Ingredients
Scale
- 2 boneless, skinless chicken breasts, sliced thinly
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced (button or shiitake)
- 1 red bell pepper, sliced
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- ½ teaspoon ginger, grated
- ¼ cup chicken broth or water
- 1 teaspoon sesame oil
- 2 green onions, chopped
- Sesame seeds for garnish (optional)
Instructions
- In a bowl, toss the sliced chicken with soy sauce and cornstarch. Let it marinate for 10 minutes.
- Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the marinated chicken and cook for 4–5 minutes until golden brown. Remove from the pan and set aside.
- Add the remaining oil to the pan and sauté the onion and garlic for 1 minute.
- Stir in the mushrooms and bell pepper, cooking for another 3–4 minutes until softened.
- Return the chicken to the pan. Add oyster sauce, hoisin sauce, ginger, and chicken broth. Stir well and let simmer for 2 minutes.
- Drizzle in sesame oil and toss to combine.
- Garnish with green onions and sesame seeds. Serve hot with rice or noodles. Enjoy!