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–+ servings

Black Pepper Chicken with Mushrooms

A delightful dish that tantalizes your taste buds with its peppery kick and savory depth, perfect for busy weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 2 boneless, skinless chicken breasts Thinly sliced for quick cooking.
  • 1 tablespoon cornstarch Helps to coat the chicken and add crispiness.
  • 1 teaspoon salt Enhances the overall flavor of the dish.
  • ½ teaspoon freshly ground black pepper Adds a subtle heat that complements the sauce.
  • 1 medium onion Sliced to provide sweetness and crunch.
  • 1 bell pepper red or green Adds color and freshness to the stir-fry.
  • 8 ounces mushrooms Sliced shiitake or button for earthy flavor.
  • 3 cloves garlic Minced to infuse aromatic goodness.
  • 2 green onions Chopped for garnish and added freshness.
  • 1 tablespoon soy sauce Provides umami and depth to the sauce.
  • 1 tablespoon oyster sauce Adds richness and a slightly sweet undertone.
  • 1 teaspoon honey Balances out the savory flavors.
  • ½ teaspoon rice vinegar Introduces acidity to brighten up the flavors.
  • 2 tablespoons vegetable oil Used for stir-frying the chicken and vegetables.

Method
 

  1. Marinate the Chicken: Mix sliced chicken breasts with cornstarch, salt, and ½ teaspoon of freshly ground black pepper until evenly coated.
  2. Cook the Chicken: In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add marinated chicken slices and stir-fry until browned and cooked through, about 4-5 minutes. Remove from skillet and set aside.
  3. Sauté Vegetables: In the same skillet, add another tablespoon of oil if needed, then toss in sliced onion and bell pepper. Stir-fry for about 2-3 minutes until softened, then add sliced mushrooms and minced garlic, cooking for another 2-3 minutes.
  4. Prepare the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, honey, rice vinegar, and an additional teaspoon of freshly ground black pepper until well combined.
  5. Combine Ingredients: Pour the prepared sauce over the sautéed vegetables and add back the cooked chicken. Toss until well-coated and heated through for about 1-2 minutes.
  6. Serve It Up: Garnish with chopped green onions and serve hot over steamed rice or noodles.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

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