Black Pepper Chicken with Mushrooms
A delightful stir-fry dish featuring tender chicken, earthy mushrooms, and colorful vegetables in a robust, peppery sauce, perfect for busy weeknights.
Ingredients
Chicken Marinade
- 2 pieces boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon cornstarch for coating chicken
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper for marinating
Stir-Fry Ingredients
- 1 medium onion, sliced
- 1 piece bell pepper (red or green), sliced
- 8 ounces mushrooms (shiitake or button), sliced
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil, divided
Sauce Ingredients
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon honey
- ½ teaspoon rice vinegar
- 1 teaspoon freshly ground black pepper for sauce
Garnish
- 2 tablespoons green onions, chopped for garnish
Instructions
Preparation
- Mix the sliced chicken with cornstarch, salt, and ½ teaspoon of freshly ground black pepper until the chicken is evenly coated.
Cooking
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken and stir-fry until browned, about 4-5 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining oil and stir-fry the sliced onion and bell pepper for 2-3 minutes.
- Add the mushrooms and minced garlic, then cook for another 2-3 minutes until everything is tender.
- In a small bowl, whisk together soy sauce, oyster sauce, honey, rice vinegar, and 1 teaspoon of black pepper.
- Add the sauce mixture to the vegetables and return the chicken to the skillet. Toss everything until well-coated and heated through, about 1-2 minutes.
Serving
- Garnish with chopped green onions and serve hot over rice or noodles.
Notes
To enhance the flavor, marinate the chicken in the sauce for about 30 minutes before cooking. For added depth, include a splash of sesame oil in the stir-fry. Adjust the amount of black pepper based on your spice tolerance.