Ingredients
Scale
- 500g boneless chicken breasts or thighs, sliced into strips
- 200g fresh mushrooms, sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon freshly ground black pepper
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 tablespoons vegetable oil
- 1 teaspoon sugar
- 2 spring onions, sliced (for garnish)
- Optional: red chili flakes for extra heat
Instructions
- Start by chopping the chicken into thin, even strips to ensure quick cooking. Clean and slice the mushrooms. Set aside.
- In a bowl, combine the sliced chicken with 1 tablespoon soy sauce, 1 teaspoon oyster sauce, and a pinch of black pepper. Let it marinate for at least 15 minutes.
- Heat 1 tablespoon of vegetable oil in a sizzling skillet over medium-high heat. Add the mushrooms and sauté until golden brown, about 3-4 minutes. Remove and set aside.
- Add another tablespoon of oil, then cook the marinated chicken strips until opaque and browned, about 4-5 minutes. Add garlic and ginger in the last minute, stirring well.
- Return the mushrooms to the skillet. Sprinkle freshly ground black pepper generously over the mixture, then add remaining soy and oyster sauces. Stir to coat and cook for another 2 minutes.
Notes
- Use freshly ground black pepper for the most robust flavor.
- Cook in batches if your skillet isn’t large enough to avoid overcrowding for better searing.
- Marinate the chicken briefly to improve tenderness and flavor infusion.
- For added spiciness, include red chili flakes or sliced fresh chili peppers during stir-frying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Gluten-Free (omit soy if necessary)
Nutrition
- Serving Size: 1 plate
- Calories: 320 kcal Kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg