Black Pepper Chicken with Mushrooms Recipe
Black Pepper Chicken with Mushrooms is a quick, savory, and flavorful dinner option! Tender chicken, earthy mushrooms, and a bold peppery sauce come together in under 30 minutes. Perfect for busy weeknights or a comforting family meal.
Ingredients
- 2 boneless, skinless chicken breasts sliced
- 1 tablespoon cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil divided
- 1 onion chopped
- 2 cups sliced mushrooms
- 3 cloves garlic minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- ¼ cup water
- Freshly ground black pepper to taste
- Green onions for garnish (optional)
Instructions
- Slice chicken breasts into thin strips. Toss with cornstarch, salt, and black pepper until evenly coated.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Cook the chicken until browned and cooked through, about 5-7 minutes. Remove and set aside.
- Add the remaining vegetable oil to the skillet. Cook the onion and mushrooms until softened, about 5 minutes.
- Add garlic, soy sauce, oyster sauce, sesame oil, and water. Stir and simmer until the sauce thickens slightly.
- Return the chicken to the skillet. Stir to combine and heat through.
- Season with freshly ground black pepper to taste. Garnish with green onions, if desired. Serve hot with rice or noodles.
Notes
Substitute chicken breasts with boneless thighs for a juicier option. Use tamari for a gluten-free version. Feel free to add vegetables like bell peppers or snap peas for extra crunch. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.