1. Prepare the Chicken
In a mixing bowl, combine the sliced chicken with cornstarch, salt, and black pepper. Toss until the chicken is evenly coated.
Let the chicken sit for 10 minutes to absorb the seasoning while you prepare the other ingredients.
2. Cook the Chicken
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken slices in a single layer and cook for 2–3 minutes per side, until golden brown and fully cooked. Remove the chicken from the skillet and set aside
3. Sauté the Vegetables
Add the remaining 1 tablespoon of oil to the skillet.
Stir in the chopped onion and cook for 2–3 minutes, until slightly softened.
Add the sliced mushrooms and cook for another 3–4 minutes, stirring occasionally, until the mushrooms are tender and golden.
4. Make the Sauce
In a small bowl, mix together soy sauce, oyster sauce (if using), black pepper, sugar, and chicken broth.
Pour the sauce mixture into the skillet with the vegetables and stir to combine.
5. Combine and Serve
Return the cooked chicken to the skillet, stirring to coat the chicken and vegetables in the sauce.
Add the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) to the skillet and stir until the sauce thickens (about 1 minute).
Taste and adjust seasoning, adding more black pepper if desired for extra spice.
Serving Suggestions
Serve hot over steamed rice, fried rice, or noodles.
Pair with a side of steamed broccoli, bok choy, or snap peas for a complete meal.
Enjoy !
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