Ingredients
Scale
- 500g boneless chicken breast or thighs, sliced into strips
- 200g fresh mushrooms, sliced
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 onion, sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon freshly ground black pepper
- 1 teaspoon white pepper (optional for extra heat)
- 1 teaspoon sugar
- 1/2 cup chicken broth or water
- Spring onions for garnish
Instructions
- Sauté the minced garlic and sliced onions in 1 tablespoon of vegetable oil over medium-high heat until fragrant.
- Add the sliced mushrooms and cook until tender, about 3-4 minutes.
- Push the vegetables to the side of the pan. Add the remaining oil and then the sliced chicken. Cook until browned and cooked through, about 5-6 minutes. Stir everything together.
- Pour in soy sauce, oyster sauce, chicken broth, and sprinkle black pepper and white pepper (if using). Add sugar and stir well.
- Let simmer for 2-3 minutes to meld flavors. Check seasoning and adjust black pepper if desired.
- Garnish with chopped spring onions. Serve hot over steamed rice.
Notes
- Use fresh mushrooms for the best flavor and texture.
- Adjust black pepper to taste for spiciness.
- For extra heat, add sliced chili peppers during sautéing.
- Can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat in microwave or stir-fry to preserve flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
- Diet: Gluten-Free (with gluten-free soy sauce)
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg