Ingredients
1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 tablespoon cornstarch
1 tablespoon vegetable oil
1 tablespoon freshly ground black pepper (adjust to taste)
2 cups mushrooms, sliced (button or cremini work well)
1 small onion, sliced
2 cloves garlic, minced
1/2 cup low-sodium chicken broth
2 green onions, sliced (for garnish)
Cooked rice, for serving
Instructions
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Marinate the Chicken:
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In a bowl, toss chicken pieces with soy sauce, oyster sauce, hoisin sauce, and cornstarch.
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Let marinate for at least 15 minutes.
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Cook the Chicken:
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Heat vegetable oil in a large skillet or wok over medium-high heat.
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Add marinated chicken and cook for 4–5 minutes until golden brown and nearly cooked through.
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Remove from pan and set aside.
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Sauté Vegetables:
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In the same pan, add a bit more oil if needed.
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Add onions and cook for 2 minutes until slightly softened.
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Stir in garlic and mushrooms, and cook for 4–5 minutes until mushrooms are browned and tender.
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Finish the Dish:
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Return chicken to the pan.
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Add chicken broth and freshly ground black pepper.
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Stir everything together and simmer for 2–3 minutes until sauce thickens and chicken is fully cooked.
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Serve:
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Garnish with green onions.
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Serve hot over steamed rice.
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