Ingredients

• 2 boneless, skinless chicken breasts, thinly sliced

• 1 tablespoon cornstarch

• 1 teaspoon salt

• ½ teaspoon freshly ground black pepper (plus more to taste)

• 2 tablespoons vegetable oil, divided

• 1 onion, chopped

• 2 cups mushrooms, thinly sliced (any variety)

• 3 cloves garlic, minced

• 2 tablespoons soy sauce

• 1 tablespoon oyster sauce

• 1 teaspoon sesame oil

• ¼ cup water

• Green onions, chopped (optional, for garnish)

Instructions

1. Toss the sliced chicken with cornstarch, salt, and black pepper until evenly coated.

2. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the chicken and sauté for 5–7 minutes, until golden brown and cooked through. Remove and set aside.

3. In the same skillet, add the remaining oil. Add onion and mushrooms, sautéing for about 5 minutes until softened and lightly browned.

4. Stir in garlic, soy sauce, oyster sauce, sesame oil, and water. Mix and bring to a gentle simmer.

5. Allow the sauce to simmer for 2–3 minutes, stirring, until slightly thickened.

6. Return the chicken to the skillet. Toss well to coat everything thoroughly in the sauce.

7. Season with more black pepper to taste, garnish with green onions if desired, and serve hot with steamed rice or noodles.