Description
This Black Pepper Chicken with Mushrooms is a quick and delicious stir-fry featuring tender chicken, fresh vegetables, and a savory sauce. Ideal for busy weeknights, it pairs perfectly with rice or noodles for a satisfying meal.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 ounces fresh mushrooms, sliced (cremini or button mushrooms preferred)
- 2 tablespoons vegetable oil (or any cooking oil of your choice)
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 bell pepper, sliced (red or green for color)
- 1 medium onion, sliced
- 1/4 cup soy sauce (low sodium if preferred)
- 1 tablespoon oyster sauce (optional, but adds great flavor)
- 1 tablespoon cornstarch
- 1/2 cup chicken broth (or water)
- 1 tablespoon freshly ground black pepper (adjust to taste)
- 1 teaspoon sugar (to balance the flavors)
- 2 green onions, chopped (for garnish)
- Cooked rice or noodles (for serving)
Instructions
- In a medium bowl, combine the chicken pieces with 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, and a pinch of black pepper. Mix well until the chicken is evenly coated. Let it marinate for at least 15-20 minutes.
- While the chicken is marinating, slice the mushrooms, bell pepper, and onion. Mince the garlic and grate the ginger, setting them aside for later.
- Heat a large skillet or wok over medium-high heat. Add 2 tablespoons of vegetable oil and let it heat up until shimmering. Add the marinated chicken pieces in a single layer and cook for about 4-5 minutes without stirring. After 5 minutes, stir the chicken and cook for an additional 2-3 minutes until cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the sesame oil. Once hot, add the minced garlic and grated ginger, sautéing for about 30 seconds. Add the sliced onions and bell peppers, stir-frying for about 2-3 minutes. Then, add the sliced mushrooms and continue to stir-fry for another 3-4 minutes until tender.
- Return the chicken to the skillet and stir to combine. In a small bowl, mix the remaining 1/4 cup of soy sauce, oyster sauce (if using), chicken broth, sugar, and black pepper. Pour this sauce over the chicken and vegetables.
- Stir everything together and let it simmer for about 3-5 minutes, allowing the sauce to thicken slightly. For a thicker sauce, mix an additional teaspoon of cornstarch with a tablespoon of water and add it to the skillet.
- Taste and adjust seasoning if necessary. Garnish with chopped green onions.
- Serve the black pepper chicken and mushrooms over cooked rice or noodles. Enjoy!
Notes
- Feel free to adjust the amount of black pepper based on your heat preference.
- You can substitute the chicken with tofu or shrimp for a different protein option.
- This dish can be made ahead of time and reheated for a quick meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes