Ingredients:

  • 1.5 lbs chicken thighs, thinly sliced into bite-sized pieces
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tbsp neutral oil
  • 2 tbsp coarsely cracked black pepper
  • 2 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tsp sesame oil
  • 2 tbsp water or chicken broth
  • 3 tbsp neutral oil
  • 1 medium white onion, sliced
  • 1 red bell pepper, sliced
  • 8 oz sliced mushrooms
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced

Instructions:

  1. Toss the sliced chicken thighs with 1 tablespoon soy sauce, cornstarch, and 1 tablespoon neutral oil in a medium bowl. Note: Let this sit for 10 minutes to ensure the velveting works.
  2. Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add chicken in a single layer and sear undisturbed for 2-3 minutes until golden brown and sizzling.
  3. Stir fry the chicken for another 2 minutes until cooked through, then remove the meat from the pan and set it aside on a plate.
  4. Add the remaining 2 tablespoons of oil to the same pan. Toss in the sliced onion, bell peppers, and mushrooms.
  5. Stir fry the vegetables for 3-4 minutes until they are tender crisp and vibrant.
  6. Add the minced garlic and ginger to the vegetables, stirring for 30 seconds until the aroma becomes fragrant and sharp.
  7. Return the cooked chicken to the pan.
  8. Pour in the mixture of cracked black pepper, oyster sauce, soy sauce, brown sugar, sesame oil, and water.
  9. Toss everything over high heat for 1-2 minutes until the sauce thickens into a glossy mahogany glaze that clings to every piece of chicken.