Ingredients
Two boneless, skinless chicken breasts, cut into bite-sized pieces
Three cloves of garlic, minced
One green pepper, chopped
Two cups of mushrooms, sliced
One onion, sliced
One tablespoon of oyster sauce
Two tablespoons of soy sauce
Half a teaspoon of black pepper
One tablespoon of cornstarch
One teaspoon of salt
One teaspoon of sesame oil
Two tablespoons of vegetable oil
One-quarter cup of water
Instructions
Prepare the Chicken – Cut the chicken into bite-sized pieces and set aside.
Mix the Sauce – In a small bowl, combine the oyster sauce, soy sauce, black pepper, cornstarch, salt, and water. Stir until well mixed.
Cook the Chicken – Heat the vegetable oil in a large pan or wok over medium-high heat. Add the chicken and cook until golden brown, about five to seven minutes.
Add the Vegetables – Stir in the onions, garlic, and mushrooms. Sauté for three to four minutes until fragrant and slightly tender.
Incorporate the Sauce – Pour the sauce over the chicken and vegetables. Stir well and cook for another two to three minutes until the sauce thickens and coats the ingredients evenly.
Finish and Serve – Drizzle with sesame oil, stir once more, and serve hot over rice or noodles.
Tips for the Best Flavor
For extra spice, add a pinch of crushed red pepper or chili flakes.
Swap green pepper for red or yellow bell peppers for a sweeter taste.
Use low-sodium soy sauce if you prefer a lighter, less salty flavor.
Pair this dish with jasmine rice or stir-fried noodles for a complete meal.