Ingredients
• 2 boneless, skinless chicken breasts, cubed
• 1½ cups mushrooms, sliced (button, cremini, or your fave)
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce (optional but delish)
• 1 tbsp honey or brown sugar
• 1 tsp black pepper
• ½ tsp paprika
• 1 tbsp olive oil or butter
• 1 tbsp fresh parsley or green onions, chopped (for garnish)
Instructions
Prep the sauce:
• In a small bowl, mix together soy sauce, oyster sauce (if using), honey or brown sugar, black pepper, and paprika
• Set aside
Cook the chicken:
• Heat olive oil or butter in a large skillet or wok over medium-high heat
• Add cubed chicken and cook until browned and fully cooked (about 5–7 minutes)
• Remove chicken from the skillet and set aside
Sauté the veggies:
• In the same skillet, add a bit more oil if needed
• Sauté the garlic for 30 seconds until fragrant
• Add sliced mushrooms and bell peppers
• Cook until veggies are tender-crisp and mushrooms are golden (about 4–5 minutes)
Bring it all together:
• Return the cooked chicken to the skillet
• Pour in the sauce and stir everything to coat well
• Let it simmer for 2–3 minutes so the flavors meld and the sauce thickens slightly
Garnish & serve:
• Sprinkle with chopped parsley or green onions
• Serve hot over steamed rice, quinoa,or noodles.