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2 boneless, skinless chicken breasts, sliced

1 tablespoon cornstarch

1 teaspoon salt

½ teaspoon black pepper

2 tablespoons vegetable oil

1 onion, chopped

2 cups sliced mushrooms

3 cloves garlic, minced

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 teaspoon sesame oil

¼ cup water

Freshly ground black pepper, to taste

Green onions for garnish (optional)

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1 Prepare the chicken: Slice the chicken breasts into thin strips.

2 In a bowl, combine the chicken with cornstarch, salt, and black pepper. Toss until the chicken is evenly coated.

3 Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

4 Cook the vegetables: Add the remaining vegetable oil to the skillet and add the onion and mushrooms. Cook until the vegetables are softened, about 5 minutes.

5 Add the sauce: Add the garlic, soy sauce, oyster sauce, sesame oil, and water to the skillet. Stir to combine and bring to a simmer.

6 Thicken the sauce: Let the sauce simmer for a few minutes until it thickens slightly.

7 Add the chicken: Return the chicken to the skillet and stir to combine with the sauce and vegetables.

8 Season with black pepper: Add freshly ground black pepper to taste.

Serve: Garnish with green onions if desired and serve hot with rice or noodles.