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Heat vegetable oil in a large skillet or wok over medium-high heat.
Add cubed chicken and cook until lightly browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
In the same pan, add a bit more oil if needed, then sauté garlic and ginger until fragrant (about 30 seconds).
Add sliced mushrooms and red bell pepper. Stir-fry for 4-5 minutes until vegetables are tender.
Return chicken to the pan. Add soy sauce, oyster sauce (if using), and sesame oil. Stir well to combine and heat through.
Season with salt and pepper to taste.
Garnish with sliced green onions before serving.
Serving and storage tips:
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