The other night, after a long bike ride along the canal trail, my wife and I came home hungry and pressed for time. So, we decided to make it a stir-fry night since those are generally quick meals. A cursory review of the refrigerator revealed that we had some leftover portobello caps from our Pilzschnitzel im Pilsnersauce dinner along with a pack of tricolour peppers, a lot of onions, and some chicken breast. Satisfied with our ingredient choice, we turned our attention to a sauce and thought that oyster sauce would stand up well to the mushrooms’ earthiness.
We served this over white rice, but as with most stir fries, this would have gone well with Asian style noodles like our Sesame Noodles too.
Time: 30 Minutes
- Chicken Breast
- Portobello Mushrooms
- Red Pepper
- Soy Sauce
- Oyster Sauce
- Corn Starch and Warm Water (about 1 tablespoon of each)
- Before you do anything, start prepping your rice.
- Wash and slice all of your veggies, and set them aside in bowls.
- Rinse, pat dry, and slice your chicken into long strips.
- Heat some oil (we used peanut oil, but use whatever your allergies will allow) in a wok, and then add your chicken and veggies.
- Stir fry everything for about 15-20 minutes, adding some soy sauce and oyster sauce (pick a ratio to suit your taste) part-way through.
- When your chicken and veggies are fully cooked, combine and stir your corn starch and water together in a small cup. When your corn starch is fully dissolved, pour it into your wok.
- Stir/sautee as your sauce thickens so that it coats your stir-fry ingredients.
- Plate, devour, and enjoy!