Description
Black Pepper Chicken with Mushrooms is a flavorful and savory stir-fry dish featuring tender sliced chicken breasts cooked with aromatic black pepper, mushrooms, and a savory sauce. Perfect for a quick weeknight dinner, this recipe combines bold flavors with a pleasing texture, served best over steamed rice or noodles.
Ingredients
Units
Scale
Chicken
- 2 boneless skinless chicken breasts, thinly sliced
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Sautéed Vegetables & Sauce
- 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, optional, for garnish
Instructions
- Prepare the Chicken: Slice the chicken breasts into thin strips. In a bowl, toss the chicken with cornstarch, salt, and black pepper until evenly coated.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the chicken strips and cook for 5–7 minutes, stirring occasionally, until browned and fully cooked. Remove from skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add chopped onion and sliced mushrooms, sautéing for about 5 minutes until softened and golden.
- Prepare the Sauce: Stir in minced garlic, soy sauce, oyster sauce, sesame oil, and water. Mix well and bring to a gentle simmer.
- Thicken the Sauce: Let the sauce simmer for a few minutes until it slightly thickens, stirring occasionally.
- Combine Ingredients: Return the cooked chicken to the skillet. Toss everything together to coat chicken and vegetables evenly with the sauce.
- Season and Serve: Add freshly ground black pepper to taste. Garnish with sliced green onions if desired, and serve hot over steamed rice or noodles.
Notes
- For extra flavor, add a pinch of white pepper or a dash of chili flakes.
- You can substitute chicken breasts with chicken thighs for a juicier texture.
- Ensure vegetables are cooked but still retain some bite for the best texture.
- To make ahead, keep the cooked chicken and sauce separate and combine when reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg
