Ingredients
Scale
- 1 lb (450 g) chicken breast or thighs, sliced into thin strips
- 2 cups fresh mushrooms, sliced
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon black pepper, coarsely ground
- 2 teaspoons cornstarch (optional, for thickening)
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/2 cup chicken broth or water
- Spring onions and sesame seeds for garnish (optional)
Instructions
- Start by slicing the chicken into thin strips and preparing your vegetables, including slicing the mushrooms and mincing the garlic. Gather all your ingredients to make the cooking process smooth and efficient.
- In a bowl, combine the sliced chicken with 1 tablespoon of soy sauce and a pinch of black pepper. Allow it to marinate for at least 10-15 minutes to enhance flavor and tenderness.
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned, about 4-5 minutes. Remove and set aside.
- In the same skillet, add a little more oil if needed. Sauté the garlic and ginger until fragrant, then add the sliced mushrooms. Cook until mushrooms are tender and slightly caramelized, about 3-4 minutes.
- Return the cooked chicken to the skillet with the mushrooms. Add the remaining soy sauce, oyster sauce, chicken broth, and coarsely ground black pepper. If you want a thicker sauce, stir in cornstarch dissolved in a little water and cook until the sauce thickens slightly.
- Mix everything well and simmer for another 2 minutes. Garnish with sliced spring onions and sesame seeds for added texture and flavor. Serve hot over steamed rice or noodles.
Notes
- Use fresh mushrooms for the best flavor and texture.
- Adjust the amount of black pepper according to your heat preference.
- For a healthier option, use lean chicken breasts and low-sodium soy sauce.
- If you prefer a more saucy dish, increase the chicken broth slightly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Gluten-Free (if gluten-free soy sauce used)
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 320 kcal Kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 70 mg