Ingredients:
2 boneless, skinless chicken breasts, sliced into strips
1 cup mushrooms, sliced
1 small onion, thinly sliced
2 cloves garlic, minced
1 tablespoon black pepper, freshly ground
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 tablespoon cornstarch (mixed with 2 tablespoons water)
1/2 teaspoon sugar
2 tablespoons vegetable oil
1/2 cup chicken broth
Green onions for garnish
Directions:
In a bowl, toss the chicken with soy sauce, oyster sauce, and black pepper. Let marinate for 15 minutes.
Heat vegetable oil in a skillet over medium-high heat. Add the marinated chicken and sear until golden brown. Remove and set aside.
In the same skillet, add onions and garlic. Sauté until fragrant.
Add mushrooms and cook until they release their juices and become tender.
Return the chicken to the skillet and stir in the chicken broth.
Add the cornstarch slurry and stir until the sauce thickens.
Drizzle with sesame oil and mix well.
Garnish with green onions and serve hot with steamed rice.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 320 kcal | Servings: 2 servings
