Ingredients:
2 boneless, skinless chicken breasts (sliced thinly)
1 cup mushrooms (button, cremini, or shiitake – sliced)
1 tablespoon freshly ground black pepper (adjust to taste)
3 tablespoons soy sauce (light)
1 tablespoon oyster sauce
1 tablespoon dark soy sauce (for color, optional)
1 tablespoon cornstarch (for marinating)
1 teaspoon cornstarch (for sauce slurry, optional)
1 tablespoon rice vinegar or Shaoxing wine (optional)
2–3 cloves garlic (minced)
1 teaspoon ginger (minced)
1 small onion (sliced – optional)
1–2 tablespoons oil (vegetable or sesame oil)
1/2 teaspoon sugar (to balance flavor)
Spring onions or green onions (for garnish)
Instructions:
1. Marinate the Chicken:
Slice the chicken breasts thinly.
In a bowl, mix chicken with 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 tablespoon cornstarch, and a splash of rice vinegar or Shaoxing wine.
Let it marinate for 15–30 minutes.
2. Prep the Sauce (optional):
Mix 2 tablespoons soy sauce, 1 tablespoon dark soy sauce, 1/2 teaspoon sugar, 1 tablespoon water, and 1 teaspoon cornstarch for a glossy sauce.
3. Cook the Chicken:
Heat 1 tablespoon oil in a wok or large skillet over medium-high heat.
Add chicken slices and stir-fry until they are lightly browned and almost cooked through. Remove and set aside.
4. Cook the Vegetables:
In the same pan, add a bit more oil if needed.
Sauté garlic, ginger, and onions (if using) until fragrant.
Add mushrooms and stir-fry until soft and slightly browned.
5. Combine and Season:
Return the chicken to the pan.
Add the sauce mixture (if using) or season directly with extra soy sauce and freshly cracked black pepper.
Stir-fry everything together for 2–3 minutes until the chicken is fully cooked and coated.
6. Garnish & Serve:
Top with chopped green onions.
Serve hot with steamed rice or noodles.
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