Description
This Black Pepper Chicken with Mushrooms is a quick, savory stir-fry dish featuring tender chicken slices, earthy mushrooms, and bold black pepper flavor. Perfect for a weeknight dinner, this easy Asian-inspired recipe comes together in just 30 minutes and pairs beautifully with rice or noodles.
Ingredients
- 2 boneless, skinless chicken breasts, sliced
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive 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
Instructions
- In a bowl, combine chicken, cornstarch, salt, and black pepper. Marinate for 10–15 minutes.
- Heat 1 tablespoon oil in a pan over medium-high heat. Cook chicken 4–5 minutes until golden and cooked through. Set aside.
- Add remaining oil to the pan. Sauté onion for 2 minutes. Add mushrooms and cook 3–4 minutes until browned. Stir in garlic and sauté 30 seconds.
- Return chicken to the pan. Add soy sauce, oyster sauce, sesame oil, and water. Simmer 2–3 minutes until sauce thickens.
- Serve hot over rice or noodles. Garnish with green onions or sesame seeds if desired.
Notes
- For extra spice, add red pepper flakes or diced chili.
- Swap chicken with tofu or tempeh for a vegetarian version.
- Add veggies like broccoli or snow peas for more variety.
- Use tamari and gluten-free oyster sauce for a gluten-free version.
- Store leftovers in the fridge for up to 3 days or freeze for 2 months.
