Garlic Mushroom Chicken Breast

Steps

How to make it

Prep 8 min · Cook 12 min

1. Slice 2 chicken breasts against the grain into thin 0.5 cm pieces; pat dry. Slice 1 bowl of mushrooms. Mince 2 garlic cloves.
2. Heat a skillet over medium-high with 1 Tbsp oil. When hot, lay the chicken in a single layer and cook until the surface turns white and the meat is about 70% done, 2–3 minutes. Transfer to a plate.
3. In the same pan, sauté the garlic about 20 seconds—watch it does not burn.
4. Add the mushrooms and stir-fry over medium-high 2–3 minutes until they release liquid, cook dry, and the edges lightly brown.
5. Return the chicken, add 1 Tbsp soy sauce and a pinch of black pepper, and toss over high heat 1 minute until the chicken is fully cooked and evenly coated.
6. Taste and adjust seasoning; divide into 2 portions and serve hot, or cool for bento.

Tips & storage

Make it easier

• Slice the breast thinner—it cooks faster and stays juicier.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Refrigerate up to 2 days; good for next-day bento.

Substitutions

Optional add-ins