Ingredients:

• 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 8 oz (225 g) mushrooms, sliced (button or cremini)
• 1 medium onion, sliced
• 1 green bell pepper, sliced (optional)
• 3 garlic cloves, minced
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon cornstarch
• 1/2 cup chicken broth or water
• 1 teaspoon freshly ground black pepper (adjust to taste)
• 1/2 teaspoon sugar
• Salt, to taste
• Green onions, chopped (for garnish)

---

Instructions:

1. Prepare the chicken:
   In a bowl, toss the chicken pieces with cornstarch, a pinch of salt, and half of the black pepper. Set aside.
2. Sauté the chicken:
   Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer and cook for about 4-5 minutes, until browned and cooked through. Remove and set aside.
3. Cook the vegetables:
   In the same skillet, add a bit more oil if needed. Add sliced onion, garlic, mushrooms, and bell pepper (if using). Sauté for 4-5 minutes until vegetables are tender and mushrooms release their moisture.
4. Combine and season:
   Return the cooked chicken to the skillet. Add soy sauce, oyster sauce, chicken broth, sugar, and remaining black pepper. Stir well to combine.
5. Simmer:
   Cook for another 2-3 minutes, allowing the sauce to slightly reduce and coat the chicken and vegetables.
6. Adjust seasoning and serve:
   Taste and adjust salt or black pepper as needed. Garnish with chopped green onions.

---

💡 Notes:

✔️ Serve hot with steamed white rice or noodles.
✔️ For extra heat, add a pinch of crushed red pepper flakes.
✔️ Freshly ground black pepper is key for the best flavor.

Leave a Comment

Comment