Instructions:
Step 1: Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until golden brown and fully cooked, about 5-6 minutes. Remove and set aside.
Step 2: In the same skillet, add garlic and cook for 30 seconds until fragrant. Add carrots, bell peppers, and mushrooms. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
Step 3: Return chicken to the skillet. Pour in soy sauce and oyster sauce. Stir well to coat everything evenly.
Step 4: Add the cornstarch slurry and stir until the sauce thickens, about 1-2 minutes. Season with black pepper and drizzle with sesame oil if using.
Step 5: Serve hot over cooked rice. Garnish with fresh cilantro if desired.
Storage Information:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until warmed through. For best texture, avoid overcooking vegetables during reheating.
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