Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, sliced into strips
- 1 cup fresh mushrooms, sliced
- 3 tablespoons soy sauce
- 2 teaspoons freshly ground black pepper
- 1 tablespoon oyster sauce (optional)
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons vegetable oil
- 1 teaspoon cornstarch
- 1/4 cup water or chicken broth
- Green onions for garnish (optional)
Instructions
- Slice the chicken into thin strips and slice the mushrooms. Pat the chicken dry and season lightly with salt and pepper.
- In a bowl, combine soy sauce, minced garlic, grated ginger, and black pepper. Marinate the chicken for about 10 minutes.
- Heat 1 tablespoon of vegetable oil in a skillet or wok over medium-high heat. Add the marinated chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove and set aside.
- Add another tablespoon of oil to the same skillet if needed. Stir-fry the sliced mushrooms until tender and slightly browned, around 3-4 minutes.
- Return the chicken to the skillet, add oyster sauce if using, and sprinkle additional black pepper. Pour in water or chicken broth, stir in cornstarch, and cook for 2 more minutes until the sauce thickens and coats the chicken and mushrooms evenly.
Notes
- Use chicken thighs for extra juiciness.
- Adjust black pepper to taste for spiciness.
- Ensure cornstarch is fully dissolved for smooth sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian
- Diet: Dairy-Free
Nutrition
- Serving Size: 1 cup
- Calories: 330 Kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg