Description
A delicious and simple recipe for Black Pepper Chicken with Mushrooms, perfect for a quick weeknight dinner.
Ingredients
Scale
- 500 g (1 lb) chicken breast or thighs, cut into bite-sized pieces
- 1 cup mushrooms, sliced (button or cremini work well)
- 1 small onion, sliced
- 2 garlic cloves, minced
- 1 tablespoon freshly ground black pepper (adjust to taste)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil (optional)
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons oil (vegetable or sesame oil)
- Salt to taste
- Chopped green onions for garnish (optional)
Instructions
- Marinate the chicken: In a bowl, toss the chicken with soy sauce, oyster sauce, black pepper, and cornstarch. Let it sit for 10–15 minutes.
- Sear the chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through (about 5–6 minutes). Remove and set aside.
- Cook the veggies: In the same pan, add the remaining oil. Sauté garlic and onion until fragrant, about 1–2 minutes. Add the mushrooms and cook until tender and browned.
- Combine: Return the chicken to the pan. Add water to loosen the sauce if needed. Stir well to coat everything in the sauce and let it simmer for another 2–3 minutes.
- Finish: Drizzle with sesame oil if using and adjust salt or pepper to taste. Garnish with green onions.
Notes
- Adjust the amount of black pepper according to your spice preference.
- For a gluten-free version, use gluten-free soy sauce.
- This dish pairs well with steamed rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 100mg