Ingredients
- 200g (7 oz) mushrooms, sliced (button or cremini work well)
- 500g (1 lb) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon freshly ground black pepper (adjust to taste)
- 1 tablespoon oyster sauce
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce (optional, for color)
- 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)
- Salt to taste
- Chopped green onions or sesame seeds for garnish (optional)
Instructions
- Prepare the chicken: In a bowl, mix chicken with 1 tablespoon of soy sauce and a pinch of black pepper. Set aside to marinate while prepping other ingredients.
- Sauté the aromatics: Heat oil in a large pan or wok over medium-high heat. Add sliced onions and cook for 2–3 minutes until soft. Add minced garlic and cook for another 30 seconds until fragrant.
- Cook the chicken: Add the marinated chicken to the pan. Stir-fry for 5–7 minutes until golden and cooked through.
- Add mushrooms: Stir in the sliced mushrooms and cook for 3–4 minutes until tender and they release their juices.
- Make the sauce: Add oyster sauce, dark soy sauce (if using), and the remaining soy sauce. Sprinkle in the black pepper and stir well to combine.
- Thicken the sauce: Pour in the cornstarch slurry and stir until the sauce thickens and coats the chicken and mushrooms.
- Taste and adjust: Taste the dish and add salt or more pepper if needed.
- Serve: Garnish with chopped green onions or sesame seeds if desired. Serve hot over steamed rice or noodles.
Tips
- Use freshly ground black pepper for the boldest flavor.
- You can add bell peppers or snap peas for extra color and crunch.
- For a spicier version, add a dash of chili flakes or a sliced red chili.