Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 8 oz (225g) cremini mushrooms, sliced (or button, shiitake)
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tbsp freshly cracked black pepper, plus more to taste
  • 2 tbsp soy sauce (low-sodium recommended)
  • 1 tbsp oyster sauce (optional, for deeper umami flavor. If vegan, use a mushroom-based soy sauce or omit)
  • 1 tbsp hoisin sauce (optional, adds sweetness and depth)
  • 1 tsp granulated sugar
  • 2 tbsp vegetable oil (or sesame oil for added flavor)
  • 1/4 cup (60ml) chicken broth or water
  • 1 tsp cornstarch mixed with 2 tbsp water (slurry, for thickening)
  • 2 green onions, thinly sliced (for garnish)
  • Pinch of salt to taste

Instructions:

  1. Season chicken pieces with salt and half of the black pepper.
  2. Heat 1 tbsp oil in a skillet over medium-high heat. Add chicken and cook until browned and cooked through; remove from pan and set aside.
  3. Add remaining oil to the skillet. Sauté onions until softened and translucent. Add garlic and sauté until fragrant. Add mushrooms and cook until tender and lightly browned.
  4. Return the cooked chicken to the skillet. Add soy sauce, oyster sauce (if using), hoisin sauce (if using), sugar, remaining black pepper, and chicken broth or water. Stir well to combine.
  5. If a thicker sauce is desired, stir in the cornstarch slurry. Cook for 1-2 minutes, until the sauce thickens.
  6. Garnish with sliced green onions. Serve hot over rice or noodles.