Ingredients

Scale

For the chicken:

1 lb (450g) boneless chicken breast or thighs, thinly sliced

1 tbsp soy sauce

1 tsp cornstarch

1/2 tsp sesame oil (optional)

Pinch of black pepper

For the stir-fry:

2 tbsp vegetable or sesame oil

3 cups mushrooms, sliced (cremini or button work well)

4–5 cloves garlic, minced

1 small onion, sliced (optional)

1 bell pepper, sliced (optional for color and crunch)

2 green onions, chopped (for garnish)

Sesame seeds (optional garnish)

For the sauce:

3 tbsp soy sauce

2 tbsp oyster sauce (adds deep umami flavor)

1 tbsp hoisin sauce or honey (for sweetness)

1/2 cup chicken broth or water

1 tsp cornstarch (to thicken)

1 tsp rice vinegar or lime juice (for brightness)

Instructions

Marinate the chicken:

Toss sliced chicken with soy sauce, cornstarch, sesame oil, and black pepper. Let sit for 10–15 minutes while prepping the rest.

Make the stir-fry sauce:

In a small bowl, whisk together soy sauce, oyster sauce, hoisin/honey, chicken broth, cornstarch, and vinegar. Set aside.

Cook the chicken:

Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook until browned and cooked through (about 4–5 minutes). Remove and set aside.

Stir-fry the veggies:

Add remaining 1 tbsp oil to the pan. Add garlic, mushrooms, and onion (and bell pepper if using). Stir-fry until mushrooms are browned and tender, about 5–6 minutes.

Combine everything:

Return chicken to the pan. Stir the sauce again and pour it in. Cook for 2–3 more minutes, stirring constantly, until the sauce thickens and coats everything.

Serve:

Garnish with green onions and sesame seeds. Serve over steamed rice, noodles, or in lettuce wraps.

Tips & Variations:

Low-carb: Serve over cauliflower rice or in lettuce cups.

More veggies: Add snap peas, baby corn, or broccoli.

Spicy kick: Add chili garlic sauce or crushed red pepper.