ميكسيكانو دجاج

Slice the onions and colored peppers, and avoid cooking them for too long so they don’t wilt. Then, sauté them gently over low heat until they are slightly golden without overcooking.

In another skillet, sauté the chicken slices until cooked, without adding them directly to the vegetables to prevent them from releasing their juices, which could affect the flavor.

After cooking the chicken, add salt and black pepper, then mix the chicken with the vegetables in the skillet.

Dissolve a tablespoon of cornstarch in a little water, then add it to the mixture to achieve a cohesive texture.

Add the bell pepper paste and mushrooms to the mixture, then add the soy sauce and let all the ingredients cook on the heat for 10 minutes until the flavors meld.