Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 8 ounces cremini or white mushrooms, sliced
- 3 tablespoons vegetable oil or avocado oil
- 4 cloves garlic, finely minced
- 1 medium onion, thinly sliced
- 2 teaspoons freshly ground black pepper (adjust to taste)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (optional, for depth)
- 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)
- ½ cup chicken broth or water
- 1 teaspoon sugar (balances the pepper heat)
- Salt to taste
- Fresh parsley or green onions, chopped (for garnish)
Substitutions: If you want to lighten the dish, use chicken breasts instead of thighs, though thighs offer more juiciness. For mushrooms, shiitake or portobello work wonderfully. If you prefer less spice, start with 1 teaspoon of black pepper and adjust from there.
Instructions
- Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until shimmering. This is where the magic starts—just like Mama Lou used to say, “Get your pan hot enough to sing.”
- Add the chicken pieces in a single layer, cooking without stirring for about 3 minutes until golden brown on one side. Flip and brown the other side, about 2 more minutes. Remove chicken and set aside. Browning the meat seals in the juices and builds flavor.
- Add the remaining 1 tablespoon of oil to the pan, then toss in the sliced onions and sauté until translucent, about 3 minutes. I always think of Ouma’s careful stirring here—she had this knack for coaxing out sweetness from onions, her secret to balance the pepper’s heat.
- Stir in the minced garlic and cook for another 30 seconds until fragrant, careful not to burn it.
- Add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes. Watching the mushrooms caramelize always reminds me of the slow, loving approach Mama Lou took with every dish.
- Return the chicken to the pan along with the chicken broth, soy sauce, oyster sauce, black pepper, and sugar. Stir everything together and bring to a gentle simmer.
- Pour in the cornstarch slurry and stir until the sauce thickens, about 1-2 minutes. This step always feels like the moment the dish truly comes together, thick and glossy.
- Taste and adjust salt if needed. If you want more heat, feel free to add an extra pinch of black pepper; I often do, embracing that bold flavor Mama Lou loved.
- Remove from heat and garnish with fresh parsley or chopped green onions for a pop of color and freshness.
- Serve hot, ideally with steamed jasmine rice or crusty bread to soak up the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International