Ingredients
Scale
- 1 lb (450g) boneless chicken breasts or thighs, sliced into strips
- 1 cup sliced mushrooms (button or shiitake)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional for extra depth)
- 2 teaspoons freshly ground black pepper
- 1 teaspoon garlic minced
- 1 teaspoon ginger grated
- 2 tablespoons vegetable oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)
- Spring onions for garnish (optional)
Instructions
- Start by slicing the chicken into thin strips and season lightly with a pinch of salt. Set aside.
- Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the sliced mushrooms and sauté until golden brown and tender, about 3-4 minutes.
- Add the remaining oil to the skillet. Stir-fry the chicken until cooked through, approximately 5-7 minutes, stirring frequently.
- Stir in garlic and ginger, cooking for about 30 seconds until fragrant. Pour in soy sauce and oyster sauce, mixing well to coat everything evenly.
- Sprinkle freshly ground black pepper over the mixture, adjusting to taste. Cook for another minute.
- Add the cornstarch slurry, stirring until the sauce thickens to your desired consistency.
- Garnish with sliced spring onions if desired. Serve hot over steamed rice or noodles.
Notes
- You can substitute chicken with tofu for a vegetarian version or beef for a heartier meal.
- Adjust the amount of black pepper or add chili flakes for extra heat.
- Ensure the mushrooms are sliced uniformly for even cooking.
- This dish pairs well with jasmine rice, quinoa, or stir-fried vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free (if using gluten-free soy sauce)
Nutrition
- Serving Size: 1 plate (approx. 1/4 of recipe)
- Calories: 350 kcal Kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 75 mg