Ingredients:<\/p>\n
2 boneless, skinless chicken breasts, sliced<\/p>\n
1 tablespoon cornstarch<\/p>\n
1 teaspoon salt<\/p>\n
1\/2 teaspoon black pepper<\/p>\n
2 tablespoons vegetable oil<\/p>\n
1 onion, chopped<\/p>\n
2 cups sliced mushrooms<\/p>\n
3 cloves garlic, minced<\/p>\n
2 tablespoons soy sauce<\/p>\n
1 tablespoon oyster sauce<\/p>\n
1 teaspoon sesame oil<\/p>\n
1\/4 cup water<\/p>\n
Freshly ground black pepper, to taste<\/p>\n
Green onions for garnish (optional)<\/p>\n
Instructions:<\/p>\n
Prepare the chicken: Slice the chicken breasts into thin strips. In a bowl, combine the chicken with cornstarch, salt, and black pepper. Toss until the chicken is evenly coated.<\/p>\n
Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.<\/p>\n
Cook the vegetables: Add the remaining vegetable oil to the skillet and add the onion and mushrooms. Cook until the vegetables are softened, about 5 minutes.<\/p>\n
Add the sauce: Add the garlic, soy sauce, oyster sauce, sesame oil, and water to the skillet. Stir to combine and bring to a simmer.<\/p>\n
Thicken the sauce: Let the sauce simmer for a few minutes until it thickens slightly.<\/p>\n
Add the chicken: Return the chicken to the skillet and stir to combine with the sauce and vegetables.<\/p>\n