Black Pepper Chicken with Mushrooms

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

2 boneless, skinless chicken breasts, thinly sliced

1 tablespoon cornstarch

1 teaspoon salt

1/2 teaspoon black pepper (freshly ground for best flavor)

2 tablespoons vegetable oil

1 medium onion, chopped

2 cups mushrooms, sliced (button or cremini work well)

3 cloves garlic, minced

2 tablespoons soy sauce

1 tablespoon oyster sauce

 

Instructions:

1. Marinate the Chicken:

In a bowl, toss the sliced chicken with cornstarch, salt, and black pepper. Let it sit for 10–15 minutes while you prep the vegetables.

 

2. Cook the Chicken:

Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.

Add the chicken in a single layer and sear for 2–3 minutes on each side, or until lightly browned and just cooked through. Remove and set aside.

 

3. Sauté Aromatics and Vegetables:

In the same skillet, add the remaining 1 tablespoon of oil.

Add chopped onion and cook for 2 minutes until slightly softened.

Stir in the garlic and mushrooms, and cook for another 3–4 minutes, until mushrooms are browned and tender.

 

4. Combine and Sauce:

Return the cooked chicken to the pan.

Add soy sauce and oyster sauce. Stir everything together and cook for another 2 minutes, letting the sauce coat everything well.

Adjust seasoning with extra black pepper if you like it spicier.

 

5. Serve:

Serve hot over steamed rice or noodles. Garnish with green onions or sesame seeds if desired.