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–+ servings
Delicious Black Pepper Chicken with Mushrooms served on a plate

Black Pepper Chicken with Mushrooms

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A quick and flavorful stir-fry combining tender chicken breasts, savory mushrooms, and a hint of spice, perfect for busy weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless, skinless chicken breasts, sliced
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 piece onion, chopped
  • 2 cups sliced mushrooms Fresh mushrooms recommended for better flavor
  • 3 cloves garlic, minced
  • 2 tablespoons soy sauce Use gluten-free tamari for a gluten-free option
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 0.25 cup water
  • to taste Freshly ground black pepper
  • Green onions for garnish (optional)

Method
 

Preparation
  1. In a bowl, combine sliced chicken with cornstarch, salt, and black pepper. Toss to coat evenly.
  2. In a large skillet or wok, heat vegetable oil over medium-high heat.
  3. Add the chicken to the pan in a single layer. Cook for about 4-5 minutes until golden brown. Remove the chicken and set aside.
  4. In the same skillet, add chopped onion and sliced mushrooms. Sauté for 3-4 minutes until soft.
  5. Stir in minced garlic and cook for an additional minute until fragrant.
  6. Return the chicken to the skillet. Pour in soy sauce, oyster sauce, sesame oil, and water. Mix well.
  7. Allow the mixture to simmer for about 5 minutes, or until the chicken is cooked through and the sauce slightly thickens.
  8. Season with freshly ground black pepper to taste and garnish with green onions if desired.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 2gSodium: 800mgFiber: 2gSugar: 3g

Notes

Best served over a bed of fluffy white rice or steamed jasmine rice. Can be stored in the fridge for up to 3 days or frozen for longer storage.
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