– 200g boneless chicken (thinly sliced) – 1 cup mushrooms (sliced) – 1 tbsp soy sauce – 1 tbsp olive oil – 1 tsp garlic (minced)
– 1/2 tsp black pepper – Salt to taste – 1/2 tsp chili flakes (optional) – 1/2 onion (sliced) – 1/2 bell pepper (sliced) – Spring onion for garnish
Instructions: Heat olive oil in a nonstick pan over medium heat. Add minced garlic and sauté until golden and fragrant for about 30 seconds to build base flavor.
Add thinly sliced chicken and cook for 5–6 minutes, stirring occasionally, until the chicken turns white and starts to brown slightly on the edges.
Add sliced onions and bell peppers, and sauté for 2 minutes. This gives crunch and color to the dish while retaining nutrients.
Now toss in the mushrooms and stir-fry for another 4–5 minutes. The mushrooms will release moisture and then shrink as they cook.
Pour in soy sauce, sprinkle black pepper and salt. Add chili flakes if you prefer some heat, then mix well to coat everything evenly.
Cook for another 2–3 minutes until everything is well combined and slightly caramelized, giving it a rich, umami flavor.
Turn off heat, garnish with chopped spring onions, and serve hot. Enjoy with brown rice or eat as a high-protein, low-carb meal on its own.