Black Pepper Chicken with Mushrooms
Black Pepper Chicken with Mushrooms: A savory, spicy dish with tender chicken and mushrooms in a rich, peppery sauce. Perfect for any meal!
Ingredients
- 2boneless, skinless chicken breasts, thinly sliced
- 1 tablespooncornstarch
- 1 teaspoonsalt
- ½ teaspoonfreshly ground black pepper
- 2 tablespoonsvegetable oil, divided
- 1 mediumonion, sliced
- 1bell pepper (red or green), sliced
- 8 ouncesmushrooms (such as shiitake or button), sliced
- 3 clovesgarlic, minced
- 1 tablespoonsoy sauce
- 1 tablespoonoyster sauce
- 1 teaspoonhoney
- ½ teaspoonrice vinegar
- 1 teaspoonfreshly ground black pepper
- 2green onions, chopped (for garnish)
Directions
- 1
In a bowl, combine the sliced chicken with cornstarch, salt, and ½ teaspoon black pepper. Mix well to coat the chicken evenly.
- 2
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the seasoned chicken and stir-fry until browned and cooked through, about 4–5 minutes. Remove the chicken from the skillet and set aside.
- 3
In the same skillet, add the remaining 1 tablespoon of oil. Add the sliced onion and bell pepper, and stir-fry for 2–3 minutes until slightly softened.
- 4
Add the sliced mushrooms and minced garlic to the skillet. Continue to stir-fry for another 2–3 minutes until the mushrooms are tender.
- 5
In a small bowl, whisk together the soy sauce, oyster sauce, honey, rice vinegar, and 1 teaspoon of freshly ground black pepper. Pour this sauce into the skillet with the vegetables.
- 6
Return the cooked chicken to the skillet. Toss everything together to ensure the chicken and vegetables are well-coated with the sauce. Cook for an additional 1–2 minutes to heat through.
- 7
Garnish with chopped green onions and serve hot over steamed rice or noodles.