Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, sliced into thin strips
- 2 cups fresh mushrooms, sliced
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 small onion, sliced
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce (optional for richer color)
- 1 teaspoon freshly ground black pepper
- 1 teaspoon white pepper (for extra heat)
- 1 teaspoon sesame oil
- 1 tablespoon oyster sauce (optional for added umami)
- 2 teaspoons cornstarch mixed with 2 tablespoons water (to thicken sauce)
Instructions
- Sauté garlic and onions in hot oil until fragrant and onions are translucent.
- Add sliced mushrooms and cook until tender and slightly browned.
- Push vegetables to one side of the pan, then add marinated chicken strips and cook until browned and cooked through, about 5-7 minutes.
- Return all ingredients to the center of the pan, then add soy sauces, sesame oil, oyster sauce, black pepper, and white pepper. Mix well to coat everything evenly.
- Stir in the cornstarch slurry and cook, stirring constantly, until the sauce is glossy and thickened.
Notes
- Use high-quality soy sauce to enhance flavor.
- Cook chicken in batches if needed to prevent overcrowding.
- Adjust black pepper and white pepper to taste for desired spice level.
- Serve immediately to enjoy optimal texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Dairy-Free
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg