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A pan full of chicken mushroom pepper stir fry.
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Chicken Mushroom Pepper Stir Fry

This chicken mushroom pepper stir fry features an easy homemade sauce that’s sweetened lightly with fresh pineapple and honey!
Course Main Course
Cuisine Chinese
Keyword chicken mushroom pepper stir fry
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 256kcal
Author Snacking in Sneakers

Ingredients

For the sauce:

  • ½ cup pineapple, chopped
  • ¼ cup reduced sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon honey
  • 1 clove garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 2 tablespoon water
  • 1 tablespoon cornstarch

Main ingredients:

  • 2 tablespoons avocado oil, divided (or olive oil)
  • 1 medium onion, sliced
  • 1 large bell pepper, sliced into thin strips
  • 8 ounces baby portabella mushrooms, sliced
  • 1 pound boneless skinless chicken breast, cut into thin strips

Optional for serving:

  • cooked brown rice

Instructions

  • Prep the ingredients for the sauce by adding the pineapple, soy sauce, vinegar, honey, garlic, and ginger to a blender. Blend until well combined. Gently stir in the water and cornstarch and set aside for now.
  • Heat 1 tablespoon of avocado oil in a wok or skillet over medium-high heat. Add the onion, pepper, and mushrooms. Cook for approximately 5 to 7 minutes, until vegetables are starting to get tender. Remove vegetables from the pan and set aside on a plate or in a bowl.
  • Heat the remaining tablespoon of olive oil in the same skillet or wok. Add chicken and cook for 6 to 8 minutes, turning once halfway, until chicken is cooked through and reaches 165 degrees F. (Note that smaller pieces will cook more quickly than larger pieces).  
  • When chicken is cooked through, add the vegetables back to the pan and add the sauce to the pan. Cook for an additional 2-3 minutes until everything is warm and sauce thickens up a little. Remove from heat and eat as is, or serve over brown rice.

Notes

  • To make gluten free, use tamari or coconut aminos instead of soy sauce.
  • Feel free to use chicken thighs instead of chicken breast if you prefer.
 
Nutrition Analysis (approximate per serving, assumes 4 servings, does not include rice or noodles): 256 calories, 8.5 g fat, 1 g sat fat, 609 mg sodium, 17 g carbohydrate, 2 g fiber, 9.5 g sugar, 28 g protein, Vitamin A: 19%, Vitamin C: 86%, Calcium: 3%, Iron: 9%, Potassium: 17%

Nutrition

Calories: 256kcal