Ingredients
– 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
– 8 ounces of mushrooms, sliced (I love using shiitake or button mushrooms)
– 2 tablespoons freshly cracked black pepper
– 2 tablespoons soy sauce
– 1 tablespoon oyster sauce
– 1 tablespoon cornstarch
– 3 tablespoons vegetable oil
– 4 garlic cloves, minced
– 1 tablespoon fresh ginger, minced
– 1 bell pepper, sliced (optional for color)
– Salt to taste
– Green onions for garnish
Equipment Needed
– Large skillet or wok
– Cutting board
– Chef’s knife
– Measuring spoons
– Mixing bowl
– Wooden spoon or spatula
– Serving plate
Step-by-Step Instructions
First things first, I like to start by marinating the chicken. In a mixing bowl, combine the chopped chicken pieces with soy sauce, oyster sauce, and cornstarch. This not only flavors the chicken but also helps create a lovely glaze when it’s cooked. Let it marinate while you prepare the rest of the ingredients. The aroma of the garlic and ginger will already be enticing! (See the next page below to continue steps…)