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Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced chicken breast and cook until browned on both sides and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the remaining olive oil and minced garlic. Sauté the garlic until fragrant, about 1 minute.
- Add the sliced mushrooms to the skillet and cook until tender and golden brown, about 5 minutes.
- Return the chicken to the skillet, and add soy sauce, oyster sauce, honey, and freshly ground black pepper. Stir well to coat the chicken and mushrooms with the sauce.
- Cook for an additional 5 minutes, allowing the flavors to meld and the sauce to thicken slightly. Adjust seasoning with salt as needed.
- Serve hot over rice or pasta, and enjoy!
Chef’s Tips
- Use freshly ground black pepper for the best flavor; adjust the amount to taste if you prefer less spice.
- You can substitute chicken thighs for a juicier texture if desired.
- Add a splash of lemon juice before serving for a hint of acidity that brightens the dish.
Nutrition (per serving)
Approximate calories: 280, Protein: 32g, Carbs: 10g, Fat: 12g
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