Ingredients
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2 boneless, skinless chicken breasts, sliced
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1 tablespoon cornstarch
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1 teaspoon salt
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½ teaspoon black pepper
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2 tablespoons vegetable oil
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1 onion, chopped
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2 cups sliced mushrooms
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3 cloves garlic, minced
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2 tablespoons soy sauce
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1 tablespoon oyster sauce
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1 teaspoon sesame oil
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¼ cup water
Instructions
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Prepare the Chicken:
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In a bowl, combine sliced chicken with cornstarch, salt, and black pepper.
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Mix well to coat the chicken evenly.
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Cook the Chicken:
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Heat vegetable oil in a large skillet over medium-high heat.
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Add the chicken and sauté for 5–7 minutes until golden brown and cooked through.
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Remove the chicken from the skillet and set aside.
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Sauté Vegetables:
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In the same skillet, add chopped onion and sliced mushrooms.
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Cook for 3–5 minutes until softened.
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Add minced garlic and cook for an additional minute.
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Prepare the Sauce:
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Stir in soy sauce, oyster sauce, sesame oil, and water.
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Bring the mixture to a gentle simmer.
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Combine and Simmer:
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Return the cooked chicken to the skillet.
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Stir well to coat the chicken and vegetables with the sauce.
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Let it simmer for 2–3 minutes to meld the flavors.
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Serve:
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Serve hot over steamed rice or noodles.
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Garnish with chopped green onions or sesame seeds if desired.
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