A quick and flavorful stir-fry combining tender chicken with crunchy nuts, earthy mushrooms, and crisp cucumber in a savory-spicy sauce. Perfect for a weeknight dinner that's ready in under 30 minutes.
This dish brings together the satisfying crunch of toasted nuts with tender chicken pieces, all coated in a bold, slightly sweet and spicy sauce. The addition of fresh cucumber adds a nice cooling contrast to the heat.
Heat a wok or large skillet over medium-high heat until it feels hot. Add the oil and swirl to coat. Add the sliced onion and stir-fry until it becomes soft and translucent, about 2 minutes. Add the chicken cubes and cook, stirring frequently, until they're lightly golden and cooked through, about 3-4 minutes.
Add the soy sauce and chili sauce to the pan, tossing to coat the chicken evenly. Add the mushrooms and cucumber slices, then continue stir-frying until the vegetables are tender-crisp and everything is well combined, about 2-3 minutes.
Add the nuts to the pan and stir-fry for another 2 minutes to let them toast slightly and absorb the flavors. Sprinkle in the sugar and give everything a good toss. Remove from heat, add the green onions and MSG if using, then serve immediately over steamed rice.
A quick and vibrant vegetarian stir-fry featuring tender oyster mushrooms paired with colorful bell peppers. This dish comes together in under 30 minutes, making it perfect for busy weeknights. The mushrooms are blanched first for a delicate texture, then wok-tossed with crisp vegetables and aromatic seasonings.
