Ingredients
Scale
- 1 1/2 pounds chicken thighs, boneless and skinless, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 3 tablespoons vegetable oil
- 1 tablespoon freshly ground black pepper
- 1 onion, sliced
- 2 bell peppers (any color), sliced
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/2 cup chicken broth
Instructions
- Marinate the Chicken: In a bowl, mix chicken with soy sauce, oyster sauce, and cornstarch. Let it marinate for 15 minutes.
- Cook the Chicken: Heat 2 tablespoons oil in a skillet over high heat. Add chicken and cook until almost done. Remove and set aside.
- Sauté Vegetables: In the same skillet, add the remaining oil. Sauté onion, bell peppers, and mushrooms for 3 minutes.
- Add Flavorings: Stir in garlic and ginger, cooking until fragrant.
- Combine and Simmer: Return chicken to the skillet. Add black pepper and chicken broth. Simmer for 5 minutes, or until the sauce thickens and chicken is cooked through.
- Serve and Enjoy: Serve the chicken hot, ideally over rice or noodles, garnished with extra black pepper or green onions if desired.
- Prep Time: 20 minutes
- Cook Time: 15 minutes