon crushed red pepper
3 tablespoons vegetable oil
3/4 pound oyster mushrooms, thickly sliced
3/4 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
Salt and freshly ground pepper
1 small red bell pepper, cut into 3/4 inch pieces
2 tablespoons finely chopped fresh ginger
1 garlic clove, minced
In a medium jar, combine the chicken stock with the soy sauce, sugar, dissolved cornstarch, vinegar, sesame oil and crushed red pepper and shake well.
In a large nonstick pan, heat 2 teaspoons of the vegetable oil until shimmering.
Add the oyster mushrooms and cook over high heat, stirring occasionally, until browned and tender, about 6 minutes. Transfer the mushrooms to a large plate.
Add another 2 teaspoons of vegetable oil to the pan.
Season the chicken breast pieces generously with salt and pepper, add them to the pan and cook over high heat, stirring occasionally, until they are golden and just barely cooked through, about 4 minutes.
Transfer the chicken pieces to the plate with the oyster mushrooms.
Add 1 tablespoon of vegetable oil to the skillet along with red pepper and cook over high heat, stirring occasionally, about 3 minutes. Transfer the to the plate.
Add the remaining 2 teaspoons of vegetable oil to the pan along with the ginger and garlic and cook, stirring, just until fragrant, about 1 minute.
Return the chicken and vegetables to the pan.
Shake the sauce and add it to the pan.
Bring to a boil and simmer, stirring, until slightly thickened, about 1 minute. Transfer to a bowl and serve.
1/2 cup chicken stock
3 tablespoons low-sodium soy sauce
1 tablespoon sugar
1 teaspoon cornstarch dissolved in
1 tablespoon water
1/2 teaspoon vinegar
1/2 cup sesame oil
1/2 teaspoon crushed red pepper
3 tablespoons vegetable oil
3/4 pound oyster mushrooms, thickly sliced
3/4 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
Salt and freshly ground pepper
1 small red bell pepper, cut into 3/4 inch pieces
2 tablespoons finely chopped fresh ginger
1 garlic clove, minced
In a medium jar, combine the chicken stock with the soy sauce, sugar, dissolved cornstarch, vinegar, sesame oil and crushed red pepper and shake well.
In a large nonstick pan, heat 2 teaspoons of the vegetable oil until shimmering.
Add the oyster mushrooms and cook over high heat, stirring occasionally, until browned and tender, about 6 minutes. Transfer the mushrooms to a large plate.
Add another 2 teaspoons of vegetable oil to the pan.
Season the chicken breast pieces generously with salt and pepper, add them to the pan and cook over high heat, stirring occasionally, until they are golden and just barely cooked through, about 4 minutes.
Transfer the chicken pieces to the plate with the oyster mushrooms.
Add 1 tablespoon of vegetable oil to the skillet along with red pepper and cook over high heat, stirring occasionally, about 3 minutes. Transfer the to the plate.
Add the remaining 2 teaspoons of vegetable oil to the pan along with the ginger and garlic and cook, stirring, just until fragrant, about 1 minute.
Return the chicken and vegetables to the pan.
Shake the sauce and add it to the pan.
Bring to a boil and simmer, stirring, until slightly thickened, about 1 minute. Transfer to a bowl and serve.
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