Ingredients
- 2 boneless, skinless chicken breasts, sliced
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 2 cups sliced mushrooms
- 1 small onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1/2 cup chicken broth
- 1 teaspoon freshly cracked black pepper
Instructions
- Toss sliced chicken with cornstarch, salt, and ground black pepper until evenly coated.
- Heat oil in a large skillet over medium-high heat. Add chicken and cook until lightly browned and cooked through. Remove and set aside.
- In the same skillet, cook mushrooms and onion until softened and lightly browned.
- Add minced garlic and cook for about 30 seconds until fragrant.
- Pour in soy sauce, oyster sauce, and chicken broth. Stir to combine.
- Return the cooked chicken to the skillet and simmer for a few minutes until the sauce thickens slightly.
- Sprinkle freshly cracked black pepper on top and stir well before serving.
Notes
- Use chicken thighs for a juicier alternative.
- Add chili flakes or chili oil for a spicier version.
- Substitute mushrooms with bell peppers or broccoli for variation.
- Use gluten-free soy and oyster sauce to make the dish gluten-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 75mg
