Chicken and Mushroom Skillet With Bell Pepper

A chicken-and-mushroom skillet with onion, bell pepper, garlic, and a light sauce. Serve from ordinary plates; a hot sizzling platter is optional presentation, not a nutritional benefit.

Yield: 4 servings. Nutrition varies by ingredients and portions; the earlier calorie estimate has not been independently validated.

Ingredients

• 1 pound boneless, skinless chicken breast, cut into strips
• 8 ounces fresh mushrooms, sliced
• 1 medium onion, sliced
• 1 red bell pepper, sliced
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon oyster sauce, optional
• 1/4 cup low-sodium chicken broth
• 1 teaspoon cornstarch mixed with 1 tablespoon water
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika, optional
• Optional garnish: sliced green onion or chopped parsley

Method

1. Prepare the vegetables and keep raw chicken separate from ready-to-eat food. Heat the oil in a large skillet over medium-high heat.
2. Add chicken strips and cook, turning as needed, until browned and the thickest pieces reach 165°F on a thermometer. Move them to a clean plate.
3. Add onion, garlic, mushrooms, and bell pepper to the skillet. Cook, stirring, until the vegetables are tender to your preference. Reduce heat if the garlic begins to burn.
4. Add soy sauce, optional oyster sauce, broth, pepper, and optional paprika. Stir the cornstarch slurry again, then add it and simmer until the sauce thickens.
5. Return the cooked chicken to the skillet and stir until the dish is heated through. Garnish and serve.

Use Temperature, Not Browning Alone

The USDA poultry minimum is 165°F. The original instruction to brown chicken for a few minutes did not by itself establish safe cooking.

Refrigerate leftovers promptly in suitable shallow containers and reheat to 165°F. Do not leave the cooked dish on a warming-looking but unheated platter for an extended period.

Serving and Allergy Options

Serve with rice, another suitable grain, or sides you enjoy. Choose portions for your needs; there is no requirement to replace all rice with vegetables to make the meal worthwhile.

Soy and oyster sauces can contain soy, wheat, and shellfish. Check all product labels, including broth and substitutions. The optional sauce should be omitted or replaced when it is not appropriate for an allergy or preference.

Pair Meal Planning With a Realistic Routine

For exercise support, explore 30-minute private personal training at VIP Fitness Center in Fort Lee. Book a Free Body Diagnostic at 1620 Lemoine Ave, Suite 2 — upstairs—to discuss fitness goals. This recipe is not an individualized medical diet.