Black Pepper Chicken with Mushrooms Recipe
Black Pepper Chicken with Mushrooms is a quick and flavorful stir-fry featuring tender chicken, earthy mushrooms, and a rich black pepper-infused sauce. Perfect for busy weeknights, this dish pairs beautifully with rice or noodles for a satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 15 minute
- Total Time: 25 minutes
- Yield: 2-3 servings
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
- 2 boneless, skinless chicken breasts, sliced
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1/2 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
- 1/4 cup water
- Freshly ground black pepper, to taste
- Green onions for garnish (optional)
Instructions
- Prepare the chicken: Slice chicken breasts into thin strips. In a bowl, mix with cornstarch, salt, and black pepper until evenly coated.
- Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add chicken and cook until browned and fully cooked, about 5-7 minutes. Remove and set aside.
- Cook the vegetables: Add remaining vegetable oil to the skillet. Sauté onion and mushrooms for about 5 minutes until softened.
- Add the sauce: Stir in garlic, soy sauce, oyster sauce, sesame oil, and water. Bring to a simmer.
- Thicken the sauce: Cook for a few minutes until slightly thickened.
- Combine everything: Return chicken to the skillet, stirring well to coat.
- Season and serve: Add freshly ground black pepper to taste. Garnish with green onions if desired and serve hot with rice or noodles.
Notes
- Add red pepper flakes or sriracha for a spicy kick.
- Use tofu or extra mushrooms for a vegetarian version.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet with a splash of water or microwave for 1-2 minutes, stirring halfway.
