Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts or thighs, sliced into strips
- 2 cups fresh mushrooms, sliced
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 teaspoon freshly ground black pepper
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional for added richness)
- 1 teaspoon cornstarch mixed with 2 teaspoons water (for thickening)
- Spring onions and sesame seeds for garnish (optional)
Instructions
- Start by slicing the chicken into thin strips. Marinate briefly with soy sauce and a pinch of black pepper for extra flavor. Set aside while you prepare the other ingredients.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook until browned and tender. Remove from skillet and set aside.
- In the same skillet, add the remaining oil. Add the marinated chicken strips and cook until golden brown and cooked through, about 5-7 minutes.
- Add the minced garlic and cook for 30 seconds until fragrant. Return the mushrooms to the skillet. Stir in remaining soy sauce, oyster sauce, and black pepper. Simmer for 2-3 minutes.
- Thicken the sauce by stirring in the cornstarch mixture, cooking until the sauce coats the chicken and mushrooms evenly. Garnish with chopped spring onions and sesame seeds if desired.
Notes
- Adjust the amount of black pepper for more or less heat.
- You can substitute chicken thighs for breasts for juicier meat.
- For a gluten-free version, use gluten-free soy sauce or tamari.
- Serve immediately for best flavor and texture. Reheat gently to prevent drying out.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
- Diet: Gluten-Free (if using GF soy sauce)
Nutrition
- Serving Size: 1 plate
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 980mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg