Ingredients
- 2 boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon cornstarch
- 1 teaspoon fine salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 cups fresh mushrooms, sliced
- 3 cloves garlic, minced
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon toasted sesame oil
- 60 millilitres water
- Sliced green onions (optional)
Instructions
- Slice chicken breasts into thin, even strips. In a bowl, coat chicken with cornstarch, salt, and black pepper.
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Sauté chicken strips until golden and cooked through, about 5 to 7 minutes. Transfer to a plate.
- Add remaining 1 tablespoon vegetable oil to the skillet. Cook chopped onion and sliced mushrooms until softened, about 5 minutes.
- Add minced garlic, then stir in soy sauce, oyster sauce, sesame oil, and water. Bring to a gentle simmer.
- Simmer until the sauce thickens and vegetables are infused with flavor.
- Return chicken to the skillet and stir to coat in sauce, reheating through.
- Adjust seasoning with more black pepper. Garnish with sliced green onions if desired. Serve immediately over steamed rice or noodles.
Notes
For added nutrition, feel free to include other vegetables or adjust the spice level to your liking.
- Prep Time: 15
- Cook Time: 15
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
Keywords: black pepper chicken, mushrooms, quick dinner, weeknight meal, savory sauce, Asian cuisine
