Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts or thighs, sliced into strips
- 8 oz (225g) fresh mushrooms, sliced
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 small onion, sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon sugar
- 1/2 teaspoon white pepper (optional)
- 1/4 cup chicken broth or water
- Green onions for garnish (optional)
Instructions
- Start by slicing the chicken into thin strips, ensuring they are similar in size for even cooking. Clean and slice the mushrooms, and prepare your garlic and onion.
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the chicken strips and cook until golden brown and cooked through, about 5-7 minutes. Remove and set aside.
- In the same pan, add another tablespoon of oil if needed. Sauté the garlic and onion until fragrant, then add the sliced mushrooms. Cook until tender and browned, about 5 minutes.
- Return the cooked chicken to the skillet. Stir in soy sauce, oyster sauce, black pepper, sugar, and white pepper if using. Pour in chicken broth or water and stir well to combine.
- Let the mixture simmer for 2-3 minutes until heated through and flavorful. Garnish with sliced green onions if desired, and serve hot.
Notes
- For a spicier variation, add crushed red chili flakes or hot sauce during the simmering stage.
- You can substitute chicken thighs for breasts for extra juiciness.
- Adjust soy sauce and salt based on your dietary needs or taste preferences.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Gluten-Free (use tamari for soy sauce)
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 940mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg