Preparation Steps

• In a medium bowl, combine the chicken pieces with soy sauce, cornstarch, and sesame oil. Toss to coat and set aside to marinate for at least 10 minutes.
• In a small bowl, whisk together all the sauce ingredients: chicken broth, oyster sauce, soy sauce, sugar, sesame oil, and cornstarch. Set aside.
• Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned on all sides and cooked through. Remove chicken from the skillet and set aside.
• Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the sliced mushrooms and cook until softened and lightly browned, about 3-5 minutes.
• Add the minced garlic to the skillet and cook for about 30 seconds until fragrant, being careful not to burn it.
• Pour the prepared sauce into the skillet. Bring to a simmer, stirring constantly until the sauce thickens slightly.
• Return the cooked chicken to the skillet and toss to coat evenly with the sauce. Cook for another minute to heat through.
• If a thicker sauce is desired, stir in the cornstarch slurry (cornstarch mixed with water) and cook for an additional minute until thickened. Add the 0.5 cup of water if the sauce is too thick.
• Serve immediately over steamed rice.