Description
Black Pepper Chicken with Mushrooms is a quick and flavorful stir-fry made with tender chicken, earthy mushrooms, crisp vegetables, and a rich savory black pepper sauce.
Ingredients
- For the chicken:
- 2 boneless skinless chicken breasts, thinly sliced
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- For the vegetables:
- 1 medium onion, sliced
- 1 bell pepper, sliced
- 8 ounces mushrooms, sliced
- 3 garlic cloves, minced
- 2 green onions, chopped
- For the sauce:
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon honey
- 1/2 teaspoon rice vinegar
- 1 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil, divided
Instructions
- Place the sliced chicken in a medium bowl and toss with cornstarch, salt, and black pepper until evenly coated.
- Let the chicken rest for about 5 minutes while preparing the vegetables.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken in a single layer and cook for 4 to 5 minutes until browned and fully cooked.
- Remove the chicken from the skillet and set aside.
- Add the remaining tablespoon of oil to the skillet.
- Cook the onion and bell pepper for 2 to 3 minutes until slightly softened.
- Add the mushrooms and garlic and cook for another 2 to 3 minutes until the mushrooms become tender.
- In a small bowl, whisk together the soy sauce, oyster sauce, honey, rice vinegar, and black pepper.
- Return the cooked chicken to the skillet with the vegetables.
- Pour the sauce over the mixture and toss well until everything is evenly coated.
- Cook for 1 to 2 minutes until heated through and glossy.
- Garnish with chopped green onions and serve immediately over rice or noodles.
Notes
- Chicken thighs can be used instead of chicken breasts for extra tenderness.
- Cremini or shiitake mushrooms add deeper flavor.
- Add broccoli, snap peas, carrots, or baby corn for more vegetables.
- Use gluten-free soy sauce and oyster sauce for a gluten-free version.
- Red pepper flakes or fresh chilies can be added for extra heat.
- Store leftovers in the refrigerator for up to 3 days.
- Freeze cooled portions for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 85mg
